Basics

Sattu | How to make Sattu Flour | Sattu Flour

SattuSattu is a flour made from roasted Bengal Gram. Since it is made from one of the oldest and healthiest method of cooking i.e, roasting, it is considered to be quite healthy. Sattu has originated in Bihar and has spread to neighouring region. It is the only flour which can be consumed raw and it is packed with nutrients.

This flour is absolutely gluten free and hence cannot be kneaded into a dough instead it is used as a filling of Litti in Litti-Chokha, Sattu Paratha, Khasta kachauri and more. The best part about Sattu is that it you can make sweet as well as savoury preparation out of it. Sattu has cooling properties and it is considered good for stomach. And, not only it has cooling properties but it is filling as well. It’s extremely healthy, packed with nutrients but it is also low in glycemic index, making it a great choice for diabetic patients.

Sattu is a staple in every Bihari household and we get it with our monthly groceries and we love our Sattu Paratha as much as Aloo Paratha if not more. We used to get it easily and hence it was never made at home however being away from home has made it difficult to source it so easily. Although it is available in the market and there are various varieties with grains or different peas mixed in it. Traditionally, It is only prepared with roasted Bengal Gram and nothing else. I have been getting bagful of Sattu on my every trip to back home, it is something I don’t come without.

Sattu | How to make sattu at homeBut, this time around as luck would have I couldn’t bring and I decided to make it myself. I have a lot of people asking also about how to make Sattu flour at home. Once you make this and taste this, you’ll never go for store bought. I can vouch for the authenticity of this one, it tastes exactly like the locally available in Bihar. And, you wouldn’t believe how easy it is to make Sattu at home. I use salt to roast the Bengal Gram, usually you have noticed the hawkers using sand. I have a packet of salt that I use while making cakes in kadai so I let it cool and store for purpose like these. If you don’t want to do it and have roasted gram easily available then you can go ahead and make with that but this is much more economical and super-fun as well.

UPDATE (8th June, 2020): Check out the video below how to make sattu at home on my all new YouTube channel. Do subscribe to my channel for Upcoming videos.

How to make Sattu at home

Sattu

Print Recipe
By Serves: 4-6 Prep Time: 6 hours Cooking Time: 10 minutes

Ingredients

  • Bengal Gram- 2 cup
  • Water- for soaking
  • Salt- 2-3 cups (for roasting)

Instructions

1

Wash the Bengal gram and soak it overnight.

2

Drain the water and wash under running water and strain all the water.

3

Dry it under the fan, sunlight to make it dry before roasting.

4

Put salt in a large kadai, let it get heated.

5

Once heated, put half a cup chana (Bengal Gram) in the kadai.

6

Keep stirring continuously until you see it break with a crackling sound. It only takes about a minute.

7

Strain it completely and repeat the process for the rest half cup. let it cool slightly.

8

Now, in mixer grind it into a fine powder. Transfer in a plate, let it cool completely.

9

Store in an airtight jar for further consumption.

Notes

You can sieve it once you grind if you want it to be extremely powdery. While roasting some of the shells will come off, discard them and grind the roasted gram. It is perfectly fine if shells are not removed naturally, the stubborn bits will anyway be removed when we sieve the powder.

Let me know your suggestions and feedback in the comment section below. Do share pics if you ever try this recipe. Also, if you like my efforts, you can like my facebook page to stay updated on the recipes.

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8 Comments

  • Reply
    Juli
    September 12, 2018 at 1:56 pm

    Wow!thank you!
    When I first had sattu in my life I fell in love with it?
    Since then , like you, I always make sure I have it at home. I travel to India often and always bring as much as I can back home.
    I even prepare something like the baati filling but with some Pani and olive oil andeat it on fresh whole wheat toast, it’s very tasty ?

    • Reply
      imbesat
      October 17, 2018 at 7:32 pm

      You’re welcome 🙂
      Sattu is quite versatile, loved your variation.

  • Reply
    Raman
    May 10, 2020 at 7:46 pm

    Hello,

    I was wondering if I could give sattu to my seven month old baby.
    Can you advise how to feed sattu to an infant.
    Does it need to be cooked like porridge or just mixed with cold water.

    • Reply
      imbesat
      May 14, 2020 at 4:05 pm

      Hi Raman,
      I would suggest ask the pediatrician before introducing any new food to your baby.
      Sattu need not be cooked if it’s made only with roasted Bengal gram.
      Sattu can be had with jaggery powder and warm ghee mixed with Sattu to form a laddu or even as a drink by adding water to this.

  • Reply
    Sandeep
    June 3, 2020 at 6:32 pm

    Thank you ! for sharing it.. just to add on this in Uttarpradesh they add flour of roasted barley in some proportion that enhance taste. Personally i like this.

    • Reply
      imbesat
      June 3, 2020 at 8:19 pm

      Glad you liked it 🙂

  • Reply
    Abhinav
    June 20, 2020 at 2:51 pm

    Insightful article & impressive video!
    Thank you.

    • Reply
      imbesat
      June 22, 2020 at 8:14 pm

      Thank you, glad you liked it.

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