Sattu 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.
But, 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
- Bengal Gram- 2 cup
- Water- for soaking
- Salt- 2-3 cups (for roasting)
Wash the Bengal gram and soak it overnight.
Drain the water and wash under running water and strain all the water.
Dry it under the fan, sunlight to make it dry before roasting.
Put salt in a large kadai, let it get heated.
Once heated, put half a cup chana (Bengal Gram) in the kadai.
Keep stirring continuously until you see it break with a crackling sound. It only takes about a minute.
Strain it completely and repeat the process for the rest half cup. let it cool slightly.
Now, in mixer grind it into a fine powder. Transfer in a plate, let it cool completely.
Store in an airtight jar for further consumption.
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.
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