Sattu is a staple food that is widely consumed in northern India. People of all ages enjoy this popular, protein-rich dish that is made with roasted Bengal gram or chana dal. Sattu is a well-known nutrient source with many positive health effects. Sattu can be used to prepare kebabs and parathas packed with sattu, oatmeal, and other cuisines. Large quantities of sattu can be produced and stored for up to six months in the fridge. Although sattu is available in stores, it is very simple to make at home.
But how are sattu and besan different from one another? The word "sattu" describes an ingredient that has been powdered after being roasted. On the other hand, besan is referred to as ground chana, not roasted. If besan was powdered after being roasted, it would turn into sattu. When it comes to texture, sattu is coarser than besan.
To make sattu powder at home, you'll need one cup of roasted chana dal. Start by thoroughly washing the chana dal in running water until the water runs clear. Then, soak the rinsed chana dal in enough water for two to three hours, or until it softens. After soaking, drain the chana dal completely. You can either use a food dehydrator or air dry the drained chana dal on a cloth or paper towel for a few hours until it's dry. Next, heat a heavy-bottomed skillet or roasting pan over low heat and add the dried chana dal.
Continuously stir it until it turns golden brown and emits a nutty aroma, which should take about 10 to 15 minutes. Be cautious not to over-roast, as it can make the powder bitter. Let the roasted chana dal cool completely, then use a sieve to remove any impurities.
Finally, grind the roasted chana dal in a mixer jar until it becomes a smooth powder. When storing Sattu powder, ensure it's in a dry, clean container. To keep bugs away and maintain freshness, you can add some cloves to the sattu while storing it in a glass container instead of using plastic bags. This will help preserve the quality of your homemade sattu powder.
Sattu Sharbat Recipe
Sattu sharbat is a refreshing and nutritious summer drink popular in North India. Here's a simple recipe to make it at home:
Ingredients:
For Sattu Mix:
- 1/2 cup sattu (roasted gram flour)
- 2 tablespoons of lemon juice
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon black salt (kala namak)
- 1/2 teaspoon regular salt (adjust to taste)
- 1/2 teaspoon black pepper powder (adjust to taste)
- 1/2 teaspoon grated ginger (optional)
- 1 green chilly, finely chopped (adjust to spice preference)
- 2-3 tablespoons of chopped fresh coriander leaves
- 1/2 teaspoon chaat masala (optional)
- 1/2 teaspoon red chilly powder (optional)
- 4-5 cups chilled water
For Garnish:
- Fresh mint leaves
- Sliced lemons or limes
- Ice cubes
Instructions:
- In a mixing bowl, add sattu, lemon juice, roasted cumin powder, black salt, regular salt, black pepper powder, grated ginger, chopped green chilly, chopped coriander leaves, chaat masala, and red chilly powder (if using).
- Mix these ingredients well to create the sattu mix. Adjust the spice levels and salt to your taste.
- Now, add a small amount of chilled water (about 1/2 cup) to the sattu mix and mix it into a smooth paste. Make sure there are no lumps.
- Once the paste is smooth, gradually add the remaining chilled water while continuously stirring. This will ensure that the Sattu mix is well incorporated into the water.
- Taste the Sattu Sharbat and adjust the salt, spice, or lemon juice if needed.
- Refrigerate the sattu sharbat for at least 30 minutes to let the flavours meld.
- Before serving, give it a good stir. You can add ice cubes to the glasses and garnish with fresh mint leaves and slices of lemon or lime.
- Serve the chilled sattu sharbat on a hot summer day and enjoy its refreshing taste.
- Feel free to adjust the spice and seasoning levels to suit your preferences. Sattu Sharbat is not only delicious but also a great source of energy and hydration during the summer months.