Sattu
What is it? Sattu is a flour made by dry-roasting chana (Bengal gram or chickpeas) and grinding it into a fine powder. Unlike raw gram flour (besan), sattu is pre-cooked through roasting, which gives it a nutty, earthy flavor and makes it instantly digestible. It has been a staple food of the Gangetic plains for centuries, valued for its long shelf life, high protein content, and cooling effect on the body.
Local Names
Sattu (Hindi, Bhojpuri, Maithili), Chattua (Odia), Sattva (Sanskrit origin)
Traditional Uses
Sattu is traditionally used in litti (roasted wheat balls), sattu paratha (stuffed flatbread), sattu drink (mixed with water, salt, cumin, and lemon), sattu sherbet (sweet version with jaggery), sattu laddoo, and sattu kachori. In rural Bihar and Jharkhand, sattu drink is the original energy drink — consumed by farmers and laborers before heading to the fields.
Recipes Using Sattu
Nutrition Overview
Sattu is approximately 20-25% protein by weight, rich in dietary fiber, iron, magnesium, and B vitamins. The roasting process makes it easier to digest than raw chickpea flour. It has a low glycemic index, making it suitable for diabetic diets. Its cooling effect on the body is recognized in Ayurveda.
Storage Method
Store in an airtight container in a cool, dry place. Because sattu contains roasted flour with natural oils, it can go rancid if exposed to heat or moisture. Properly stored, it keeps for 3-6 months. Refrigeration extends shelf life.
Cultural Importance
Sattu is deeply woven into the food culture of Bihar, Jharkhand, and eastern Uttar Pradesh. It is associated with the hard-working rural population — a food of strength and sustenance. During the scorching North Indian summer, sattu sherbet is the traditional cooling drink, believed to prevent heat stroke.
Is It Rare?
Common
Substitutes
Roasted chickpea flour, roasted barley flour, or besan lightly toasted in a dry pan.
Precautions
Ensure sattu is from a clean, reputable source, as improperly stored flour can develop mold. Those with chickpea allergies should avoid. Start with small amounts if you have a sensitive digestive system.