Sattu is the ground form of bhuna chana or roasted chana dal, very close gram flour. Sattu is a staple part of the Bihari food. However, it is becoming popular all over because of its health benefits. In fact variations of sattu are available. As such roasted gram i.e. bhuna chana or roasted chana dal was used to make sattu flour. However, nowadays different types of flours are available, such as wheat sattu, barley sattu, or a mixture of these, etc.
I always knew sattu as chana sattu made with roasted chana dal or roasted gram. But these days supermarkets and grocers have multigrain sattu. Sattu is just the ground form of roasted pulses or cereals or a combination of any of these. The key is roasting the ingredient and grinding it. Well, you may or may not keep the husk of the cereal or pulses being used. Let’s have a look at the ingredients for this recipe:
Bhuna Chana: I always have sattu in my pantry in the form of sattu powder. During the summers I quickly make a sattu drink before stepping out in the sun. I use roasted gram to make sattu. I like to use the de-husked version of bhuna chana. It is readily available in the market. You can also use the bhuna chana with its husk for sattu with fibre. However, while working on the post of sattu recipe I was short of bhuna chana and therefore I used roasted chana dal. Even roasted chana dal is readily available in the market or online. And the result was just the same.
Homemade is so much better than the readymade. And therefore we have a collection of homemade masala recipes. You can check it here.
There are a number of recipes that call for roasted besan. You can try and use sattu as a substitute for roasted gram flour/besan. Sattu is indispensable for the recipe of litti.
1.This recipe makes ½ cup (approx) sattu.
2.In a grinding jar add 1 cup of roasted chana dal.
3.Grind to a fine powder. You can keep it coarse texture if you desire.
4.Sieve once. Store in an air tight container.
5.Ready to use!
PREP TIME 10 minutes
COOK TIME 0 minutes
TOTAL TIME 10 minutes
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