Sattu Recipe

Sattu Recipe | How to make Sattu Flour at Home

What is Sattu?

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.

Let’s talk about the ingredients for Sattu Recipe:

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.

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How to use Sattu?

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.

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How to make Sattu?

1.This recipe makes ½ cup (approx) sattu.

Sattu Recipe

2.In a grinding jar add 1 cup of roasted chana dal.

Sattu Recipe

3.Grind to a fine powder. You can keep it coarse texture if you desire.

Sattu Recipe

4.Sieve once. Store in an air tight container.

Sattu Recipe

5.Ready to use!

Sattu Recipe

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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