What is Sattu?
Sattu is a nutritious flour made from roasted Bengal gram (chickpeas), which is loaded with essential vitamins, minerals, and protein.It is a good source of dietary fiber and helps improve digestive health, and contains high levels of iron, magnesium, phosphorus, and potassium.
Moreover, sattu is rich in B vitamins, particularly folate, which is crucial for energy metabolism and cell health. Its high protein content makes it a perfect food for muscle repair and growth, which provides a sense of fullness and satiety. Here are some easy ways to add sattu to the daily diet.
Sattu Drink: Mix sattu flour with water, milk, or yogurt to make a refreshing and energizing drink. You can sweeten it with honey or jaggery and add a pinch of salt and roasted cumin powder for extra flavor.
Sattu Paratha: Prepare dough by mixing wheat flour with sattu, spices, and water. Roll out the dough into thin circles, stuff them with sattu mixture, and cook them on a griddle with ghee until golden brown. Serve hot with yogurt or pickle.
Sattu Ladoo: Combine sattu flour with jaggery or dates paste, ghee, and chopped nuts to form small round balls. These nutritious and energy-packed ladoos make for a perfect snack or dessert option.
Sattu Soup: Add sattu flour to boiling water or vegetable broth along with chopped vegetables, spices, and herbs to make a hearty and nutritious soup. Garnish with fresh cilantro and serve hot.
Sattu Pancakes: Prepare a batter by mixing sattu flour with water, mashed bananas, and a pinch of baking powder. Cook spoonfuls of batter on a hot griddle until golden brown. Serve with honey or fruit compote.
Sattu Smoothie: Blend sattu flour with fruits like banana, berries, and mango, along with yogurt or milk to make a creamy and filling smoothie. You can also add nuts, seeds, or a spoonful of peanut butter for extra nutrients and flavor.
Sattu Khichdi: Cook rice and lentils together with sattu flour, vegetables, and spices to make a nutritious one-pot meal. Sattu adds a rich nutty flavor and boosts the protein content of the khichdi.
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