Usually
served as a drink by street vendors at the peak
of summer, sattu, typically made of roasted Bengal gram, has a
near-instant cooling effect on the body. And when made into balls, to be eaten
with curry, it becomes a powerhouse of energy. The ‘poor man’s protein’ as it
is often referred to is not only tasty, but packed with a lot of health
benefits as well. The old school method of making sattu would involve
dry roasting Bengal gram in sand (as peanuts are on the roads), using a sieve
to strain the sand, and then pounding the roasted gram to a powder. Some people
even use a mix of chickpea and Bengal gram to make sattu, and that adds
an interesting twist to the flavour. In Punjab, sattu is usually made
with barley. In fact, the drink made with this flour can easily be the
equivalent of a lemon barley drink.
At home, an iron wok to roast the gram is enough, and
you don’t really need sand for it. But then again with sattu available
commercially, one no longer has the need to make the flour at home. You can
even buy sattu combined with wheat, barley or sorghum (jowar) from the
supermarket.
THE HEALTH BENEFITS
Apart
from providing the body with energy, what makes sattu quite a unique
ingredient is that its prepping process (dry roasting) keeps the nutritional
values in place, and it can also be stored for longer. It’s high on insoluble
fibre, which makes it good for your intestines, and is low on glycemic index,
making it safe, and in fact beneficial for diabetics. Plus it has good
proportions of iron, manganese, and magnesium, and is low on sodium too.
So
whether you’re watching your weight or suffering from digestion problems, a
glass of sattu sharbat, or even rotis made from sattu will go a
long way in keeping you healthy. And did you know that sattu sharbat is
also a brilliant way to detoxify the system of greasy food? It also contributes
generously to the growth of muscle mass, and it’s advised that children are
given about two teaspoons of sattu every day.
HOW TO USE SATTU
One
of the easiest uses of sattu is to make a sharbat. In Bihar and
Jharkhand, the famous litti is made with sattu. Plus you can make parathas,
upma, or even porridge with it.
To
make the sharbat, which can either be sweet or salted, you will need
some powdered jaggery, lemon juice and chilled water. Mix the jaggery powder
and the sattu together, and then blend the two together with some water
till it forms a smooth paste. Add more chilled water to it and stir well. Some
like to strain the drink to prevent the grainy texture of the sattu (it
eventually settles at the bottom) from getting into the mouth. Squeeze a bit of
lemon into it and your drink is ready.
To
make it salted, omit the jaggery and use some black or rock salt in it. If
you’re using plain salt, a pinch of chaat masala might help to enhance
the flavour. The lemon juice adds to the taste. You can even add chopped mint
leaves or coriander, and one chopped chilli (for that extra bite) to the drink
to spike it. It’s exceptionally good for beating the heat, in case you didn’t
know it already.
If
you’re not watching calories, sattu ke laddoo can be a tasty snack too,
and it’s one of the easiest ones to make. All you need is some honey, ghee and sattu.
Mix the ingredients together and shape them into balls, and it’s ready.
The
traditional dish from Bihar, the litti is also an evening snack.
Typically served with chokha (potato, brinjal, and tomatoes), the
stuffing that goes inside the wheat casing has sattu mixed with green
chillies, roasted cumin seeds, finely chopped ginger and garlic, amchoor (dried
mango powder), chopped coriander, lemon juice, and carom seeds, which are bound
with mustard oil and water. This mix is then made into a dough, stuffed into
the casing, and fried.
For
those who enjoy parathas with their breakfast, this stuffed version is
quite popular in UP and Bihar. While the paratha is the usual wheat
version, the stuffing is made with sattu flour, finely chopped onions,
green chillies, garlic (if you like it), chopped coriander leaves, chopped
ginger, kalonji, panch phoron, lemon juice, salt and mustard oil. If you
use little oil to fry the parathas, it’s not just delicious but healthy
too.
Courtesy
food.ndtv.com