Sattu is a mixture of a variety of pulses, millets and cereals. The recipe originates from Bihar and Uttar Pradesh and is commonly consumed by farmers and those who labor in the hot sun. One can prepare sattu flour at home with the recipe below, but it is a slightly labour intensive process. As an alternative, this healthy mix is also available in most supermarkets all over India. A variety of dishes like kheer, parathas and laddus are prepared with sattu flour.
- 1 cup ragi (finger millet)
- 1 cup rice
- 1/2 cup bajra (pearl millet)
- 1/2 cup jowar (sorghum)
- 1/2 cup wheat
- 1/4 cup oats
- 1/4 cup sabudana (Sago)
- 1/4 cup corn
- 1/4 cup barley
- 1/2 cup green gram (Whole moong)
- 1/4 cup soy bean
- 1/4 cup chickpeas (chana kabuli)
- 1/4 cup fried gram
- 1/8 cup groundnut
- 1/8 cup cashew and/or almonds
- 1 handful cardamom
- 1 handful flax seeds
Serving Size 100 g
|Calories from Fat ||52
|Total Fat ||5.77g 9%
||Total Carbohydrate ||64.28g 21% |
|Dietary Fiber ||1.05g 4%
|Vitamin C || 2.4%
|| Calcium ||24.9%
*Percent Daily Values are based on a 2000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
- 1 Wash ragi, bajra, wheat, jowar each separately in water and soak for two days. Afterward, allow to sprout. For the same, tie in a muslin cloth for two days in a dark place till thoroughly dry.
- 2 Wash green gram(Moong), soybean, chana each separately in water and soak for just one day and allow to sprout in a similar fashion as the millets.
- 3 Wash and dry rice in the shade till thoroughly dry.
- 4 Rest all the ingredients use as is.
- 5 Lightly dry roast all the above ingredients separately.
- 6 Mix all the ingredients and blend into a fine powder in a grinder or a flour mill.
Once powdered, your Sattu powder is ready. Store in an airtight container in a dry place. It can be kept and used for three months to make several recipes like porridges, salty gruels, laddoos, pancakes, etc.
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