Sattu
Sattu is a flour consisting of a mixture of ground pulses and cereals from India and Pakistan. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes.
History
The process of preparing Sattu is ancient[1] and is popular over a wide area of India, particularly Bihar. It is also known as "desi horlicks" in the state of Bihar.
Use
Sattu is used in regional cuisine to varying degrees. In Bihar, Uttar Pradesh, Uttrakhand, Punjab and New Delhi use of Sattu is extensive and is used in several dishes. In Bihar it is commonly served cold for breakfast as a porridge or soft dough. Sweet dishes combine sattu with fruit slices, sugar and milk. In savoury dishes sattu may be flavored with green chili, lemon juice and salt. It is a popular stuffing in parathas. In Bihar, Sattu is prepared with toasted gram flour.
In the Punjab region, Sattu is prepared with toasted ground barley grains which are mixed with salt and turmeric and rolled into balls. Millet and corn grains are also used.[2]
Ingredients
Sattu is prepared by dry roasting grains or grams, mainly barley or bengal gram. The traditional way of preparing Sattu involves the use of an iron vessel in which the grains or grams are roasted in sand. Afterwards they are sieved and then ground to a fine flour.
Geography
Sattu is popular in the states of Tamil Nadu, Uttar Pradesh, Uttrakhand, Madhya Pradesh, Bihar,[3] Jharkhand, West Bengal, Orissa and the Punjab region.[4]
Other names
Sattu may also be known as Chhatua (in Oriya language) or archaically as Sat-Anaaj.
References
- ↑ Alop ho riha Punjabi virsa by Harkesh Singh Kehal Pub Lokgeet Parkashan ISBN 81-7142-869-X
- ↑ Alop ho riha Punjabi virsa by Harkesh Singh Kehal Pub Lokgeet Parkashan ISBN 81-7142-869-X
- ↑ People of Ind. However this term of opprobrium ignores the fact that the sattu is nutritious and has sustained the Bihari ...
- ↑ Alop ho riha Punjabi virsa by Harkesh Singh Kehal Pub Lokgeet Parkashan ISBN 81-7142-869-X