Sattu flour is made from dry roasting whole chana and then grinding it into a powder.

It is most commonly used in North Indian cuisine. It is a high protein flour that is useful for those trying to avoid glutenous flours.

Considered as a staple of Bihar and Jharkhand, sattu is now a global superfood that people have started consuming. One of the easiest uses of sattu is to make a sharbat (sweet or salty). According to doctors, this drink protects the body against sunstroke. Made with sattu, onion, lemon juice, black salt, cumin powder, chaat masala and water this drink has a tangy and spicy taste. For making the sweet version, take a glass of milk, add two tablespoon sattu powder, one teaspoon sugar or jaggery and mix well. Have it as a complete breakfast drink. Sattu is also used in making ‘litti’. Apart from that, you can make parathas, upma, or even porridge with it. It can also be mixed in milk, like protein powder and consumed.

Contains 7 gm of protein per 30 gm serving.

Ingredients: roasted gram split