Sattu is a foodstuff in South Asia consisting of a mixture of ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. It originated in Bihar, India but is popular over a wide area of India.
Sattu is prepared by dry roasting Bengal Gram and making a fine powder of it. The authentic way of preparing it involves the use of an iron vessel; in which it is roasted with sand. The sand is sieved away after the dry roasting is done. The roasted Bengal Gram is then powdered to achieve Sattu.
Typical pulse used :
Sattu is the basis of several dishes. 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.
Sattu originated in Bihar, India. It is popular in the states of Uttar Pradesh, Uttrakhand, Madhya Pradesh Bihar, Jharkhand, West Bengal and Orissa in India as well as in the province of Punjab in Pakistan.
Sattu may also be known as Chhatua (in Oriya language) or archaically as Sat-Anaaj.