HISTORY OF SATTU

History Of Sattu:Sattu is a flour from the indianSub-continent consisting of a mixture of ground pulse and Cereal. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes.

Sattu is used in regional cuisine to varying degrees. InBihar,Uttar Pradesh,Uttrakhand Punjab and Delhi, the use of sattu is extensive in various dishes. In Bihar, it is commonly served cold as a savory drink 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 as well as toasted barley, or a mixture of both.

In Punjab, it is used as a cold drink to mitigate heat and dehydration effects. The traditional way is to mix it with water and shakker (jaggery). Here sattu is a mix of toasted, ground barley, while some variants are also prepared by grinding roasted gram.

(History Of Sattu)Sattu made from ground barley can also be mixed with salt and turmeric and rolled into balls. Alternatively,millet and corn grains are also used.Sattu is prepared by dry roasting grains or grams, most often 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 into a fine flour.

Sattu is popular in the states of UP,MP,Bihar,Jharkhand,West Bengal.