sattu drink or sattu sharbat recipe with step by step photos – healthy summer drink made with roasted gram flour. roasted black chickpea flour is also known as chane ka sattu.
i first got introduced to sattu as an ingredient, when we stayed for some days at my husband’s friends place, about 6 years back. since on occasions, i would cook in the kitchen, one fine day when looking for besan, i opened up a jar of a light yellow colored flour with such a roasted good aroma of chana. i did guess it is a flour made from roasted chana, but did not know its culinary uses then.
later we asked the friend and he said its called as sattu and this one he had got from bihar. my husband’s friend being from bihar, also told us that they make both sweet and savory drinks with the flour as well as sattu ke parathe, litti chokha and even sattu ke ladoo.
till now i have just gone the easy route with sattu. i only make sattu drinks 🙂 i buy organic sattu flour and just mix the sattu flour with water. add flavorings and seasonings and the sattu drink is ready to be served. both sweet as well as savory drinks can be made with sattu. here’s the flour pic for you.
chane ka sattu, can be made at home, but its a time taking process. an easy way is buy some roasted chana without the skin. then grind them to a fine powder. seive and store in a bottle.
these drinks made from sattu are cooling in nature plus nutritious too. having a low glycemic index, sattu is good for diabetics. in this post i am sharing the sweet version. you can call it sweet sattu drink or sattu sharbat. i have also added the savory or namkeen sattu drink. sattu is good for both kids and adults alike.
for this sweet or meetha sattu, you can use jaggery, raw sugar or honey as a sweetener. i make with both sugar and jaggery, but partial to the one made with jaggery. below picture is of meetha sattu made with jaggery.
the recipe serves 3, though you can just increase the proportions and make a mug full of sattu drink and refrigerate.so do try this meetha sattu in the summers.
if you are looking for more beverages then do check:
sattu drink
INGREDIENTS
- 1.5 litres chilled water or water at room temperature
- 6 tablespoon sattu (roasted black chickpea flour)
- 4 to 6 tablespoon regular sugar or organic unrefined cane sugar or jaggery - add as per taste
- ¼ teaspoon black salt or 2 to 3 pinches of black salt (optional)
INSTRUCTIONS
- take chilled water in individual glasses. you can also take all of the chilled water in a mug and then mix.
- add 2 tbsp sattu in each glass.
- add sugar or jaggery as per taste. i usually add 2 to 3 teaspoon of sugar or jaggery powder per serving.
- add a pinch of black salt in each glass. for some tang, you can also add lemon or lime juice.
- stir and mix everything very well.
- serve after mixing. or you can even chill and serve later. the flour settles down, so if serving later, do stir and serve..
NOTES
how to make sattu drink
1. take chilled water in individual glasses. you can also take all of the chilled water in a mug and then mix.
2. add 2 tbsp sattu in each glass. you can make the drink thick or thin. you can also add 2 tbsp sattu if you want.
3. the flour will settle down at the bottom of the glass.
4. add sugar or jaggery as per taste. i usually add 2 to 3 teaspoon of sugar or jaggery powder per serving.
5. add a pinch of black salt in each glass. for some tang, you can also add lemon or lime juice.
6. stir and mix everything very well. breaks small lumps if any with the spoon.
7. serve meetha sattu drink after mixing. or you can even chill and serve later. the flour settles down, so if serving later, do stir and serve.
Though it’s prepared from roasted chana, Can I still dry-roast sattu, before preparing this drink.. just to be double-sure? Or will it get burned?
yes of course, you can dry roast sattu. but roast on a low flame and stir non-stop while roasting. it won’t get burned if you roast on a low flame, stirring often and use a heavy kadai or pan. roast for a few minutes.
I have seen other recepies with onion, chilly etc. My question is if anyone can help. In case I make it in the night and refrigerat immediately and then drink it in morning is it OK?
onions and chillies are also added but can be skipped if you do not prefer them in a drink. i have added the savory version of sattu on this link – https://www.vegrecipesofindia.com/namkeen-sattu-recipe-sattu-ka-ghol/
if you plan to drink in the morning, then do not add any onions or chillies or coriander or mint leaves. adding jaggery, salt and spice powders is fine.
A very simple method of making sattu drink is to mix sattu in very little water with hand blender. Once a thick concentrate is obtained , add sugar and little water and blend again. Once all the lumps are removed, add ice and more water. Nice drink is ready
Thanks Anamika for sharing this method of making this easy sattu drink.
thank you for the recipe. however, I have an issue to acquaint you with. I prepared the sweet sattu some days ago but the flour did not mix well and when I drank it, the flour remained stuck to the inside of the glass. can the flour be cooked in water for a while to get a paste like consistency and drunk later(hot or cold as preferred)?
looks like the flour is not made from well roasted chana. if the chana is roasted well, then the flour from it does not remain stuck when mixed with water. if you taste this flour, it will be similar to the taste of besan. sattu made from properly roasted chana, tastes different. you can cook the flour in water for some time and then have the drink. it will still be healthy.
One trick to avoid clumping is to put sattu in water instead of first putting sattu in the glass first and then adding water. Also using a blender instead of stirring by hand is the way to go.
sagarika, thanks for the suggestion and tips.
Can I roast besan flour to make sattu?
roasting besan won’t give you the same taste and flavor as sattu. kala chana is first soaked for some hours and then roasted on sand. then the chana is ground. you can buy roasted kala chana which is easily available in grocery stores (with skin as well without skin). if skin is there, then remove it as it can be irritating to the throat. then grind finely in a mixer-grinder. before grinding, do check if the chana is roasted well. if not roasted well, then you can roast it for some minutes in a kadai.
Thank you so much for explaining this in great detail 🙂 I have always admired the way you take efforts to answer and acknowledge each and every question / comment posted here. Stay blessed always!
thank you very much nishtha 🙂