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14 Comments

  1. Insanely good stuff that I came across while we stayed in Kolkata…now in Toronto, I still crave and drink sattu daily as part of my morning routine haha!

    I was intrigued by your recipe to add jaggery instead of sugar; I have to try that if I can find some gur soon. Thanks for the suggest and keep posting about good recipes like this 🙂

  2. 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?

    1. 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.

  3. 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 ready5 stars

  4. 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)?4 stars

    1. 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.

      1. 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.4 stars

    1. 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.

      1. 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!

          1. Be informed that Sattu is well know drink of Pakistan Punjab too. Sattu is made of Jau ( in urdu ) and add sugar with it and feeling good.