MAKE FRIENDS WITH SATTU, THIS SUMMER

The humblelooking ground mix is versatile, packed with health benefits, and acts as an ‘antidote’ to the approaching scorching hot weather

As summer starts to tighten its grip across the country, we often rush to instant coolers like ice-cold water, ice creams and sodas. Often neglecting traditional cooling foods, we tend to consume what looks appealing on the surface. One such traditional food item is sattu, which is used as the base item in many regional dishes in India and also consumed on its own.

Nutritionist Kavita Devgan, says, “Sattu is a cooling food and acts as an antidote to heat. It is very versatile — can be eaten in multiple ways. The easiest and most popular is sattu sharbat which can be had either sweet or salted. You can also make sattu stuffed rotis and parathas, upma, or even porridge and laddoos with it.” Chef Nishant Choubey, of Roseate, says, “It has high level of minerals, fibre, iron and calcium. Predominantly, chana (chickpea) sattu is used, although bajra mixed with it adds to the benefits.” Being neutral in taste, it easily blends with any dish. “It has the phenomenal quality of accepting any flavour, be it in sherbets, breads or halwa. It is very filling as well,” he adds.

Chef Devinder Kumar of Le Meridien, says, “Sattu is prepared by dry roasting bengal gram. The traditional way of preparing sattu involves the use of an iron vessel, in which grams are roasted in sand, sieved and ground to fine flour.” This wonder food that sustains people through harsh summer days, is truly a labour of love. “Some people in Bihar call it Desi Horlicks,” he reveals!

Tracing the history of sattu is not hard. It originated in the Hindi-speaking belt of the country comprising regions of Punjab, Uttar Pradesh and Bihar. The method of preparation varies from region to region. Food historian Pushpesh Pant, says, “Sattu originated in the countryside in the Hindi heartland that comprises the present day states of Bihar and Uttar Pradesh along with adjacent areas. It is the quintessential poor man’s food — nutritious, easy to prepare and consume without any paraphernalia.” The food is such an integral part of culture that it is celebrated during festivals. “It is celebrated in the [Bihari] festival of satuwan. It’s said, ‘Ghar par kuch nahi ho to gamche mein sattu bhandkar le jana’. For countless migrant labour sattu is the taste of home and family,” adds Pant.