3 Delightful Sattu Recipes For All Your Winter Woes + Inside Pics

The onset of winter brings with it unfavourable viral infections. While some illnesses are unavoidable, educating yourself on what to eat and following a basic lifestyle routine can help you manage your winter woes.  

This season, try these three recipes curated with love, passion, and exploration, all featuring one common ingredient: Sattu.  

What is Sattu?  

Sattu is an Indian superfood known for its rich nutrient profile and protein-packed consistency. It has been a staple in Indian households for many years, especially during the winter season.

Sattu Recipes For All Winter Woes

Sattu Masala Chaas

Ingredients

• 1 cup is 250 ml, 1 tablespoon is 15 ml, 1 teaspoon is 5 ml
• 1 cup Thick Yogurt or Curd
• 2½ cups Water
• 2 tbsp Sattu Flour
• ½ cup Coriander leaves
• ¼ cup Mint Leaves
• 1 tsp Ginger finely chopped
• 1 tsp Roasted Jeera Powder / Bhuna Jeera Powder
• Rock Salt or Kala Namak as per taste
• Ice Cubes as required for serving

Instructions

• In a bowl, add curd or yoghurt. Whisk well.
• Now add sattu flour, roasted jeera (cumin) powder and rock salt or kala namak to taste.
• In a mixer grinder jar, add ginger pieces, mint leaves, and coriander leaves. Grind it using a couple of spoons of water.
• Add this mixture to the curd. Whisk well. Now add water and adjust the chaas consistency
• Refrigerate this until further use or consume it immediately.

Notes

• This Chaas stays fresh (under refrigeration) for 24 hours.

(Recipe credit: masalachilli.com)

Sattu Paratha

Ingredients for Dough

• 3 cups Whole Wheat Flour
• 1 cup Lukewarm Water

Ingredients for Stuffing

• 2 cups Roasted Gram Flour (Sattu Ka Atta)
• 2 Onions, finely chopped
• 3 Green Chillies, minced
• 6 cloves Garlic, minced
• 1 inch Ginger, finely chopped
• 2 teaspoon Kala jeera 
• 3 tablespoon Coriander (Dhania) Leaves, chopped
• 1 tablespoon Mustard oil
• 2 tablespoon Mango pickle, mashed
• Ghee, or oil for frying the parathas

Instructions

• To prepare a hot Sattu Ka Paratha Recipe (Stuffed Channa Dal Flour Paratha), bring all the ingredients together. Mix whole wheat flour and water, and knead in a mixing bowl to make a soft dough. A well-kneaded soft dough leads to softer parathas. Keep aside covered with a wet muslin cloth till you prepare the stuffing.
• Mix together all the stuffing ingredients and if the mixture feels very dry, sprinkle a little warm water and mix well.
  Distribute the dough into 10 balls and roll each ball a little, spread a little ghee/oil on it and place 2 tablespoons of filling in the middle, cover from all sides and roll the paratha 1/2 inch thick.
• Heat a tawa/ griddle and cook each side of the paratha until golden brown, add a few drops of ghee/oil while on the tawa.
• Repeat the process for the rest of the parathas.
• Serve these hot Sattu Ka Paratha with curd and pickle. When sided with baingan ka Bharta, Sattu ka Paratha makes a wholesome weeknight dinner.

(Recipe credit: archanaskitchen.com)

Sattu Peda

Ingredients

1 kg Sattu (roasted)
700 gm Bura Sugar
600 gm ghee melted
30 gm chopped dry-fruits (optional)
A few sheets of silver foil (optional)

Instructions

• Sieve Sattu and powdered sugar together in a big Parat and mix it properly.
• Now add hot melted ghee in it slowly and rub with your hands, So that all the three items get mixed properly. 
• Rub with palms and make it a smooth mix. You have to rub and press the mixture until it starts to hold the shape and gets the ability to bind well. 
• Add chopped dry fruits. Shape with hands to form ladoos. And decorate with silver leaves and dry fruits

(Recipe credit: 2blissofbaking.com)