Sattu may not enjoy upper-echelon superfood status but make no mistake, it is a nutritional powerhouse.

◊ By Luke Coutinho

 Visit ORGANIC SHOP by Pure & Eco India

Bengal gram flour, Sattu or Chhatua—whatever you may call it, this oft-ignored flour has been long ignored because it is apparently too simple, cheap, plain and easily available. Relegated to the backbenches of superfood stardom, because it is perceived more as the working man’s daily bread.

If you’ve ever been to Kolkata, Patna or any east Indian city, you would have observed sellers pushing carts selling Sattu Sherbet. More often than not, it is labourers, taxi drivers and the blue collared, who flock to these joints for a quick morning fix of energy in preparation of the arduous day ahead.

PLAIN BUT POTENT

Sattu is basically Bengal gram, roasted and ground to a powder. It does not require weeks to extract, or days to process, or hours to make. Nor does it need to be imported or cost a small fortune. It is certainly not trending on Instagram and no celebrity is endorsing it with viral-worthy photos. The protein packed flour is hardy, reliable, effective and abundant, and lacks the elegant media-friendly backstory that is part and parcel of most processed nutritious foods.

Perhaps that is why the hip and well-heeled do not condescend to promote it. Thankfully, youngsters are now becoming aware of the health benefits of this wonderful food, and, in recent times, sattu has begun to gain popularity across the socio-economic spectrum as a potent nutrition source.

In fact, the humble sattu is an extremely versatile ingredient. Uttar Pradesh and Bihar have made the litti chokha, which is made of sattu as the key ingredient, a delicacy. The sattu-stuffed balls of flour (litti) are baked in coal fire and served with a spiced brinjal and tomato paste (chokha). Sattu can also be used in laddoos, stuffed puris, roti, parantha, pakoras and kachauri, amongst other mouth watering applications.

BENEFITS OF HAVING SATTU

In places where it’s popular, the pithily named food is commonly called Desi Horlicks (indigenous Horlicks), in reference to its superfood attributes.

Oftentimes, you will find the picture of a bodybuilder on packets of sattu sold in India. The reason for such representation is that Indian bodybuilders swear by sattu as an energy booster. From the wrestling akhara (training arena for wrestlers) to local gymnasiums, a glass of sattu drink is a must after an exacting workout, as it contains approx 20% protein, and also has calcium, iron, manganese and magnesium, which are essential for tissue repair.

It is also exceptionally popular as a summertime beverage in tropical countries. Comprising largely carbohydrates, it offers consumers an instantaneous burst of energy and gets absorbed quickly in the bloodstream. If you’re exhausted by the heat of the scorching sun and feel famished, sattu can act as an instant shot of energy.

People with compromised immune and digestive systems and even those combating cancer can benefit from sattu as it is one of the easiest to digest and energy-dense foods. In fact, sattu is good for almost everyone, being suitable for growing children, adults, expectant mothers, as well as, senior citizens.

RECIPE FOR SATTU DRINK

INGREDIENTS:

Sattu, 100 gm

Water, 400 ml

Juice of 1 lemon

Diced onion,1 tbsp

Salt, a pinch

METHOD:

Place sattu in a bowl. Slowly add some water, forming a paste. Add the rest of the water gradually. Introduce lemon juice, chopped onion and salt and mix well. Pour into a glass. If you have a sweet tooth, you

can replace onion and salt with honey.

ABOUT THE AUTHOR

The author is Advisor of Integrative Lifestyle and Nutrition at Purenutrition.me