Sattu is prepared by dry roasting grains or grams, mainly barley or bengal gram, The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Mainly sattu is used in regional cuisine. In bihar, sattu is commonly served cold for breakfast as soft dough. It is used for liiti stuffing also.
Preparation time--- 20 minutes
Cooking time --30 minutes
सामिग्री:-
- जौ २५० ग्राम
- भुना हुआ चना छिलका रहित २५० ग्राम
विधि:-
- जौ को 5 से 6 घंटे के लिए भिगो दे पानी निकाल कर सुखा लें
- भरी तले का बर्तन गरम करके इसमें जौ को बहुत ही धीमी आंच पर कम से कम १५ मिनट के लिए भून लें (आप देखेंगे जौ थोड़े-थोड़े फटने से लगेंगे).
- अब मिक्सी में चने के साथ महीन पाउडर बना, लें छन्नी से छान कर टाइट जार में रखें।
- आप इससे चाहें तो सत्तू के पराठे, सत्तू की कचौड़ी, या फिर लिट्टी बना सकते हैं, गर्मियों में सत्तू की ठंडी ड्रिंक भी बना सकते हैं।
Recipe in English
Ingredients :-
- Jau/ Barley 250 gm.
- Roasted chana withour skin 250 gm
Method:-
- Soak jau for 5 to 6 hours drain the water keep it in sun light for a day.
- Heat a heavy bottom pan or kadhai, then dry roast the jau on slow flame. It will take about 15 minutes.
- Cool and grind with chana into the fine powder in mixer grinder, sieve and keep in air tight jar.
- You can make sattu drink, sattu ki kachaori, sattu ka paratha and litti also.
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It's been almost two years since I joined plattershare, as suggest by an another food blogger. I have heavily benefited by connecting to plattershare and am sure the same would continue to happen in the future.
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I, from the depths of my heart, would want to thank Mr. Ankush Dheiman and Ms. Kirti Yadav for giving us, the home chefs, a platform so surreal that we could also be known and know our talents, find the creativity inside our self's and learn form each other sitting miles away.
