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Sattu (Roasted Barley and Gram Flour Drink)

The Quirky Foodster Team

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4
Servings

Ingredients

  • Roasted barley flour (or roasted gram/chickpea flour) — 100 g (1 cup)
  • Cool water — 300 ml (1.25 cups)
  • Rock salt — 1/2 tsp
  • Roasted cumin powder — 1/4 tsp
  • Jaggery, grated (optional, for a sweet version instead of the salt and cumin) — 1 tbsp

Method

  1. Place the roasted barley or gram flour in a mixing bowl or large cup.
  2. Add the water gradually, whisking or stirring constantly to avoid lumps, until a smooth, drinkable consistency is reached.
  3. For a savoury version, stir in the rock salt and roasted cumin powder.
  4. For a sweet version, stir in the grated jaggery instead of the salt and cumin, mixing until dissolved.
  5. Let the drink stand for 2-3 minutes so the flour hydrates fully, stirring once more before serving.
  6. Serve at room temperature or lightly chilled.

Introduction: A cooling drink of roasted barley and gram flour stirred into water with a little salt or jaggery, sattu was a portable, energy-dense food eaten by farmers, soldiers and travellers across the Mauryan Empire.

Cultural Background: Roasted grain flours known as saktu are mentioned in early Sanskrit literature as a staple travel food, valued because the roasting process preserved the flour for long journeys without spoiling. Its simplicity and portability made it especially important for the Mauryan state’s famously extensive road network and standing army, described by the Greek ambassador Megasthenes as remarkably well provisioned.

Tips: (cid:127) Buy pre-roasted barley or gram flour (sold as sattu in South Asian grocery stores) to save the step of roasting your own. (cid:127) Adjust the water quantity to taste; a thicker sattu makes a more substantial, porridge-like breakfast, while a thinner one is more of a refreshing drink.

Variations: (cid:127) A squeeze of fresh lime and a pinch of ground black pepper can be added to the savoury version for extra brightness. (cid:127) Roasted gram (chickpea) flour gives a nuttier, slightly sweeter base than barley flour.

Storage: Store the dry roasted flour in an airtight container at room temperature for several months; mix with water fresh each time, as the prepared drink does not keep well.

Reheating: This drink is served cold or at room temperature and is not reheated.

Nutrition: Per serving (approx.): 130 kcal, 6 g protein, 24 g carbohydrate, 1 g fat, 4 g fibre, 280 mg sodium.

FAQs:

Q: Can I roast my own barley or gram flour at home?

A: Yes, dry-roast whole barley or chickpeas in a heavy pan over low heat, stirring constantly, until fragrant and lightly darkened, then grind to a fine flour once cooled. (cid:127) Q: Is sattu naturally gluten-free? A: Gram (chickpea) flour sattu is gluten-free, while barley flour sattu contains gluten; choose the version that suits your dietary needs.

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