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10 December, 2010

How to prepare Sattu?

Comments : 15 Posted in : Uncategorized on by : Sonali Tags:

A reader asked about sattu & here I am to write about it. To tell you the truth, I have never prepared it at home, but I know the method. But to be more accurate, I called one of my aunt(She often prepares it). Here is the recipe to prepare bihari sattu. Basically, chana daal is dry roasted with sand in a half broken clay pot called ‘Khapri’. Since it is difficult to get hold of it, you can use iron vessel. It will serve the same purpose.

U will need: Chana daal, Sand

Heat water in a vessel.Let it boil. Add Chana daal. Mix properly. Cook for 2-3 minutes. Switch off the flame. Drain the water & keep chana daal covered for 2-3 hours. Then lay it out on a soft cotton cloth & let it cool. Now heat a kadai (iron). Add sand to it. Dry roast daal along with sand(a little at a time). Separate daal from sand using a sieve. Now grind chana daal to a fine powder. Store in an air tight container. You can easily keep it for 2-3 months.

Tip of the Day: Keep the ratio of water & daal 1:2. For eg, 1/2 kg water for 1 kg daal.
Use natural sand, the one found near river or sea.


15 thoughts on : How to prepare Sattu?

  • anu
    December 22, 2010 at 9:44 am


  • Sandeep
    December 26, 2011 at 8:39 am

    Maaza aa gaya

  • Anonymous
    February 8, 2013 at 4:36 pm

    what to do with ths powder

  • March 10, 2013 at 3:35 pm

    Thanks a lot
    i from vellore tamilnadu worked in jamshedpur 10 years back… but still longing for the taste of sattu and litti….

    • March 19, 2013 at 12:26 pm

      Thanks for dropping by poovithan. If u need any help in bihari cuisines…I wud be happy to help.

  • Anonymous
    August 11, 2013 at 7:40 am

    Thanks for the recipe. I am going to experiment with sattu. Never tried it.

  • November 22, 2013 at 2:00 pm

    Easy: Just buy roasted Channa with skin, grind it in mixer-grinder. Sattu is ready in 30 seconds.

    • November 30, 2013 at 11:17 am

      Hi Lokesh, have you tried this? I am not sure it would taste same.

  • Hemraj Meena
    May 28, 2014 at 4:58 pm

    Is it only roasted chana powder or does it also contain roasted barley poder.

    • May 30, 2014 at 4:22 am

      No hemraj, It does nt contain barley in any form.

  • October 4, 2014 at 8:27 pm

    i left bokaro wen i was 12,now i live in vellore-tamilnadu.still i love those dishes made of sattu flour.can anyone post the ingredients and preparation …to make sattu flour

  • Anonymous
    May 31, 2016 at 3:02 am

    I appreciate the efforts of the blogger and readers for having put this forth. My idea would be to tenderise it a little, as in the first step. Then use an air fryer or halogen oven to dry out the moisture. Grind in a food processor. Theoretically it should work. The process of heating in sand was just to dry it out. I think this should make amazing pakoras (or anything else), in place of besan.

    • December 20, 2016 at 9:37 am

      Hi, This is the conventional way of preparing Sattu. I have nt tried airfrier. Please do let me know if you happen to try this. Did you trying using this in place of besan. Its an interesting thought. Worth checking out. Thanks.

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