One of the easiest uses of sattu is to make a sharbat. In Bihar and Jharkhand, the famous litti is made with sattu. Plus you can make parathas, upma, or even porridge with it.
To make the sharbat, which can either be sweet or salted, you will need some powdered jaggery, lemon juice and chilled water. Mix the jaggery powder and the sattu together, and then blend the two together with some water till it forms a smooth paste. Add more chilled water to it and stir well. Some like to strain the drink to prevent the grainy texture of the sattu (it eventually settles at the bottom) from getting into the mouth. Squeeze a bit of lemon into it and your drink is ready.
To make it salted, omit the jaggery and use some black or rock salt in it. If you’re using plain salt, a pinch of chaat masala might help to enhance the flavour. The lemon juice adds to the taste. You can even add chopped mint leaves or coriander, and one chopped chilli (for that extra bite) to the drink to spike it. It’s exceptionally good for beating the heat, in case you didn’t know it already.
If you’re not watching calories, sattu ke laddoos can be a tasty snack too, and it’s one of the easiest ones to make. All you need is some honey, ghee, and sattu. Mix the ingredients together and shape them into balls, and it’s ready.
The traditional dish from Bihar, the litti is also an evening snack. Typically served with chokha (potato, brinjal, and tomatoes), the stuffing that goes inside the wheat casing has sattu mixed with green chillies, roasted cumin seeds, finely chopped ginger and garlic, amchoor (dried mango powder), chopped coriander, lemon juice, and carom seeds, which are bound with mustard oil and water. This mix is then made into a dough, stuffed into the casing, and fried.
For those who enjoy parathas with their breakfast, this stuffed version is quite popular in UP and Bihar. While the paratha is the usual wheat version, the stuffing is made with sattu flour, finely chopped onions, green chillies, garlic (if you like it), chopped coriander leaves, chopped ginger, kalonji, panch phoron, lemon juice, salt and mustard oil. If you use little oil to fry the parathas, it’s not just delicious but healthy too.