Wish U a happy reading

Hi,I am happy to see u here. I am from Bihar...Hence have my own bihari way to cook food. You will find many of Bihari cuisines or cuisines made bihari way. This blog is specifically about day-to-day visit to my kitchen. Mostly I try to make food with things which r easily available in kitchen or nearby market. If not so, I try to find a substitute. It is my 1st tryst with blogs or writing in any form, so, ur suggestions, comments r most welcome.
N yes, the pics are being clicked by my Nokia C6 cellphone Camera. It only means that in reality food looks more appetizing than the pic in the blog.

Friday, December 10, 2010

How to prepare Sattu?

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.

9 comments:

  1. what to do with ths powder

    ReplyDelete
    Replies
    1. http://maa-ki-rasoi.blogspot.in/2010/12/khasta-kachori.html
      For time, being,this is the recipe I have posted made out of this powder. It is known as "Sattu".
      I will get back to your query in detail, soon.

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

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

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

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

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

      Delete