Sattu: what it means, in plain words

Written by Poshan Labs. Sources are named on the page. Last updated 26 October 2026.

Sattu: a flour made by dry-roasting and grinding Bengal gram (chana), sometimes mixed with roasted barley or other grains.

It's a traditional food in Bihar, Jharkhand, eastern Uttar Pradesh and Punjab, taken as a drink, used as a stuffing for litti and parathas, or eaten as a quick meal.

Sattu and your health

Because it comes from a pulse, sattu gives you protein and fibre, along with iron and folate, in a form that needs almost no cooking.

Sattu is a useful swap when you'd otherwise reach for biscuits or a refined snack, because:

pulses digest slowly
their protein and fibre help you feel full

Research also links eating pulses regularly with lower LDL cholesterol.

How to have sattu

A glass of sattu stirred into water with lemon, roasted jeera and a pinch of salt makes a filling summer drink, and it doesn't need sugar.

You can also:

mix some into your roti atta for extra protein
use it as a paratha stuffing with onion, green chilli and coriander

Keep the portion about the same as a katori of dal, and pair it with vegetables. If pulses give you wind, start with small amounts and build up slowly.