Why Sattu is a Super Food?

The history of Sattu’s beginnings is complex. All the legends agree on one thing, though: due to its robustness, ease of consumption, and energy-boosting ingredients, it was frequently ingested throughout wartime. According to one myth, Sattu was first practised in Tibet under the name “Tsampa.” It was regarded as a need for monks who used to travel to different locations in search of enlightenment.

Fascinatingly, Sattu was crucial to the 1999 Kargil War as well. Few people are aware that the Ladakh Scouts, an infantry regiment of the Indian army, were responsible for the victory’s first accomplishment. The unit was crucial in making sure that Sattu and the rest of the small battalion stationed there had food in addition to their ammo and information supplies.

The Holy Quran makes reference to Sattu as well. It is one of the holy foods mentioned in the Quran and is known by the Arabic name “Saweeq” (barley Sattu). According to folklore, the Prophet Muhammad stopped in a village while travelling from Khyber. He told one of his disciples early in the morning, “Whatever food a person has, he should bring it to us.”

Hais, a tasty, satisfying, and nourishing dish comprised of dates and “saweeq,” was brought to his table. It quickly evolved into a wedding favour sweet and ration item.

Benefits of Sattu:

If you want to be healthy and disease-free, sattu is a fantastic addition to your diet. Here are a few advantages of Sattu for health.

Natural summer cooler: A Sattu-based beverage is excellent for quenching summertime thirst. It drastically lowers body temperature and keeps the body from overheating.

High nutritional value: Sattu is created by a dry-roasting procedure that locks in all the nutrients. Protein, fibre, calcium, iron, manganese, and magnesium are all abundant in it.

Sattu is excellent for digestion because it contains a lot of insoluble fibre, which is good for the intestines. It detoxifies the colon of acidity, constipation, and greasy meals.

Disease-fighting: Sattu, a low-glycemic index food, is a fantastic choice for diabetics. It controls blood pressure and maintains blood sugar levels. It is excellent for people with high cholesterol because of its high fibre content.

Weight loss assistance: Start ingesting Sattu on an empty stomach if you wish to lose weight. It decreases bloating, boosts metabolism, and effectively burns calories.

Side Effects:

Sattu might give you stomach gas if you eat it in excess. Therefore, those who have gastrointestinal issues should only eat a small amount of it. Additionally, those who have gall bladder stones should abstain from drinking Sattu. Additionally, people who have a hard time digesting it or who are sensitive to Chana should avoid eating Sattu.

Healthy Traces:

It is regarded as a healthful meal because it is high in insoluble fibre and all other necessary elements. The mid-day meal of choice for workers and farmers is sattu porridge, which is made of sattu, onion, mustard oil, salt, and green chilli. Sattu porridge not only keeps people fuller for longer, but it also gives people instant energy to work in the sun and fights lethargy.

Sattu Recipes:

Sattu Halwa:

1 cup of Sattu is added to a skillet with 2 tablespoons of ghee and is sautéed until it is slightly golden brown. Stir in 1/2 cup sugar and 2 cups milk until a doughlike consistency is achieved. After thoroughly mixing in two crushed cardamom and a few dry fruits, turn off the heat. Add raisins and roasted sesame seeds as a garnish.

Sattu Ladoo

Heat 2 tbsp. ghee and fry some cashew nuts and almonds. Add 1 cup Sattu and roast it for 2-3 minutes on slow flame. Turn off the heat and let it cool. Once it cools down, add 1/2 cup powdered sugar, 1/4 tsp. cardamom powder and 1 tbsp. ghee. Mix well and prepare laddoos.

Sattu Mango Shake

In a jar add 1/2 cup mango pulp, 1/2 cup curd, 4 tbsp. Sattu, 4 tsp. honey, and 2 glass chilled water. Blend it until it becomes a smooth mixture. Garnish with some dry fruits and it is ready to serve.

Sattu kebab

Mix 100 gm. Sattu, 2 tbsp. rice flour, salt (as per taste), 1 tsp. sugar, and chopped onions, chillies, and coriander leaves. Keep putting a little bit of water as you mix to form a dough. Make small balls and flatten them between your palms in the shape of round kebabs. Heat a pan and put some oil on it. Once the oil is hot, shallow fry the kebabs till they are brown on both sides. Serve hot with green chutney.

[Agrita Chhibber is from Jammu]

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