Summer: its time for Sattu
1.Sattu is grounded roasted powders of soaked pulses and cereals.
2. It is prepared by grinded after roasting.
3. It is consumed along with fruit slices, sugar or milk.
4. Some people add green chilli, lemon juice and salt for another flavour.
5. It was originally Seven Anaaj (seven cereals, millets and pulses) - locally pronounced Sat-anjaa, later transformed to Sattu.
6. Seven Ingredients of Sattu, in the same ratio, are: Cereals (Makai maize and Jo barley); Pulses (Chana gram ( black gram); Arahar - pigeon pea (cajanus cajan indicus); Matar - grean peas; Khesari (pronounced khesaari)- Lathyrus Sativus; Kurthi- (Kulatha)
7. Sattu is a cooling high fiber food with low glycemic index and anti diabetic properties.
8. It was the fast food of old times, cheaper and with enough calories to be called as a full meal.
9. t has enough minerals and vitamins.
10. 'Sattu' is a perfect blend of balanced nutrients and the best method of cooking - roasting. Shelf - life is increased.
11. One should not eat sattu without mixing with jaggery, ghee or curd.
12. One should not eat too much of sattu in the night and after having dinner.
13. As a ritual Sattu is offered by the husband to his wife at moon rise of "Badi -Teej". Whole day the wife neither eats nor drinks, even the water. At night, she breaks her fast by accepting a bite from the offered sweet. Next course is of fruits served on a leaf of 'Aak' (an holy bush of the desert), followed by a cup of 'Phaddar'- a mock tail drink of beaten curd and sweetened milk. Lastly, a few drops of lime.