Sattu Vs Whey Which Is Better?

Sattu is made by processing gram (chana or chhole). Bengal gram is a commonly used pulse and is a highly regarded item in majority of the Indian households. De-husked grams are cleaned, roasted and pulverised to convert them in powder or flour form and that is generally known as Sattu.

Some people even use a mixture of chickpea (kabuli or safed chana) and Bengal gram (kala chana) to make sattu, and that adds an interesting twist to the flavour. In Punjab, sattu is frequently made with barley & corn. This barley based sattu, is a preferred in Tibet & Ladakh.

In AyurvedaSattu has been described as Saktu. According to classical texts of Ayurveda, Powder of roasted and dehusked Yava (barley) is generally known as Saktu. While Acharya Bhavaprakash stated that powdered type of any roasted Dhanya (cereals/grains/corn) is generally known as Saktu. Saktu could be made by roasted Chanaka (Bengal grams) Yava (barley) and Shali (quite a lot of rice).

Sattu is commonly utilized in many households and restaurants & eateries. It is utilized in many food and snack preparations especially during summer and is an item of mass consumption.

One of essentially the most indigenous protein sources of India, sattu is not any stranger to the locals of Bihar, Punjab, Madhya Pradesh, UP, and West Bengal.

The consumption of sattu in Bihar and UP could be traced back to five centuries ago. In his , K.T. Achaya writes a couple of sixteenth century text that lists sattu as foods of the Indo-Gangetic Plain. Bengal gram also has a Sanskrit name, chanaka,which indicates that it’s been cultivated in India longer than other countries on the earth.

Colleen Taylor Senin her book , says that chana(the Hindi name for Bengal gram, or chickpea) got here to the Indus Valley from Western Asia within the fourth millennium BCE. She also mentions the consumption of chickpea flour during Indus Valley civilization, so it could possibly be assumed that sattu was known to us 1000’s of years ago.

Kala Chana has origins tracing to as early as 5400 BC in Turkey and located in 2500 BC in Indus Valley in present day India. The British first encountered it in Bengal and hence can also be generally known as Bengal Gram.

In fact, our ancestors were already aware of this nugget since sattu was a staple until the tip of the Kushan Empire. It is alleged, that in that point, Kalinga sailors and soldiers would carry sacks of sattu (and chuda) to sustain their long maritime trips. In Mauryan times, sattu was a part of the payment for in-war battalions. Given its interesting mixture of nutrients, sattu became the alternative for Shivaji when he was engaged in full-scale guerrilla warfare against the Mughals and its allies. One of the explanations for this was because sattu— which is actually powdered sand-roasted gram— didn’t must be cooked.

Sattu is a wonder flour that could be consumed uncooked. The cooling properties of sattu make it an ideal summer alternative.

The ‘poor man’s protein’ because it is usually referred to is just not only tasty, but full of loads of health advantages as well. It has low glycaemic index and high fibre content. It is considered one of the best sources of vegetarian proteins that is well digestible and in addition of calcium and magnesium.

Therefore, Sattu is taken into account because the lifeline of poor people in two ways: The protein-rich, highly inexpensive sattu food plan keeps malnutrition at bay; two, it needs no cooking, and thus saves them precious fuelwood.

(Bengal gram + kabuli chana + soy + bajra + ragi + jau (barley) + jaggery + beetroot juice powder)

Sattu per 100gm:

Calories: 385 cal

Fat: 5.5gm

Carbs: 63-65gm

Protein: 23-26gm

Fibre: 7gm

Sodium: 109-159mg

Potassium: 515mg