10 refreshing and high-protein sattu recipes to cool the gut during summer season

Sattu, also known as the poor man’s protein is a superfood, known for its high-protein content and other nutritional values. This healthy and easy to digest powder is full of nutrients and even Ayurveda considers it as a promising source of nutrients that keeps the body calm during summer season. It is commonly available in two varieties chana or jau, and they both are rich in fiber and very low in fat, and contain vitamins, minerals, and calcium which promotes healthy bones and teeth. Take a look at these 10 refreshing and high-protein sattu recipes that can help cool the gut during summer season.

Take 2 tbsp of sattu in a glass, add chaach or buttermilk, salt, pepper, cumin powder, mint leaves and fresh coriander leaves. Give it a gentle stir and drink it fresh. Enjoy!

Add 4 tbsp sattu in a glass, 1.4 cup of plain/masala buttermilk, salt and black pepper to taste, ½ tsp chaat masala, 1 tsp lemon juice and 1 tsp chopped coriander leaves. Stir well and drink.

Make a stuffing of 100 gms sattu, 2 tsp oil, 1 onion,3-4 garlic cloves, cumin seeds, salt and pepper. Also, knead a soft dough using multi-grain flour or wheat flour. Shape small balls and stuff them with 1 ½ tsp sattu stuffing and roll parathas using a rolling. Cook parathas on a tawa using mustard oil or ghee. Serve hot with curd and pickle.

This is the most famous sattu dish and to make it at home, you need to mix 1 cup sattu, salt, black pepper, 2 green chilli, 1 onion, 4-6 garlic cloves, 1 inch grated ginger, pickle oil, and some lemon juice. Also, knead a dough of wheat flour and then make small balls of the dough. Fill the balls with 1 tbsp of sattu stuffing and then grill them on coal or gas stove using a griller. Serve hot with baigan bharta and a dollop of ghee.

In a deep bowl, add 6-8 tbsp sattu, add 1 cup milk, powdered jaggery and mix well. You can also add soaked almonds, raisins and walnuts too. Mix well and your healthy breakfast is ready.

Take ½ cup sattu, add 1 chopped onion, 1 finely chopped green chilli, 3-4 chopped garlic cloves, 2 tbsp lemon juice, salt and pepper to taste. Add a tempering of mustard oil, cumin seeds and black mustard seeds. Mix all the ingredients to form a texture of binding consistency. Serve with steamed rice, dal and pickle.

Take a deep mixing bowl, add 6 tbsp sattu, 4 tsp besan, 1 tsp turmeric powder, salt and pepper to taste, 1 chopped onion, 3-4 garlic, 1 tsp lemon juice, 2 tbsp curd and make a batter using water or buttermilk for cheela. Use a ladle to shape cheela on a non-stick pan, apply oil and cook from both the sides till golden brown in colour. Serve hot with green chutney or ketchup.

To make melt-in-the-mouth kebabs, soak 1 cup of dhuli moong for 2 hours. Then, blend it coarsely with ¼ soya chunks, 4-6 garlic cloves, 1 inch ginger, and coriander leaves. Put it in a mixing bowl and add 4 tbsp sattu along with ½ tsp coriander powder, ½ tsp garam masala, salt, pepper, and a pinch of turmeric powder. Shape the mixture into kebabs and shallow fry till they are golden brown in colour. Serve hot.

Take 50 gms coriander leaves, wash and remove the stem. Add them to a blender jar along with 4-6 garlic cloves, 2 tbsp sattu, 1 inch ginger, salt, 2 green chilli, 1 tbsp lemon juice, and 2 tbsp curd. Blend them together and your interesting chutney is ready.

In a mixing bowl add 200 gms sattu, add ½ cup desi ghee, and 400 grams powdered jaggery. Mix all the ingredients to form thick dough. Now, shape medium size balls and allow them to rest for 20 mins in a cold place. Your nutritious protein balls are ready.