Namkeen Sattu Sharbat
savoury roasted gram drink with black salt, lemon and roasted cumin, drunk cold through the summer
Allergens in Namkeen Sattu Sharbat: none of the ten listed below.
Ingredients
Quantities for 2.
- 6 tbsp, dry-roasted Satturoasted gram flour, the whole point of the drink
- 500ml, well chilled Water
- 1/2 tsp Black Saltthe sulphurous note that makes this taste right
- 1 tsp Cumin Seeds
- 1 Lemon
- 1, very finely chopped Green Chillioptional
- 2 tbsp, finely chopped Onionoptional
- 8 leaves, torn Mintoptional
- 1 tbsp, chopped Coriander Leavesoptional
- 1/4 tsp Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Sattu is sold already roasted, so it goes straight in. If you are standing in besan, dry-roast it over low heat for 8-10 minutes until it darkens a shade and smells like roasted grain, then cool it completely (unroasted besan tastes raw and pasty. It must be cold either way) hot flour will not disperse in cold water.
- Chill the water beforehand. This is drunk cold, and a lukewarm sattu sharbat is heavy and dull.
- Roast and crush the cumin fresh; pre-ground cumin powder has none of the smokiness this needs.
Method
- Dry-roast the cumin seeds in the same pan for about 1 minute, until they darken and pop, then crush them coarsely.
- Whisk the sattu with just 100ml of the chilled water to a completely smooth, thick paste.Paste first, then thin. Pour all the water in at once and you get lumps that never break up.
- Whisk in the remaining 400ml chilled water in a steady stream until the drink is thin and even.
- Stir in the black salt, plain salt, roasted crushed cumin and the juice of the whole lemon.
- Add the green chilli, onion, mint and coriander leaves and stir once.
- Taste and adjust. It should be sour and salty first, with the roasted flour underneath. Serve immediately in tall glasses.Sattu settles fast; give the glass a stir between sips or serve straight from the jug.
Storage
Drink within 20 minutes of mixing, before the flour settles and thickens. The roasted flour itself keeps a month in an airtight jar at room temperature, so only the mixing is last-minute.
Nutrition Good estimate
One serving of Namkeen Sattu Sharbat (328 g) is about 193 calories, or 59 calories per 100 g.
Medium protein: 11 g a serving, 23% of the calories
| Per serving328 g | Per 100 g | |
|---|---|---|
| Calories | 193 kcal | 59 kcal |
| Protein | 10.9 g | 3 g |
| Carbohydrate | 29.3 g | 9 g |
| of which sugars | 5.8 g | 2 g |
| Fibre | 5.7 g | 2 g |
| Fat | 3.6 g | 1 g |
| of which saturated | 0.4 g | 0 g |
| of which unsaturated | 2.4 g | 1 g |
Nearest database match used for black salt, sattu. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Bihari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.