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Bihar's answer to the energy drink, and it predates every one of them by a few centuries. This is the Sattu Sharbat on our menu, made at home.
Put the sattu in a glass and add two spoons of water first. Make a smooth paste before adding the rest — pour all the water in at once and you will be chasing lumps for the next five minutes.
Add the remaining water, lemon, black salt and roasted cumin. Whisk hard.
Taste and adjust the salt. It should be savoury and slightly sour, not sweet.
Add mint and the chilli if you want it sharp. Drink cold, immediately — sattu settles.
These are the parts that take longest. We sell them ready.
500 g · Keeps 180 days
Bengal gram, dry-roasted on sand and stone-ground. Nothing added — no starch, no flour, no filler. Savoury with lemon and black salt, sweet with jaggery, or stuffed into a paratha the way we cook it here.
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