Sattu Sharbat is a traditional Indian drink. It is packed with health benefits, protein rich and an excellent summer cooler.
- What is Sattu?
- Health Benefits of Sattu
- Ingredients Required For Sharbat
- How To Make Sattu Drink
- More Indian Drink Recipes
- Sattu Sharbat Recipe
What is Sattu?
In simple terms, it is a cousin of gram flour (besan).
Sattu is a protein-packed flour prepared with roasted brown chickpeas (kala chana). Yes, that’s it! Sattu is an everyday humble flour loaded with all the qualities of a superfood.
It is also known as sattua, sattu ka atta, or sattu flour.
From ages, people in India are using it in the best possible creative manner to prepare a variety of regional dishes. Sattu Sharbat is one such traditional summer drink recipe. It is a popular summer coolant across the Bihar, Uttar Pradesh, and Jharkhand.
Health Benefits of Sattu
Sattu ka atta (flour) is ideal for the nourishment of the human body especially during the hot Indian summer season. It gives you an instant burst of energy and excellent protection against the heat strokes.
- Helps in digestion
- Keeps you hydrated
- Great source of energy
- Control blood sugar level
- Plant based protein source
Culinary Use: From paratha, kachori, baati, ladoo to smoothie you can make anything tasty using the sattu flour. For those who enjoy stuffed parathas, the sattu paratha is an excellent Indian breakfast recipe .
For many hard-working farmers in India, sattu sharbat is a quick, inexpensive energy drink sans any steroids that will get them hydrated and energised throughout the day in the fields.
Ingredients Required For Sharbat
- Sattu Flour is the key ingredient to make this Indian sharbat.
- Mint, Coriander, Green Chilli, Ginger, Cumin to make a green paste to flavour the sattu drink.
- Lemon adds a delicious flavour and Vitamin C.
- Salt and sugar gives a balanced taste to the sattu sharbat.
- Water, and ice cubes.
- Chopped onion is one of the optional ingredients
How To Make Sattu Drink
Blend fresh mint leaves, coriander leaves, green chilli, ginger, cumin seeds, and granulated white sugar to a coarse paste using water.
Now in a jug or a big glass, combine sattu flour, green paste, salt, lemon juice, and water. Whisk to combine nicely. Taste, if required add more seasoning.
Add ice cubes, and chopped coriander for garnishing.
Sattu Sharbat is ready to serve.
I am a big fan and advocate of local Indian drinks. Reason? They are free of any preservative, artificial colour, or carbon-dioxide.
Most of them prepared with the best available seasonal. And the added bonus is a great taste. Once you try the sattu sharbat recipe it will surely become one of your favourite summer coolers.
More Indian Drink Recipes
- Aam Panna
- Mango Lassi
- Badam Milk
- Kiwi Ka Panna
- Jamun Lemondae
- Kesar Pista Thandai
- Masala Chaas – 3 Flavors
Ingredients
- ▢ 4 tablespoon sattu (roasted brown chana flour) sattu flour
- ▢ ¼ Cup fresh mint leaves
- ▢ 4 sprigs fresh coriander leaves
- ▢ 1 green chilli chopped (mildly spicy)
- ▢ 1 teaspoon chopped ginger
- ▢ 2 teaspoon cumin seeds
- ▢ ½ teaspoon granulated white sugar
- ▢ 1 teaspoon black salt/rock salt
- ▢ 4 glasses of chilled water
- ▢ 2 lemon, juiced
- ▢ 5 – 6 ice cubes
Instructions
- Blend fresh mint leaves, coriander leaves, green chilli, ginger, cumin seeds, and granulated white sugar to a coarse paste using 1 – 2 tablespoons of water.
- Now in a jug or a big glass, combine sattu flour, green paste, salt, lemon juice, and water. Whisk to combine nicely. Taste, if required add more seasoning.
- Add ice cubes, and chopped coriander for garnishing.
- Sattu Sharbat is ready to serve.
Recipe Notes:
- Use mildly spicy green chilli and not very hot one.
- Adding sugar is optional. You can replace sugar with jaggery powder also.
- Stir the sattu drink nicely before serving or drinking as the flour settles at the bottom of the jar.
- It is best to make the sattu sharbat in small batches and consumer fresh.
Nutrition
We follow a strict NO SPAM Policy
Sattu Sharbat Recipe
Equipment
- Mixing Bowl
- Blender
Ingredients
- 4 tablespoon sattu (roasted brown chana flour) sattu flour
- ¼ Cup fresh mint leaves
- 4 sprigs fresh coriander leaves
- 1 green chilli chopped (mildly spicy)
- 1 teaspoon chopped ginger
- 2 teaspoon cumin seeds
- ½ teaspoon granulated white sugar
- 1 teaspoon black salt/rock salt
- 4 glasses of chilled water
- 2 lemon, juiced
- 5 - 6 ice cubes
Instructions
- Blend fresh mint leaves, coriander leaves, green chilli, ginger, cumin seeds, and granulated white sugar to a coarse paste using 1 - 2 tablespoons of water.
- Now in a jug or a big glass, combine sattu flour, green paste, salt, lemon juice, and water. Whisk to combine nicely. Taste, if required add more seasoning.
- Add ice cubes, and chopped coriander for garnishing.
- Sattu Sharbat is ready to serve.
Video
Notes
- Use mildly spicy green chilli and not very hot one.
- Adding sugar is optional. You can replace sugar with jaggery powder also.
- Stir the sattu drink nicely before serving or drinking as the flour settles at the bottom of the jar.
- It is best to make the sattu sharbat in small batches and consumer fresh.
Nutrition
This Mediterranean Couscous Salad is – fresh, vibrant, and vegan. Bursting with colours, textures, and flavours, here is a wholesome salad recipe.
- What is Couscous?
- Ingredients Required For Salad
- How To Make Couscous Salad
- My Tried and True Tips
- More Salad Recipes
- Vegan Couscous Salad Recipe
What is Couscous?
Couscous is a type of pasta made from crushed durum wheat semolina. It’s popular in many cuisines, particularly in North African countries like Morocco, Algeria, Tunisia, and Libya. It is not a grain or millet.
- vegan
- plant based
- contains gluten
Couscous is used as a base for stews, meat dishes, salads, soups, or vegetable casseroles. It’s a versatile and nutritious ingredient that you can use in a million creative ways.
With colourful array of vegetables, fragrant herbs, and zesty lemon dressing, this vegan couscous salad is sure to brighten up any mealtime.
This salad is:
- vegan
- easy to customize
- meal prep friendly
- perfect for lunchbox or office meals
Ingredients Required For Salad
- Couscous is the key ingredient of this salad recipe. Substitute it with bulgur wheat, broken wheat, or millets.
- Apart from onion, tomato, cucumber, you can add bell peppers, corn, or avocado.
- Kalamata Olives, Capers, and pickled vegetables add lot of flavour to the salad.
- Fresh Herbs like mint, parsley, cilantro or basil add breath of freshness.
- For making dressing , you need extra virgin olive oil, lemon juice, garlic, za’tar spice mix, salt, and pepper. You can add brine liquid from the preserved olives or capers to the dressing. It is salty, sour, and has a delicious kick to it.
How To Make Couscous Salad
Prepare the Couscous:
- In a medium saucepan, bring the vegetable broth or water to a boil.
- Pour hot water over the couscous in a bowl.
- Cover the bowl with a lid and let it sit for about 5 minutes, allowing the couscous to absorb the liquid.
- After 5 minutes, fluff the couscous with a fork to separate the grains . Let it cool to room temperature.
Prepare the Dressing:
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced or crushed garlic, za’tar, salt, and pepper until well combined. Set aside.
- To the cooled couscous, add the halved cherry tomatoes, diced cucumber, diced bell pepper, halved Kalamata olives, finely chopped red onion, chopped parsley, and chopped mint leaves.
- Drizzle the prepared dressing over the couscous salad.
- Toss the salad gently to coat all the ingredients with the dressing.
Chill and Serve:
- Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavours to come together.
- Once chilled, give the salad a final toss and adjust seasoning if necessary.
- Garnish with additional fresh herbs or a drizzle of olive oil if desired.
Whether enjoyed as a side dish or a light main course, this vegan salad is a testament to the fresh flavours and wholesome ingredients that define Mediterranean cuisine.
My Tried and True Tips
- Customize To Your Taste: You can add ingredients like diced avocado, roasted red peppers, corn, capers or artichoke hearts, chopped nut for additional flavour and texture.
- Fresh Herbs: The combination of fresh parsley and mint adds brightness and freshness to the salad. If you don’t have fresh herbs on hand, you can use dried herbs, but reduce the quantity by half.
- Make it Ahead: This salad can be prepared a few hours in advance and stored in the refrigerator. It is a perfect meal prep friendly recipe. Just be sure to give it a good toss before serving to redistribute the dressing.
- Serve with Protein: For a complete meal, serve this Mediterranean Couscous Salad alongside grilled chicken, shrimp, paneer tikka , or falafel .
- If desired, sprinkle crumbled feta cheese or goat cheese over the salad for an extra burst of flavour and creaminess.
More Salad Recipes
- Lentil Salad
- Fattoush Salad
- Chickpea Salad
- Herb Potato Salad
- Greek Orzo Pasta Salad
- Summer Tomato Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 1 cup couscous
- ▢ 1 Cup water
- ▢ 1 small size red onion, finely chopped
- ▢ 1 large size tomato, finely chopped
- ▢ 1 english cucumber, finely chopped
- ▢ ¼ Cup chopped mint leaves
- ▢ ¼ Cup fine chopped parsley
- ▢ ¼ Cup chopped olives
Ingredients for Salad Dressing
- ▢ ¼ Cup extra virgin olive oil
- ▢ 1 large size lemon, juiced
- ▢ 2 garlic cloves, minced or crushed
- ▢ 1 teaspoon za’tar spice mix
- ▢ ½ teaspoon salt or to taste
- ▢ ½ teaspoon crushed black pepper or to taste
Instructions
- Transfer uncooked couscous in a large bowl.
- In a medium saucepan, bring the vegetable broth or water to a boil. Pour hot water over the couscous in a bowl.
- Cover the bowl with a lid and let it sit for about 5 minutes, allowing the couscous to absorb the liquid.
- After 5 minutes, fluff the couscous with a fork to separate the grains . Let it cool to room temperature. Couscous is ready to use.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced or crushed garlic, za’tar, salt, and pepper until well combined. Taste, if required add more seasoning. Set aside.
- To the cooled couscous, add the halved cherry tomatoes, diced cucumber, diced bell pepper, halved Kalamata olives, finely chopped red onion, chopped parsley, and chopped mint leaves.
- Drizzle the prepared dressing over the couscous salad. Toss the salad gently to coat all the ingredients with the dressing.
- Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavours to come together.
- Once chilled, give the salad a final toss and adjust seasoning if necessary.
- Vegan Couscous Salad is ready to serve.
Recipe Notes:
- To prepare couscous, you typically add hot water or broth to the couscous, cover them, and let them steam for a few minutes until they’re tender. This method helps rehydrate and cook the grains quickly. Once cooked, couscous becomes light, fluffy, and slightly chewy in texture.
- You can add brine liquid from the preserved olives or capers to the dressing. It is salty, sour, and has a delicious kick to it.
- This salad tastes best after a few hours when couscous absorbs all the flavour of the dressing. Hence, it is best to make it a few hours before serving.
Nutrition
We follow a strict NO SPAM Policy
