Weight15 min
Sattu Chilla for a Filling Breakfast
Roasted gram flour (sattu) mixed into a batter with onion, coriander and ajwain, cooked as a thin chilla. A filling breakfast, but not a protein shortcut.
Sattu as a cooked breakfast
Sattu is roasted gram flour, a staple in Bihar and eastern Uttar Pradesh that is now popular across India. Mixed with water, onion, coriander and ajwain, it makes a savoury chilla that is filling and easy. It has some protein and fibre, but it is food and not a protein supplement, and it does not by itself decide weight.
Use fresh sattu and keep the oil low. If you have kidney problems, ask your doctor about the amount of sattu and other pulses. Go easy on salt and sugar.
Ingredients
- 3 tablespoons sattu
- 1 small chopped onion, coriander and a pinch of ajwain
- Water, salt and a little oil
How to prepare
- Mix sattu with enough water to make a loose batter, then add onion, coriander, ajwain and salt.
- Cook thin chillas on a hot tawa with very little oil.
How to use
- Eat one or two chillas for breakfast with green chutney.
- Add a vegetable or curd on the side.
Helpful habits
- Rest the batter for five minutes so it thickens slightly.
- Do not make it too thick or it will crack.
Precautions
- Ask a doctor about the amount if you have kidney problems.
- Keep salt and oil in check.
- A breakfast, not a protein supplement or weight-loss treatment.
Frequently asked questions
Is sattu high in protein?
- It has some protein and fibre, but a food, not a supplement.
Can I make it sweet?
- This page is the savoury version. Sweet sattu drinks add sugar.
Is sattu good in winter?
- Yes, as a cooked chilla it is warm and filling.
