Sattu Drink Recipe - How to Make Namkeen Sattu ka Sharbat

Sattu Drink Recipe - How to Make Namkeen Sattu ka Sharbat

The Sattu atta made with harbara Dal is of a fine consistency which makes it suitable for more than just making Indian flat breads and baked goodies.

Sattu Flour also forms the basis for a very special summer drink which is so unique in its flavour profile. It has the refreshing notes from the fresh herbs, raw mango and lemon which is so heavenly when mixed with the creamy , nutty taste of the Sattu atta. This recipe is so simple and yet tastes like it was meant for a special celebration. It can be made sweet or salty but do try the savoury version first.

The taste comes alive when this is churned by hand rather than using a blender.

Namkeen Sattu Drink Recipe 


Sattu atta - 1/2 Cup

Water - 4-5 Cups

Raw mango grated - 3-4 Tbsp (Totapuri or any native mango)

Green chillies finely minced - 1 Tbsp or to taste

Himalayan pink salt - 1 tsp

Kala namak (black salt) - 1/2 tsp 

Lemon - 2

Mint leaves finely chopped - 2 Tbsp

Coriander leaves finely chopped - 2 Tbsp

Roasted jeera (cumin) powder - 1 tsp

Ice cubes (optional)

How to Make Namkeen Sattu ka Sharbat

1) Take a medium sized earthenware pot.

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2) Add in the Sattu atta, grated mango, green chillies, mint, coriander, salt and cumin powder. 

3) Using a wooden pestle, mash the ingredients into the flour using a rotating grounding action. 

4) Add 1/4 Cup of water and continue mashing to a smooth paste.

5) There will be small bits of mango and herbs which add texture to the final taste.

6)After churning into a paste, add 3 Cups of water and mix in gently as the water is added. Add the kala namak. Taste and adjust the salt if necessary.

7) Depending on the consistency, add more water, as much as is required.

8) Once the mixture is well balanced in flavour, add the juice of half a lemon. Taste again and add more if you like it more tangy.

9) Pour the Sattu ka Ghol into a jug and set aside to serve.

10) Add ice cubes to a tumbler and pour the Sattu drink over the ice cubes. Garnish with a few pinches of kala namak and mint leaves.

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