Sattu

Satui or Sattu (Bhojpuri: सतुई; Hindi: सत्तू ; Nepali : सातु) is a type of flour, mainly used in Nepal, India, Tibet and Pakistan.

The process of preparing sattu is ancient[5] and it is popular over a wide area of Nepal, Northern and Eastern India, particularly Bihar and its neighbouring states Uttar Pradesh, Jharkhand and East Bengal (now Bangladesh).

Satui is also used in the South Indian state of Telangana as prasadam or Nivedyam offered to Batukamma during Navarathri.

In Bihar, it is commonly served cold as a savoury drink during intense heat waves in summer or as a porridge or soft dough.

Though there are many different ways to prepare chhatua, it is generally mixed with ripe bananas, cottage cheese (chenna), yogurt or milk.

In Odisha, Satui or Chatua is made by dry-roasting cashew, almond, millet, barley and chickpea and grinding to a fine flour.

The traditional way of preparing sattu involves the use of an iron vessel in which the grains or grams are roasted in sand.