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Sattu
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Sattu or Satui (Hindi: सत्तू ; Bhojpuri: सतुआ/सातु; Nepali: सातु) is a type of flour, mainly used in Nepal, India and Tibet. Satui is made up of dry-roasted and ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Satui is used in vegetarian cuisine as it can be a source of protein.
In the Vinony graph
Within Vinony's link graph, Sattu is referenced by 284 other articles, and connects out to maize, Cicer arietinum and Teej.
It is catalogued under topics including Bihari cuisine, Cuisine of Odisha and Guyanese cuisine.
Its subject is documented across 15 Wikipedia language editions.
~4 min read
Encyclopedic overview
7 sectionsContents
- Etymology
- History
- Uses
- Ingredients
- Geography
- References
- External links
Sattu or Satui (Hindi: सत्तू ; Bhojpuri: सतुआ/सातु; Nepali: सातु) is a type of flour, mainly used in Nepal, India and Tibet. Satui is made up of dry-roasted and ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Satui is used in vegetarian cuisine as it can be a source of protein.
In Bihar and Nepal, satui is usually made from dry-roasted chickpeas or maize. It is also common for people to mix sattu of different pulses together to suit their appetite and taste.
Excerpted from Wikipedia’s “Sattu” article, available under the CC BY-SA 4.0 licence.