Ingredients
- 1/2 cup sattu flour (roasted black chickpea flour)
- 1 cup cold water
- 2–4 tbsp jaggery powder (adjust to taste)
- 1 tsp lemon juice
- 1 tsp fennel seeds (saunf)
Garnish
- Fresh mint leaves
- Basil seeds (sabja), soaked in water 5 minutes
Instructions
Make
- If you don't have sattu flour: dry-grind roasted black chickpeas (kala chana) to a fine powder and sieve.
- Add sattu flour, jaggery, lemon juice, fennel seeds, and cold water to a glass. Mix well until jaggery dissolves.
- Optionally strain through a fine sieve for a smoother texture.
- Add ice cubes, garnish with mint and soaked basil seeds. Serve cold.
Storage
- Best drunk immediately. Sattu settles quickly — stir before drinking if it sits.
Variations
- Savoury — skip jaggery; add a pinch of salt, black salt (kala namak), roasted cumin powder, and green chilli. A completely different and very traditional version.
- Thicker — reduce water to 3/4 cup for a porridge-like consistency, eaten with a spoon.
Added Aug 27, 2026 · Updated Aug 27, 2026