Sattu Drink (Savory)

The savory version of the sattu drink — sharp, cooling, and earthy. Black salt (kala namak) is what makes it taste right; the sulfurous, eggy note is intentional and traditional. Cooling in the Ayurvedic sense — commonly drunk in Bihar and UP through the summer as a morning drink or midday coolant. Nothing like the sweet version.

Ingredients

• 3 tbsp sattu flour (roasted black chickpea flour)
• 1 cup cold water
• ¼ tsp black salt (kala namak), adjust to taste
• ¼ tsp roasted cumin powder
• 1 tsp lemon juice
• 1 green chilli, finely chopped (optional — adds heat)
• 1 tsp finely chopped onion (optional)
• 1 tsp finely chopped fresh coriander

Garnish

• Lemon wedge
• Pinch of chaat masala

Instructions

Make

1. Add sattu flour to a glass. Add a small amount of water and mix into a smooth paste first — this prevents lumps when you add the rest of the water.
2. Add remaining cold water and stir well until fully combined.
3. Add black salt, roasted cumin powder, and lemon juice. Stir.
4. Add green chilli, onion, and coriander if using. Stir again.
5. Taste and adjust — more lemon for sharpness, more black salt for depth, more cumin for warmth.
6. Add ice, squeeze the lemon wedge over the top, dust with chaat masala. Serve immediately.

Storage

• Drink immediately — sattu settles fast. Stir before each sip if it sits.
• Pre-mix the dry spices (black salt, cumin, chaat masala) and keep as a sachet for quick assembly.

Variations

• Sweet version: See Sattu — replace all the savory elements with jaggery, fennel seeds, and mint.
• Ginger version: Add ½ tsp freshly grated ginger for extra heat and digestive boost.
• Thicker: Reduce water to ½ cup for a sippable paste — more filling, traditional breakfast consistency.

Notes

• Kala namak is non-negotiable for the authentic flavor. Regular salt produces a flat, one-dimensional drink.
• The onion and chilli are optional but traditional in Bihar-style sattu — they add crunch and freshness.
• Sattu flour from black chickpeas (kala chana) has more flavor than versions made from regular chickpeas. Worth seeking out at Indian grocery stores.