Sattu pindi, a traditional dry roasted powder made of lentils, grains or rice mixed with sugar. This is a traditional divine offering made for the Goddess GOWRI DEVI during Bathukamma celebrations in Telangana. This offering is shared with other sumangali’s who’re playing Bathukamma. It is basically a dry powder like ingredient that is high in nutrients and is often called the powerhouse of energy. The most commonly made variation is with Moong dal or wheat flour.
In Telangana, this dish is generally made by dry roasting the base ingredient and then later mixed with sugar and jaggery with a hint of cardamom. Later couple tablespoons of ghee is rubbed into the flour, so that it makes it easier to eat. We make this powdery dessert with peanuts, sesame seeds, wheat flour, dried maize kernels, Whole moong, Urad dal, Dried coconut, Raw rice etc.,
In many Northern states of India have a prominent use of SATTU in their daily cooking. Especially in Bihar, Jharkhand, Uttar Pradesh they use this in their daily foods. This SATTU is also popularly known in many areas as poor man’s protein, as the lentils used in this recipe are rich in protein.In Bihar, Sattu is used for making various traditional dishes such as Litti Chokha, Paratha, Chilla, Laddu, sharbat etc., But what makes Telangana variety differ from Northern style SATTU is that we make sweetened variation, and also we have more variations of it, whereas the SATTU in Northern states is made of only Gram dal. We modify the base ingredient according to our preference and availability and they are dry roasted and grounded and mixed with sugar/jaggery.
Biyyam sattu pindi
Pesarla sattu pindi
Godhuma sattu pindi
Nuvvula sattu pindi
Kobbari sattu pindi
Makka sattu pindi
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