Purvanchal Sattu Sharbat Roasted Gram Cool Drink

Method

1. 1

   Measure the sattu: Take 4 tbsp of roasted gram flour (sattu). Sattu is made from roasted chana dal — it has a nutty, slightly bitter flavour distinct from raw besan.

2. 2

   Mix with a small amount of water first: Add 4 tbsp of cold water to the sattu in a bowl. Mix vigorously until a completely smooth, lump-free paste forms. Working with a small amount of water first prevents lumps from forming.

3. 3

   Add remaining cold water: Add the remaining cold water gradually, stirring constantly, until completely combined.

4. 4

   Add lemon juice: Add fresh lemon juice. Stir.

5. 5

   Add black salt and regular salt: Add black salt and a pinch of regular salt. Stir. The black salt is essential — it gives the characteristic sulphurous, complex flavour of sattu sharbat.

6. 6

   Add roasted cumin powder: Add roasted cumin powder. Stir.

7. 7

   Add optional savoury additions: For the savoury version (eaten as a meal), add grated raw onion and minced green chilli. For the plain version (drunk as a beverage), omit these.

8. 8

   Taste and adjust: Taste the sattu sharbat. It should be: sour (from lemon), salty (from black salt), nutty (from the sattu), earthy (from cumin). Add more lemon or black salt to taste.

9. 9

   Add ice: Add ice cubes. Stir.

10. 10

    Serve immediately: Sattu sharbat settles quickly — stir just before drinking.

11. 11

    Note: Sattu Sharbat is the summer drink and meal-in-a-glass of Purvanchal (eastern UP) and Bihar — consumed extensively from April to June when temperatures in this region can exceed 45°C. The sattu provides protein and fibre, the lemon provides vitamin C, and the black salt helps replace electrolytes lost through sweating. In the rural communities of Ghazipur, Azamgarh and Ballia districts, sattu sharbat is drunk at the start of the working day and again at midday as a complete meal replacement during the hottest months.