Product description
THE NUTRITIONAL CASE FOR SATTU
Sattu is made from whole roasted Bengal gram (Cicer arietinum var. desi) — the traditional black chana, not the larger kabuli chana. Roasting over sand or heat enhances the flavour (nutty, slightly bitter) and reduces phytic acid content compared to raw chickpea .
Protein (20g per 100g):
A complete amino acid profile from a single whole food. No protein powders needed. The protein is more bioavailable than raw chickpea because roasting has already partially denatures anti-nutritional factors.
Glycaemic Index (30–35):
One of the lowest GI scores of any food — lower than most grains, fruits, and processed foods. The combination of high protein (20g) + high fibre (18g) + complex resistant starch produces one of the slowest glucose-releasing preparations available. Sattu sharbat (the traditional drink) is used in Bihar to manage heat, energy crashes, and hunger during summer fasting periods.
Fibre (18g per 100g):
Higher fibre than most whole grains. Combination of soluble (gut microbiome, cholesterol) and insoluble (bowel motility, bulk) fibre.
Iron (5mg per 100g = 28% DV):
Meaningful plant-based iron source for vegetarian and vegan UAE households.
HOW TO USE:
- Sattu cooler (savoury): mix 2 tbsp in 250ml cold water with lemon, black salt and roasted cumin — the classic high-protein summer drink, perfect for the UAE heat
- Sattu shake (sweet): 2 tbsp in cold water or milk with a little jaggery or date syrup
- Levantine-style dip: whisk with olive oil, lemon, cumin and a pinch of salt for a roasted-gram spread to scoop with bread
- Stuffing: mix with onion, green chilli, ginger and coriander as a paratha filling
- Energy balls / laddoos: bind with ghee, jaggery and cardamom
- Protein shakes: 2 tbsp in any milk or nut milk adds ~10g plant protein
- Porridge: cook with water or milk for a high-protein breakfast
STORAGE
Cool, dry, airtight container. 9 months sealed.
INGREDIENTS
100% Roasted whole chana sattu (Bengal gram / Cicer arietinum). Single ingredient.
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Sign UpBoth are made from chana (chickpea family), but differently. Besan is raw ground kabuli chana (large white chickpea). Sattu is roasted whole Bengal gram (small black desi chana). Roasting makes sattu more digestible, more flavourful (nuttier), and lower in anti-nutrients. Sattu is traditionally consumed as a drink; besan is primarily used in cooking. Sattu has lower GI and higher fibre than besan.Both are made from chana (chickpea family), but differently. Besan is raw ground kabuli chana (large white chickpea). Sattu is roasted whole Bengal gram (small black desi chana). Roasting makes sattu more digestible, more flavourful (nuttier), and lower in anti-nutrients. Sattu is traditionally consumed as a drink; besan is primarily used in cooking. Sattu has lower GI and higher fibre than besan.
Three reasons: (1) High protein (20g/100g) slows gastric emptying and blunts glucose response. (2) High resistant starch content in roasted chana — resistant starch passes through the small intestine undigested and is fermented in the colon as prebiotic fibre. (3) High soluble fibre (18g/100g) forms gel that physically slows glucose absorption. The combined effect produces one of the lowest GI scores of any protein/flour food available.Three reasons: (1) High protein (20g/100g) slows gastric emptying and blunts glucose response. (2) High resistant starch content in roasted chana — resistant starch passes through the small intestine undigested and is fermented in the colon as prebiotic fibre. (3) High soluble fibre (18g/100g) forms gel that physically slows glucose absorption. The combined effect produces one of the lowest GI scores of any protein/flour food available.
Mix 2 heaped tbsp (30g) sattu in 250ml cold water with: juice of ½ lemon, ¼ tsp roasted cumin powder, ½ tsp black salt (kala namak), and 1 tsp jaggery or honey. Stir vigorously until fully dissolved and slightly frothy. Drink cold. This is the traditional summer energy and cooling drink of Bihar — perfect for UAE's summer heat. Also works with A2 buttermilk instead of water.Mix 2 heaped tbsp (30g) sattu in 250ml cold water with: juice of ½ lemon, ¼ tsp roasted cumin powder, ½ tsp black salt (kala namak), and 1 tsp jaggery or honey. Stir vigorously until fully dissolved and slightly frothy. Drink cold. This is the traditional summer energy and cooling drink of Bihar — perfect for UAE's summer heat. Also works with A2 buttermilk instead of water.