Volume I · Apr 4

Sattu Sharbat (Salted)

Name: Sattu Sharbat (Salted)
Yield: 4 servings
Ingredients: Roasted gram flour (sattu) — 6 tbsp (≈½ cup) (60 g); Water — 3⅓ cups (800 ml); Lemon juice — 4 tsp (20 ml); Cumin (jeera) — ½ tsp roasted, powdered (2 g); Rock salt (sendha namak) — ½ tsp black/rock salt (3 g); Mint leaves — 10 leaves, crushed (8 g)

AprilEvening · Drink

Serves: 4
Portion: 200 ml
Time: 5 min
Texture: Thin liquid
Season: Spring–summerApril
Dosha: Vata
Pitta
Kapha
Cooling; reduces Pitta

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Roasted gram flour (sattu)	6 tbsp (≈½ cup)	60 g	300 g
Water	3⅓ cups	800 ml	4000 ml
Lemon juice	4 tsp	20 ml	100 ml
Cumin (jeera)	½ tsp roasted, powdered	2 g	10 g
Rock salt (sendha namak)	½ tsp black/rock salt	3 g	15 g
Mint leaves	10 leaves, crushed	8 g	40 g

Method

How to cook it

Step 1: Whisk sattu with 200 ml water to a lump-free paste.
Step 2: Add the remaining water, lemon, roasted cumin, salt and crushed mint.
Step 3: Stir well; serve at room temperature. Stir before each sip — sattu settles.

Nutrition