Sattu Making Plant, Capacity: 800 kg/hr

Sattu is used in regional cuisine to varying degrees. In�Bihar,�Uttar Pradesh,�Uttrakhand,�Punjab�and�Delhi, the use of sattu is extensive in various dishes. In Bihar, it is commonly served cold as a savory drink as a porridge or soft dough. Sweet dishes combine sattu with fruit slices, sugar and milk. In savoury dishes, sattu may be flavored with green chili, lemon juice and salt. It is a popular stuffing in�parathas. In Bihar, sattu is prepared with toasted�gram flour�as well as toasted�barley, or a mixture of both. In�Punjab, it is used as a cold drink to mitigate heat and dehydration effects. The traditional way is to mix it with water and shakker (jaggery). Here sattu is a mix of toasted, ground barley, while some variants are also prepared by grinding roasted�grams. Sattu made from ground barley can also be mixed with salt and�turmeric�and rolled into balls. Alternatively,�millet�and�corn�grains are also used