Rice & Flours

Sattu is a traditional and nutritious food product that originates from the Indian subcontinent. It is made by dry roasting grains or grams (usually barley, Bengal gram, or chickpea) and then grinding them into a fine powder. This powder can be used to make a variety of dishes and beverages.

Here are some common uses of sattu:

1. Sattu Drink: Sattu is often mixed with water, salt, and sometimes spices to make a refreshing and nutritious drink. It is especially popular in the northern regions of India during the summer months as it is believed to have a cooling effect on the body.

2. Sattu Paratha: Sattu can be used as a filling for stuffed flatbreads called parathas. The sattu is mixed with spices, herbs, and sometimes chopped onions and then stuffed inside the dough before being rolled out and cooked.

3. Sattu Ladoo: Sattu is sometimes combined with jaggery or sugar, ghee (clarified butter), and nuts to make sweet ladoos (round sweet balls). These are often consumed as a nutritious snack.

4. Sattu Porridge: Sattu can be used to make a nutritious porridge by mixing it with milk or water and sweetening it with sugar or jaggery.

5. Sattu as a Flour Substitute: Sattu can also be used as a substitute for regular flour in some recipes, adding a nutty flavor and nutritional boost to dishes like pancakes, chapatis, and cookies.

Sattu is valued for its high protein content, fiber, and other nutrients, making it a healthy addition to the diet. It is particularly popular in the states of Bihar, Jharkhand, and Uttar Pradesh in India.

Multigrain atta, also known as multigrain flour, is a type of flour that is made by combining and grinding different grains together. The term "atta" is commonly used in South Asian countries, particularly in India, to refer to whole wheat flour. Multigrain atta, as the name suggests, includes a variety of grains, seeds, and sometimes legumes in addition to wheat.

The exact composition of multigrain atta can vary, but it often includes a mix of grains such as wheat, barley, millet, oats, and other grains. Some variations may also incorporate seeds like flaxseeds, sunflower seeds, sesame seeds, and legumes like lentils or chickpeas. The idea behind multigrain atta is to provide a combination of nutrients from different grains, offering a more diverse range of vitamins, minerals, fiber, and other beneficial compounds.

Here are some potential benefits of using multigrain atta:

1. Nutrient Diversity: Different grains contribute different nutrients to the flour, providing a more diverse nutritional profile.

2. Fiber Content: The inclusion of various grains often results in higher fiber content, which is beneficial for digestive health.

3. Rich in Micronutrients: Each grain has its unique set of vitamins and minerals, and combining them can enhance the overall micronutrient content of the flour.

4. Potential Health Benefits: Some studies suggest that consuming a variety of whole grains may be associated with lower risks of certain chronic diseases, such as heart disease and type 2 diabetes.

When using multigrain atta, you can use it in a manner similar to regular whole wheat flour for making chapatis (flatbreads), rotis, parathas, or other traditional dishes. Some people also use multigrain atta in baking to make bread, pancakes, or other baked goods.

It's essential to note that while multigrain atta can offer nutritional benefits, it's crucial to maintain a balanced and varied diet. Additionally, if you have specific dietary requirements or health conditions, it's advisable to consult with a nutritionist or healthcare professional before making significant changes to your diet.