Sattu vs. Besan: The Tale of Two Flours
Both Sattu and Besan originate from Bengal gram (chana or chickpeas) but the fundamental difference between them lies in the processing of the grain before it is ground into flour, which completely changes their flavor, digestibility, and usage. Nutritional Profile of Bengal Gram (Raw, per 100g) Nutrient Amount (per 100 g) Energy 364 kcal Protein 20.5 g Carbohydrates 60.0 g Dietary Fiber 13.0 g Total Fat 6.0 g Calcium 157 mg Iron 4.0 mg Magnesium 160 mg Folate (B9) 250 mcg Vitamin B6 0.5 mg The roasting process used for sattu gives it a longer shelf life and a distinct aroma that raw besan lacks. This roasting also neutralizes certain "anti-nutrients" (like phytic acid) found in raw legumes. So, while both come from gram, sattu = roasted flour and besan = raw flour. They’re cousins, not twins. Feature Sattu Besan Source Roasted Bengal gram (sometimes mixed with barley or other...