Sattu Savory First Sip

Roasted chickpea flour gives this drink a nutty, toasted flavor and a lightly cloudy texture. Lime makes it tangy, while cumin takes it firmly into savory territory. It is a very different proposition from sweet breakfast juice, especially alongside toast or eggs. Whisk the flour into a paste first to avoid little dry lumps, and stir again as you drink because some settling is normal. Ready-to-eat roasted sattu is essential; ordinary raw chickpea flour isn't interchangeable.

Ingredients

• 2 tbsp Sattu (ready-to-eat roasted chickpea flour)
• 8 oz Cold water
• 1/4 oz Lime juice
• 1/8 tsp Ground roasted cumin
• 0 tsp Fine salt (optional)

Make it

1. Whisk the sattu with 2 tablespoons of the measured water to make a smooth paste.
2. Gradually whisk in the remaining water, lime juice, cumin and optional salt.
3. Serve cold and stir again if the flour settles. Use ready-to-eat roasted sattu, not raw chickpea flour.

Benefits

Roasted chickpea flour · a useful mineral

Roasted chickpea flour supplies some magnesium for releasing energy from food; pairing it with lime and cumin adds another layer to the flavor.

Let cumin bring the interest

The roasted chickpea flour and lime carries a toasted, savory edge from cumin; use the listed amounts to enjoy the balance between those flavors, then adjust to your taste.