Sattu Ki Kadhi
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Sattu Ki Kadhi is a rustic, cooling summer staple from the heart of Bihar and Uttar Pradesh. Unlike traditional besan kadhi, this version uses roasted gram flour (sattu) which gives it a unique earthy depth and makes it incredibly easy to digest. The base is a simple mixture of sattu and sour curd, tempered with mustard seeds, dry red chilies, and a generous pinch of asafoetida. It has a smooth, flowing consistency that feels light on the stomach even on the hottest days. Serve it piping hot with plain steamed rice and a side of roasted papad for a comforting village-style meal.
Ingredients
Cooking Instructions
Tips & Secrets
- Using slightly sour curd is the secret to getting that authentic professional-grade tang in the kadhi.
- Constant stirring during the first boil is mandatory specifically to prevent the curd from separating.
- You can add fried pakoras or steamed veggie chunks to this base for extra texture and nutrition.
Nutritional Information(Per 200ml)
180 kcal
9g
7g
22g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.