Sattu ka Litti

To make Sattu ka Litti, start by mixing roasted gram flour (sattu) with ghee, carom seeds, cumin seeds, red chili powder, and salt in a bowl. Gradually add water to knead the mixture into a smooth dough. Let the dough rest for 15 minutes, then divide it into equal portions and shape them into balls. Flatten each ball slightly and create a small indentation in the center. Cook the littis in an appam pan on low heat, turning occasionally until they are golden brown and fully cooked.

Yes, Sattu ka Litti is suitable for gluten-free diets as it is made primarily with roasted gram flour (sattu), which does not contain gluten. This makes it a great option for those with gluten sensitivities or celiac disease.

If you're looking for a substitute for ghee in Sattu ka Litti, you can use unsalted butter or a plant-based oil like coconut oil or olive oil. These alternatives will still provide moisture and flavor to the dough.

To store leftover Sattu ka Litti, allow them to cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to a month. Reheat in a pan or microwave before serving.

Sattu ka Litti is traditionally served with chokha, which is a mashed vegetable dish made from eggplant, tomatoes, and potatoes. You can also pair it with yogurt or a spicy chutney for added flavor. A side of pickles can enhance the meal as well.