Sattu Powder with ChickPeas
Banana Pancake is a sweet, fluffy breakfast or snack item that has become quite popular in Nepal, especially in tourist areas and urban cafés. While not a traditional Nepali dish, it has been widely embraced in places like Kathmandu, Pokhara, and Lumbini, where it’s often featured on “traveler’s menus” or in mountain teahouses along trekking routes.
30min
Easy
Not spicy
Ingredients
For how many kilos?
Ingredient 1
Ingredient 2
Directions
If you wish to soak the chickpeas, start with step 1, otherwise go directly to step 4.
Soak the chickpeas overnight.
Rinse the chickpeas thoroughly. Repeat this process 3 to 4 times.
Leave them to dry in the sun for half a day.
Heat a pan over medium heat and roast them for 1 minute.
Remove the peels.
Roast the cumin seeds in a pan.
Allow the chickpeas and the cumin seeds to cool completely.
Grind the cumin seeds and the chickpeas into a fine powder..
Sift the powder through a sieve. This sifting process separates the coarse satu particles from the finer particles.
Place in an airtight jar.
Use your sattu to make pancakes, porridge, cookies, cold drinks, ladoo.
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