Sattu Chaas Recipe
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Make this no-cook, cooling Bihar-style sattu chaas in under 10 minutes using my easy recipe.
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There is a reason my mom never let peak summer pass without a jug of sattu chaas sitting in the fridge. One sip, and the heat outside stops mattering. It is tangy, a little nutty, and faintly spiced with roasted cumin. Everything you already love about a cold glass of masala chaas, with roasted gram flour stirred in to make it that much more satisfying.
If you have only ever had sattu as a paratha stuffing or a sharbat, this chaas version deserves a spot in your rotation too. It takes ten minutes, needs no cooking, and turns humble roasted gram flour into a drink that feels like a proper treat, not just a way to beat the heat.
Here is exactly how to make it at home, the way it is made across Bihar and Uttar Pradesh, with a few tips that make the difference between a gritty glass and a smooth one.
What Is Sattu Chaas?
Sattu chaas is a savory Indian buttermilk drink made by whisking roasted gram flour (sattu) into chilled yogurt-based buttermilk, then seasoning it with roasted cumin, black salt, cilantro, mint, and green chili.
It is a specialty of Bihar and eastern Uttar Pradesh, where sattu is a daily staple, and it is traditionally served ice-cold as a mid-morning or afternoon cooler during the hot months.
Think of it as masala chaas’s heartier cousin. The buttermilk still brings all the tang and cooling effect you know and love, and the sattu adds body, nuttiness, and staying power.
What is sattu, exactly?
Sattu is roasted Bengal gram (chana) ground into a fine, nutty-tasting flour. The roasting step is what sets it apart from raw besan (gram flour). It makes the flour easier to digest, extends its shelf life, and gives it a toasty flavor that needs very little seasoning to taste good. You will find sattu used across North and East India in drinks, parathas, and even desserts.
You can buy sattu at any Indian grocery store, usually labeled “chana sattu” or “roasted gram flour.” Barley sattu (jau sattu) also exists, but chana sattu is the one traditionally used for chaas.
Ingredients
- Yogurt (curd): It makes the base for buttermilk. Pick thick, fresh, slightly sour yogurt; it gives the chaas the right amount of tang without tasting flat.
- Sattu (roasted gram flour): The star ingredient. It adds body, a nutty flavor, and protein, turning this from a simple cooler into a filling drink. Sieve it first if it looks lumpy.
- Roasted cumin powder: Adds warmth and a smoky, toasty note that pairs naturally with buttermilk. Freshly roasted and crushed cumin tastes noticeably better than store-bought powder.
- Black salt (kala namak): The classic seasoning for any chaas. It has a distinct, slightly sulfurous flavor that regular salt cannot replicate, and it is what gives sattu chaas its familiar taste.
- Salt: Added alongside the black salt, to taste, to round out the seasoning.
- Green chili: Optional, but a small amount adds a gentle heat that balances the yogurt’s tang. Leave it out for a milder, kid-friendly version.
- Mint leaves: Add freshness and enhance the drink’s signature cooling effect.
- Coriander leaves: A finishing touch that adds a light herby note and color.
- Hing: Skip for a gluten-free chaas.
- Ginger: Gives a nice punch.
- Onion: They are optional, but I like the crunch they give.
- Ice cubes: For serving. Sattu chaas is meant to be had ice-cold, especially in peak summer.
Exact quantities are in the recipe card below.
How To Make Sattu Chaas
Whisk the yogurt. In a large bowl or jug, whisk ½ cup of plain yogurt with a hand whisk or blender until it turns smooth and lump-free. Doing this first, before adding any water, breaks down the yogurt into an even base. If you dilute it while it is still lumpy, those lumps get harder to smooth out later.
Add the water. Pour in 2 cups of chilled water, whisking continuously, until the mixture reaches a thin, pourable buttermilk consistency.
Mix in the sattu. Add 3 tablespoons of sattu and whisk well, breaking up any lumps, until the flour is fully dissolved and the chaas looks pale and slightly frothy.
If, by any chance, your sattu forms lumps, then pass the mixture through a fine sieve.
Season it. Stir in 1 teaspoon roasted cumin powder, ½ teaspoon black salt, ¼ teaspoon hing, ½ teaspoon grated ginger, and 1 teaspoon finely chopped green chili. Taste and adjust the salt and spice to your liking.
Finish and chill. Stir in 1 tablespoon of chopped onion, 1 tablespoon of chopped mint, and 1 tablespoon of chopped cilantro. Refrigerate for 15–20 minutes so the flavors settle, or serve immediately over ice if you are short on time. The short chilling time lets the spices and herbs infuse into the drink instead of tasting separate from it.
If you don’t like the taste or the cilantro coming into your mouth, strain the chaas through a strainer. But make sure to rest it for 15-20 minutes for the flavor of cilantro and mint to seep in.
Variations
Jaljeera-style sattu chaas: Add a pinch of chaat masala and a squeeze of lemon for a tangier, more jaljeera-like flavor.
Extra-cooling version: Add a few crushed mint leaves and a pinch of roasted fennel powder for an even more cooling effect on very hot days.
Vegan sattu chaas: Replace the dairy yogurt with a thick, unsweetened plant-based yogurt and dilute it the same way.
Serving Suggestions
Sattu chaas is traditionally sipped on its own, but in Bihari households, it often accompanies a plate of litti chokha, where its coolness balances the smoky, roasted flavors of the litti.
It also works well as a light, filling snack on its own between meals, especially in peak summer when a heavy snack feels like too much.
If you are building out a summer drinks rotation at home, this pairs naturally with other cooling options on the blog, such as shikanji for a lighter, spice-forward version, or a chilled glass of thandai when you want something on the sweeter, more festive side.
Storage Suggestions
Sattu chaas is best made fresh and consumed within a few hours, since sattu tends to settle at the bottom the longer it sits.
If you do need to make it ahead, store it in an airtight jug in the refrigerator for up to 4–6 hours. Give it a good whisk or shake before serving, since separation is normal.
Avoid freezing, as it changes the texture of both the yogurt and the sattu.
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Sattu Chaas Recipe
Ingredients
- ½ cup plain yogurt
- 2 cups chilled water
- 3 tablespoons sattu
- 1 teaspoon roasted cumin powder
- ½ teaspoon black salt (or to taste)
- ¼ teaspoon hing (asafetida)
- ½ teaspoon grated ginger
- 1 teaspoon finely chopped green chili
- 1 tablespoon chopped onion (optional)
- 1 tablespoon chopped mint
- 1 tablespoon chopped cilantro (fresh coriander)
Instructions
- Whisk the yogurt. In a large bowl or jug, whisk yogurt with a hand whisk or blender until it turns smooth and lump-free. Doing this first, before adding any water, breaks down the yogurt into an even base. If you dilute it while it is still lumpy, those lumps get harder to smooth out later.
- Add the water. Pour in chilled water, whisking continuously, until the mixture reaches a thin, pourable buttermilk consistency.
- Mix in the sattu. Add sattu and whisk well, breaking up any lumps, until the flour is fully dissolved and the chaas looks pale and slightly frothy.
- Season it. Stir in roasted cumin powder, black salt, hing, 1ginger, and green chili. Taste and adjust the salt and spice to your liking.
- Finish and chill. Stir in onion, mint, and cilantro. Refrigerate for 15–20 minutes so the flavors settle, or serve immediately over ice if you are short on time. The short chilling time lets the spices and herbs infuse into the drink instead of tasting separate from it.
