Gram Flour vs Sattu: Expert Insights on Which is More Beneficial

While both gram flour (besan) and sattu are derived from chickpeas and appear similar, they have distinct preparation methods and nutritional profiles that influence their health benefits and consumption.

Sattu is made by dry roasting whole chickpeas (sometimes with skin) and grinding them into a powder. It is light, easily digestible, high in dietary fiber, protein, and essential minerals like calcium, iron, and magnesium. Sattu has a low glycemic index and is known for its cooling properties and versatility, often consumed as a refreshing drink mixed with water or buttermilk, with added spices or lemon. It's excellent for hydration, weight management, and sustaining energy.

Gram flour, on the other hand, is made by grinding raw chickpeas, yielding a finer flour with slightly higher protein content. It is heavier and may be less easily digestible for some people, especially if consumed in large amounts or fried, as in pakoras. Gram flour is nutrient-rich and widely used in savory dishes and sweets. However, excessive oil usage in cooking with gram flour can increase acidity and cause digestive issues like gas.

Experts recommend consuming sattu as a light, hydrating meal or drink without added fats, suited for those with sensitive digestion or looking for a cooling, nutritious option. Gram flour is preferred for cooking and baking, but care should be taken to avoid heavy, oily preparations. Both flours offer unique health benefits and can be part of a balanced diet depending on individual dietary needs and preferences.