What is the texture of the 'sattu' filling for 'Litti' supposed to be like?

Question

What is the texture of the 'sattu' filling for 'Litti' supposed to be? Learn how to prepare the roasted gram flour stuffing correctly.

Answer 1

The sattu filling for Litti should be dry, crumbly, and slightly coarse, not pasty or wet. It should hold its shape when pressed but easily break apart.

Detailed Explanation:

The ideal texture of the sattu filling is crucial for the overall taste and experience of Litti. Here's a breakdown of why it needs to be dry and crumbly:

1. Dryness: The sattu itself is a dry flour made from roasted gram. The filling should maintain this dryness to prevent the Litti from becoming soggy during baking or roasting. Moisture can lead to a gummy texture, which is undesirable.

2. Crumbly: The filling should easily break apart when you bite into the Litti. This crumbly texture contrasts nicely with the slightly firm exterior of the Litti, creating a pleasant mouthfeel.

3. Slightly Coarse: The sattu flour itself has a slightly coarse texture. This should be retained in the filling. Over-mixing or adding too much liquid can make the filling pasty, which is not the desired outcome.

4. Holding Shape: While crumbly, the filling should still hold its shape when pressed together. This is achieved by adding just enough mustard oil or other binding agents to allow it to be formed into balls for stuffing the Litti.

Pro Tip:

When mixing the sattu filling, add the mustard oil (or other liquid) gradually, mixing well after each addition. This prevents you from accidentally adding too much liquid and ending up with a pasty filling. You're aiming for a texture that resembles damp sand.