Tag: Indian flours

Despite being two popular Indian flours, kuttu and sattu are fundamentally different ingredients, each with a unique origin and culinary purpose. Many people wonder, 'are kuttu and sattu the same?', a common misconception stemming from their similar-sounding names.

According to nutritional experts, both Kuttu and Rajgira are gluten-free pseudocereals packed with unique health benefits. However, key differences in their nutritional profile, glycemic index, and culinary uses determine which option is better suited for specific dietary goals and health conditions.

While both are widely used in Indian cuisine and are naturally gluten-free, kuttu is actually buckwheat, a pseudo-cereal from a fruit seed, whereas bajra is pearl millet, a true grass grain. This common misconception arises from their similar roles as nutritious flour alternatives.

While both sattu and besan are derived from chickpeas, they are not the same ingredient and serve different culinary purposes. Knowing how to differentiate sattu and besan is crucial for achieving the correct texture and flavor in traditional Indian dishes, from cooling summer drinks to crispy fritters.