Sattu is a type of flour, mainly used in India and especially the East Indian state of Bihar, consisting of a mixture of ground pulses and cereals. The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Various varieties of sattu are prepared during Bathukamma in Telangana and distributed by women. It is an important source of protein for vegetarians. Sattu is being recognised as a superfood now by lifestyle and wellness gurus. Sattu is  used in regional cuisine to varying degrees. In Bihar, Uttar Pradesh, Uttrakhand, Punjab and Delhi, the use of sattu is extensive in various dishes. It is commonly served cold as a savoury drink during intense heat waves in summer or as a porridge or soft dough. Sweet dishes combine sattu with fruit slices, sugar and milk. In savoury dishes, sattu may be flavoured with green chili, lemon juice and salt. It is a popular stuffing in parathas.