Saat Dish – Ayurvedic Method, Quality, Benefits

Article by Dr MS Krishnamurthy MD (Ayu), PhD.

Introduction

Saat a well appreciated and most sold Indian sweet preparation has classical reference in Bhavaprakasha nighantu. Mantaka is the Sanskrit term in texts of Ayurvedic science. This is known by the names like Manthari, Mathari, Mantharani etc in various parts of the country.

Classical reference

Classical reference: Bhavaprakasha nighantu/Kritanna varga/107 – 108.

Mantaka

What is Mantaka – Mantharika as per classical version?
Fine powder of wheat (wheat flour; in its absence Maida can be used – how ever difference in its quality is to be understood) is taken and a dough is made by adding water and ghee. It is made into round bolus and pressed a little (like Vada). This is cooked /fried along with ghee (now-a-days suitable oils can be used).

In another end, sugar syrup is prepared (Sita paka) for which fine powder of cardamom, clove, camphor, pepper etc adjuvants are added and mixed well.

To this syrup already fried bolus is added and kept on immersion for few minutes (say 15 – 20 minutes).
This is taken out of the syrup and on proper drying this is served.

Qualities, Actions

Qualities:
Madhura (sweet), Guru (heavy), snigdha (unctuous)

Action: Brimhana (nutritive), Vrishya (aphrodisiac), Balya (energizer), Ruchya (Appetizer), Pitta vatahara

Application

This is well recommended among the people who have good digestive fire and those who want to gain weight. As it is nutritive this is indicated in Vatic disorders.
Click to consult Dr MS Krishnamurthy MD(Ayu), PhD. 

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