Exemplary embodiments of the present disclosure are directed towards sattu flour based ready-to-consume dry food compositions and methods thereof. The ready-to-consume soup and drink compositions are easy to prepare and substantially dispersible in water or milk having a predetermined temperature. The compositions with enhanced palatability comprise of sattu flour and a multitude of suitable additives. The additives comprise of food based adjuncts, coloring agents, sweetening agents, flavouring agents, thickening agents, preservatives, acidulants, flavour enhancing agents, stabilising agents and emulsifying agents. The sattu flour is obtained from a mixture of about 60% roasted wheat, about 35% Bengal gram and about 5% dry peas. Fig. 2
