Black gram sattu drink keeps settling into grit at the bottom

When I mix black gram sattu into cold water it looks fine for a minute and then separates into a gritty layer at the bottom of the glass. Whisking harder only delays it. I am using roughly two spoons to a glass, with salt, lemon and a little roasted cumin. A friend says making a thick paste first with a small amount of water and then thinning it fixes this completely. Has that worked for you, and does the water temperature change anything?

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