Sunday, March 22, 2015

SATHU MAAVU KANJI RECIPE | MULTI GRAIN PORRIDGE RECIPE

kanji maavu
Sathu maaavu kanji is one we used to have everyday during our childhood days. Amma used to make an awesome kanji maavu . Also she makes a semi solid khoozl out of it smeared with ghee ,and me and my sister sitting on the stair case used to lick this with this fingers. Whenever amma returns from office and was in a confusion on what to make for us to satisfy our hunger cravings, this will be the handy one for her. Also ragi puttu is one more which  she used to make for us and we love the most. Will blog that soon.
   This process of making kanji can be done in Microwave too. Use a wide microwave safe bowl for this.


Sathu maavu Kanji

  Preparation Time : 5 mins | Cooking Time : 15 Mins |Makes: 1 kg approx.

     Ragi | Finger millet     1/2 cup
     Potttukadalai | Chutney dal   1/2 cup
     Black channa | kondakadalai    1/2 cup
     Dried corn | makka cholam     1/2 cup
     Whole wheat | Godhumai      1/2 cup
     Kambu  | Pearl Millet         1/2 cup
     Green gram |pacha payaru   1/2 cup
     Peanuts (de skinned)          1/2 cup
     Badam | almonds         7   (optional)
     Cashew nuts                  7 (optional)
     Kasa kasa | poppy seeds   2 tsp 
To make porridge:
     Sathu maavu    2 tsp
     Milk       3/4 cup
     Water      1/2 cup
      Sugar      1 and 1/2 tsp
     
     
multi grain- porridge
Method:
  • In a pan dry roast all the ingredients separately. Dry roast without getting it burnt.
  • Roast till it nicely pops up. 
sathu-maavu poriddge
  • Allow this to cool and grind this in a mill. Grinding bulk at home will not be very smooth. 
  • Once it is powdered , to make the porridge, for one person take 2 tsp of kanji maavu and dissolve it in 1/2 cup of water without any lumps.
multi grain -poriddge
  • Cook this in a low flame till it becomes semi solid consistency. 
sathu-maavu kanji
  • Add milk to this and and keep in a low flame . Add sugar and stir well. When it comes to boiling switch off the flame. Be careful at this stage, it will become burnt easily so soon.
sathu maavu-kanji
  • Sathu maavu kanji is ready to serve. 
sathu maavu kanji
Notes:
  1. Adding badam and cashew nuts are optional in the recipe. If you do not want just skip it.
  2. My mom adds elachi powder and a pinch of edible camphor (pachakarpooram) to this while making . But since i don't like both the flavours i don't add it.
  3. We can make a savoury version of this kanji maavu too. Will post that later.
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10 comments:

  1. great-secret-of-life22/3/15 5:12 PM

    I got this powder made in during my India trip .. I added soya bean, barley, Red rice.. This is very healthy start for the day..Loved ur colorful cup

    ReplyDelete
  2. nandoos kitchen22/3/15 10:25 PM

    healthy and filling...

    ReplyDelete
  3. Naga23/3/15 2:29 PM

    Thanks for sharing the recipe. But can you tell us from where did you grind the powder in mill at Singapore

    ReplyDelete
    Replies
    1. Jeyashris Kitchen24/3/15 2:18 PM

      I am not sure , we have a mill in serangoon road, not sure whether they grind kanji maavu there

      Delete
  4. Kaveri Venkatesh23/3/15 4:56 PM

    Very healthy kanji..its been a long time since I had it

    ReplyDelete
  5. Unknown13/10/16 2:55 PM

    Is it necessary to wash all that ingredients separately in water???


    ReplyDelete
  6. Unknown20/1/17 5:14 PM

    Hi madam I am ur fan pls say one question?pls instant kanji mavu how to make . I say directly using for milk. Ex:instant coffee powder. Thank u

    ReplyDelete
    Replies
    1. Jeyashris Kitchen23/1/17 6:27 AM

      Thank you so much. I haven't tried any instant kanji maavu . Will explore and get back to you

      Delete
  7. Aparna14/9/17 11:23 AM

    Hi, I've been making this for years and een used it as a weaning food instead of cerelac, etc. We all drink this first thing in the morning and my children have grown up on it. I use a lot more Ragi and I soak it overnight and sprout it tied up in a cloth for 24 hours before drying and roasting it. This is only for ragi. The other grains including long-bodied parboiled rice I dry roast without washing, etc. My suggestion is not to add any nuts if you are taking this to a grinding mill, one owner told me that the oil content in the nuts makes it stick to the grinding stone and gets left behind. So I grind the powder in the mill and roast the peanuts, badam, etc at home and add after I sieve the ground flour. You can also add this powder to jaggery syrup and make urundai /sattu maavu balls. Enjoy

    ReplyDelete

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