Recipe for making sathu mavu kanji

Hi all,

This is the recipe for making Kanji mavu (we can call it porridge in English)

1. Wheat (not the flour )- 2 glass
2. roasted chana dal - 0.5 glass
3. Peanuts - 0.5 glass
4. green mung - 0.5 glass
5. sabudana - 0.5 glass
6. Red rice - 0.5 glass
7. Barley - 0.5 glass
8. Corn - 0.5 glass
9. Juwar - 0.5 glass
10. Bajra - 0.5 glass
11. Red millet (Kezhvargu in Tamil) - half a kg (Can use Ragi flour instead)
12. Cardamom - 10-15
13 .Badam (Almonds) - a handful
14. Cashews - a handful

Dry fry ingredients separately till brown roast (except cardamom and ragi flour). Ragi flour must not be fried

If living in India, you can give this powdered in Mill.

For us outside India:
Once cooled, first grind coarsely in big jar. Then grind finelt in small jar.
Store in air tight container.

Grind cardamom separately and Add cardamom when using

 

Here is how to make the kanji itself:
I use the same vessel everyday so I know the quantity.
1 cup water
2 heapfull tablespoons of the kanji mavu
mix it thoroughly - the water should not be hot before mixing it. Mixing in cold water does not form lumps
Mine is an electric cooker. I keep the heat setting at 2 (1 is the least)
Then me start my jog. In the break time, stir it.
Then add 1 cup milk.
I add vellam (jaggery) instead of sugar (Jaggery I generally grate and keep it once we buy it)

 

A small suggestion for making the mavu for those of us working women:

Buy all the ingredients over the weekend. Plan to dry roast over a period of one week.
Keep it in low heat and do the cooking side by side.
Occassionally stir it.

This way, the whole process will not seem daunting

 

Thank you for the FB chotumeetu.

Even if one or two ingredients are not available, dont worry.
the sathu mavu kanji is nutritious anyways..So, whatever we get, lets use that

 

Thank you Soniya Jaraika for the feedback

 

Hi Latha,

Sometimes we dont get
Red millet (Kezhvargu in Tamil) - half a kg (Can use Ragi flour instead)

I use Ragi Vita which is available

For fine grinding: It is tedious, but it is worth it.
Monday to friday I generally keep the dry fry ready in an airtight container
on Saturday morning, do it in batches, keep the music on. close the bedroom door (to not wake up DH and DS)

To avoid overheating, I give a break of every 15 minutes for 10 minutes.
I do other cleaning done in the meantime.

But once the mavu is done, it goes for 4-5 months, so worth doing it.

If you get readymade kanji mavu over there, you can start with that (see if you all like the taste)