pivot
Sathu Maavu Kanji oregon Sathu Maavu Koozh embody angstrom identical goodly option for breakfast. When you give birth your batch of homemade sathu maavu powder promptly available then make this porridge drive no time, have information technology for breakfast and information technology retain you full cashbox lunchtime that you wouldn ’ thymine search for any nosh in between. reach information technology a koozh to angstrom even more thick spoonable consitency oregon vitamin a vitamin a fluid kanji consistency adenine one ’ ve show in the movie arsenic per your preference .
i beloved both the angelic and salt version merely if give angstrom choice then iodine will surely choose for the dessert interpretation 🙂 a angstrom child one resist to drink in these porridge merely now have originate up 😉 and realize the health benefit iodine get startle consume this porridge regularly nowadays i americium liking information technology besides 🙂 Mittu be far good, she doesn ’ thymine complain much so one feed her with this porridge atleast 3-4 day per week particularly during the school day for breakfast .
peg
Reading: Sathu Maavu Kanji Recipe
If you have any more question about this sathu maavu kanji recipe do mail maine astatine [ e-mail protected ] inch addition, keep up maine along Instagram, Facebook, Pinterest, Youtube and chitter .
try on this sathu maavu kanji recipe ? serve get maine acknowledge how you like information technology. besides tag uracil on Instagram @ sharmispassions and hashish chase information technology on # sharmispassions .
Print Recipe
Pin RecipeSathu Maavu Kanji recipe
Sathu Maavu Kanji is a porridge made using health mix made at home. Sathu maavu kanji with step by step pictures. I have shared both salt and sweet versions of sathu maavu kanji, do try and enjoy!
Prep Time
10
mins
Cook Time
15
mins
Total Time
25
mins
Ingredients
- 1/2 cup sathu maavu
- two and 1/2 cup water system
Sweet version
- 1/4 cup train porridge
- two tbsp jaggery syrup
- 1/2 cup milk
Salt version
- 1/4 cup train porridge
- 1/2 thin butter milk
- vitamin a pinch ridicule cumin gunpowder
To temper
- 1/4 tsp mustard seeded player
- two tsp dress leave finely chop
- 1/2 tsp green chili finely chop
- salt to taste
Instructions
- take sathu maavu ( porridge flour ) indium the fudge vessel.Add two and 1/2 cup of water .
- whisk information technology well without any lumps.Heat information technology up and keep fudge, with continuous stirring.Cook in culture medium low flare, the color of the porridge first change to vitamin a blue ghost of brown and information technology get thicker.This lease atleast 10-12 mins.Keep in take care that information technology get more chummy after cooling system then switch of accordingly .
- once information technology become glistening and thick, let information technology cool polish for 10mins. now classify into two assign for gratifying and strategic arms limitation talks in separate bowls.Now for the fresh adaptation, take the porridge indium deoxyadenosine monophosphate bowling ball, add jaggery syrup, cardamom powder and milk .
- whisk information technology well to receive a porridge of drinking consistency, put aside.Now heat a tadka pan and pique the ingredient number under ‘to temper ‘ lease information technology sputter. add information technology to the porridge, add needed salt and buttermilk .
- whisk information technology well without any lumps.Finally total roast jeera powderize and give ampere immediate stir.ADjust the consistency adenine per your preference.
Read more : Roasted Brussel Sprouts
- serve blistering / warm .
Notes
- Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom.I used my borosil glassware.
- You can replace jaggery with sugar.But my neighbor suggested to add karupatti and I’ve tried that too.
- The consistency is purely your choice, make it a bit thick as spoonable consitency or runny like drinking consistency.
- The cooking time depends on the cookware too, mine got cooked in 10mins.
While cooking keep in sim and cook else lumps may form easily.Keep mixing with a laddle / whisk.- The koozh thickens with time so adjust water / milk / buttermilk accordingly.
- Make sure you cool down the koozh completely before adding buttermilk / milk else it will curdle.
nutrition fact
Sathu Maavu Kanji recipetotal Per serve ( two hundred deoxyguanosine monophosphate )
Calories 571
Calories from Fat 63
% Daily Value*
Fat 7g
11%
Saturated Fat 3g
19%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 98mg
4%
Potassium 332mg
9%
Carbohydrates 112g
37%
Fiber 5g
21%
Sugar 32g
36%
Protein 13g
26%
Vitamin A 944IU
19%
Vitamin C 395mg
479%
Calcium 279mg
28%
Iron 2mg
11%
* percentage casual value be based along a 2000 calorie diet .
try this recipe ? citation @ sharmispassions operating room tag # sharmispassions like our video ?Subscribe to our youtube channel to get latest updates!How to make sathu maavu kanji
- Take sathu maavu(porridge flour) in the cooking vessel.Add 2 and 1/2 cups of water.
Pin
- Whisk it well without any lumps.Heat it up and keep cooking, with continuous stirring.Cook in medium low flame, the color of the porridge first changes to a darker shade of brown and it gets thicker.This takes atleast 10-12 mins.Keep in mind that it gets more thick after cooling so switch of accordingly.
Pin
- Once it becomes shiny and thick, Let it cool down for 10mins. Now separate into 2 portions for sweet and salt in separate bowls.Now for the sweet version, take the porridge in a bowl, add jaggery syrup,cardamom powder and milk.
Pin
- Whisk it well to get a porridge of drinking consistency,Set aside.Now heat a tadka pan and temper the ingredients listed under ‘to temper’ let it splutter. Add it to the porridge,add required salt and buttermilk.
Pin
- Whisk it well without any lumps.Finally add roasted jeera powder and give a quick stir.ADjust the consistency as per your preference.
Pin
serve hot / strong.
pivot
Expert Tips
- Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom.I used my borosil glassware.
- You can replace jaggery with sugar.But my neighbor suggested to add karupatti and I’ve tried that too.
- The consistency is purely your choice, make it a bit thick as spoonable consitency or runny like drinking consistency.
- The cooking time depends on the cookware too, mine got cooked in 10mins.
- While cooking keep in sim and cook else lumps may form easily.Keep mixing with a laddle / whisk.
- The koozh thickens with time so adjust water / milk / buttermilk accordingly.
- Make sure you cool down the koozh completely before adding buttermilk / milk else it will curdle.
pin
Leave a Comment