Kali Maavu is a handy flour to make porridge, pudding, halwa, ladoo, pancakes and other similar dishes instantly. Kali Maavu is made by roasting black urad dal, raw rice, grinding to a fine powder and stored for later use. Kali Maavu is a healthy mix for growing kids which can be made and stored in bulk quantity that keeps good for 3 months. Learn to make Porridge mix or Kali Maavu with the help of step by step pictures and video.
I usually make this porridge powder or kali maavu in bulk, give it to mill grind and store it. I make a big batch with 1 kg urad dal and it lasts us for almost 6 months. This is very nutritious for growing kids and helps to strengthen our bones.
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About Kali Maavu
Kali Maavu is a healthy flour mix made by dry roasting whole black urad dal, raw rice then grinding it to a fine powder, sieved well and stored. This flour can be used to make puddings, porridges, ladoo, halwa pancakes etc. It is a tradition to give kali for girls who attend their puberty.
This is the ratio I use is 1:5(raw rice : whole black urad dal). This recipe is our staple and given to girl kids who attend their puberty. But what I would suggest is to start this porridge early itself right from 10 years either boy or girl it is so wholesome, nutritious and healthy. Sometimes I make a big batch and store in fridge to last for a year. At times I make small batches at home itself when I need it instantly.
I have posted ulundu kali preparation with video do check it out for kali making using this kaali maavu. I have linked the video for making a small batch at home itself. Please check the video and old post for kali making.
Ulundu Kali
Ulundu Kali is a super healthy native pudding made by grinding urad dal to a fine powder and blending it with jaggery syrup. Kali called as Ulundhangali in Tamil helps in bone strength and tuning metabolism for growing kids. Kali is a must for the family once in a fortnight for morning breakfast.
Kali Maavu Ingredients
- Whole black urad dal – Choose whole black urad dal which is best for making ulundu kali. Urad dal without skin can also be used but this is more nutritious.
- Raw rice – Raw rice is used for more taste.
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How to make Kali Maavu Step by Step
1.Take 1 kg black urad dal, check if there is any speck remove it in case if you find it.
2.Pick out and remove the specks.
3.Now to a huge thick bottomed kadai add it and dry roast until nice aroma comes.
4.Do not over roast it else it will taste bitter. Transfer to a plate, set aside to cool down.
5.Add 1 cup raw rice and dry roast it.
6.Dry roast until it puffs up like this.
8.Transfer to a plate, cool down completely.
9.Transfer to a mixer jar.
10.Grind it as fine as possible.
11.See how fine it is. Keep scraping while grinding.
12.It was fine but still I sieved it.
13.Transfer to a sieve.
14.Sieve it well. Discard the remains else grind it with next batch.
15.Sieve it well.
16.Kali maavu is ready! Cool down.
17.Transfer to a clean dry container and store. Keeps well in room temperature for 3 months at least. Use clean dry ladle while scooping.
You can make ulundu kali, kanji etc using this powder.
Expert Tips
- Use a big kadai to roast else roast in batches.
- You can even grind it in batches. Scrap and grind to get fine powder.
- If you find it very coarse grind for some more time.
- Always use fine sieve to sieve it.
- Use clean dry ladle while scooping to extend shelf life.
- It keeps well in fridge for about 1 year.
- Dry roast only in low flame, even if it gets burnt it will not be shown because of the color so be very careful while roasting.
Serving and Storage
Kali Maavu is used to make porridges, kali, pancakes etc. Kali Maavu stays good in room temperature for about 3 months and in fridge for about a year.
FAQS
1.What can this kali maavu be used?
Kali Maavu can be used to make kali, porridge, halwa, pancakes, dosa, ladoo etc.
2.How long can I store this?
This porridge mix can be stored in room temperature for 3 months and in fridge for 1 year.
3.Can I use white urad dal?
Yes you can use white urad dal which is de skinnned but whole urad dal with skin is more nutritious.
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📖 Recipe Card
Kali Maavu Recipe
Ingredients
- 5 cups black urad dal (around 1000 grams)
- 1 cup raw rice (around 185 grams)
Instructions
- Take 1 kg black urad dal, check if there is any speck remove it in case if you find it.
- Pick out and remove the specks.
- Now to a huge thick bottomed kadai add it and dry roast until nice aroma comes.
- Do not over roast it else it will taste bitter. Transfer to a plate, set aside to cool down.
- Add 1 cup raw rice and dry roast it.
- Dry roast until it puffs up like this.
- Transfer to a plate, cool down completely.
- Transfer to a mixer jar.
- Grind it as fine as possible.
- See how fine it is. Keep scraping while grinding.
- It was fine but still I sieved it.
- Transfer to a sieve.
- Sieve it well. Discard the remains else grind it with next batch.
- Sieve it well.
- Kali maavu is ready! Cool down.
- Transfer to a clean dry container and store. Keeps well in room temperature for 3 months at least. Use clean dry ladle while scooping.
- You can make ulundu kali, kanji etc using this powder.
Video
Notes
- Use a big kadai to roast else roast in batches.
- You can even grind it in batches.
- Scrap and grind to get fine powder.
- If you find it very coarse grind for some more time.
- Always use fine sieve to sieve it.
- Use clean dry ladle while scooping to extend shelf life.
- It keeps well in fridge for about 1 year.
- Dry roast only in low flame, even if it gets burnt it will not be shown because of the color so be very careful while roasting.
Vv
Can i wash the urad dal and roast?
Sharmilee J
Yes you can wash,dry well and roast