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!
Sathu Maavu Kanji or Sathu Maavu Koozh is a very healthy option for breakfast. When you have your batch of homemade sathu maavu powder readily available then making this porridge takes no time, Have it for breakfast and it keeps you full till lunchtime that you wouldn’t search for any snacks in between. Make it as koozh to a even more thick spoonable consitency or as a runny kanji consistency as I’ve shown in the pics as per your preference.
I love both the sweet and salt versions but if given a choice then I will surely opt for the sweet version 🙂 As a kid I refused to drink these porridges but now having grown up 😉 and realising the health benefits I have started consuming this porridge regularly now I am liking it too 🙂 Mittu is far better , she doesn’t complain much so I feed her with this porridge atleast 3-4 days per week especially during the school days for breakfast.
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Sathu Maavu Kanji Recipe
Ingredients
- 1/2 cup sathu maavu
- 2 and 1/2 cups water
Sweet version
- 1/4 cup prepared porridge
- 2 tbsp jaggery syrup
- 1/2 cup milk
Salt version
- 1/4 cup prepared porridge
- 1/2 thin butter milk
- a pinch roasted cumin powder
To temper
- 1/4 tsp mustard seeds
- 2 tsp curry leaves finely chopped
- 1/2 tsp green chili finely chopped
- salt to taste
Instructions
- Take sathu maavu(porridge flour) in the cooking vessel.Add 2 and 1/2 cups of water.
- 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.
- 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.
- 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.
- Whisk it well without any lumps.Finally add roasted jeera powder and give a quick stir.ADjust the consistency as per your preference.
- Serve hot / 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.
How to make sathu maavu kanji
- Take sathu maavu(porridge flour) in the cooking vessel.Add 2 and 1/2 cups of water.
- 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.
- 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.
- 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.
- Whisk it well without any lumps.Finally add roasted jeera powder and give a quick stir.ADjust the consistency as per your preference.
Serve hot / warm.
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.
Triveni Srinu
Very nice & healthy post…
Durga Karthik.
Although i too do not like Koozh the photos attracted me very much.i once added sathu maavu to chapathi flour .Came out fine.
Rathika Thangaraj
Hi Sharmilee
Hope you are doing goood….
Thanks!!!! for all the recipes you have posted.And will this porridge can be consumed for dinner(replacing dinner)?. Or any preferneces…..
Thanks in Advance.
Cheers
SHARMILEE J
Yes you can have it for dinner too….I usually give it for my kid
Rathika Thangaraj
Thanks a lot!!!!!! Happy Weekend 🙂
Vishnupriya
Love u for the effort u are putting into these….thanks a lot….came out well
Nelofar
Can we mix egg in sweet version
Sharmilee J
Egg wont be a good option in this porridge
Keerthi
Very healthy recipe. Thanks sharmi for posting this recipe. Will it gain weight?
Sharmilee J
not much but good to growing kids
Revathee
I made this recipe with sprouted ragi
Kambu – Fried until sputters solam -fried until sputter
Wheat sun dried n fried once, brown rice green moong dal Sago little moong dal elachi n Oman.
But unfortunately I see my koozh don’t Bind up even cooking after 15 mins. Wat could be the reason. Could u correct me?
Sharmilee J
bind up in the sense? Did you add more water than mentioned?