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Sathu 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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
AuthorSharmilee J

Ingredients

Sweet version

Salt version

  • 1/4 cup prepared porridge
  • 1 cup butter milk
  • a pinch roasted cumin powder
  • salt to taste

Instructions

  • Take 1/2 cup sathu maavu(porridge flour) in the cooking vessel.
  • Add 2 and 1/2 cups of water.
  • Whisk it well without any lumps.
  • Now whisked well without any lumps.
  • Switch on the flame. Heat it up.
  • Keep whisking, with continuous stirring.
  • Cook in medium low flame, the color of the porridge first changes to a darker shade of brown.
  • When it starts getting thicker switch to a ladle.
  • Keep whisking see the consistency how thin it is now. Keep stirring and cooking in low flame.
  • In 5-7 mins it turns thick and shiny which means its cooked.
  • Now see the consistency it has become more thick now. This is the right stage so switch off.
  • Cool down atleast for 20 mins.
  • This is after 20 mins see it has become more thick.
  • Now after cooling down separate the portions into 2 for sweet and salt.
  • To one portion : add 1 tablespoon sugar.
  • Add 1 cup milk that is boiled and is warm.
  • Whisk it well until smooth and creamy.
  • Adjust consistency if you prefer more thin then add more milk.
  • To another portion add salt to taste, 1/4 teaspoon roasted jeera powder.
  • Add 1 cup buttermilk.
  • Whisk it well until smooth and creamy.
  • Adjust consistency if you prefer more thin then add more buttermilk.
  • Pourable consistency.
  • Sathu Maavu Kanji is ready!

Video

Notes

  • Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom. I used my glass cookware. You can use a heavy bottomed sauce pan.
  • Always use a whisk to avoid lumps.
  • You can replace cane sugar with jaggery or white sugar too. But my neighbour 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 5 mins.
  • 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 for 10 mins atleast before adding buttermilk / milk.
  • In the morning hassle I usually have a batch of boiled, cooled milk to add it to koozh so that we need not wait.
Nutrition Facts
Sathu Maavu Kanji Recipe
Amount Per Serving (200 g)
Calories 571 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg5%
Sodium 98mg4%
Potassium 332mg9%
Carbohydrates 112g37%
Fiber 5g21%
Sugar 32g36%
Protein 13g26%
Vitamin A 944IU19%
Vitamin C 395mg479%
Calcium 279mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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