Sathu Maavu Powder Recipe - Ingredients
Preparation Time : 5- 6days | Cooking Time : 30 mins | Yields : 3 kgs
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Recipe Category: Sidedish | Recipe Cuisine: North Indian
To be sprouted and roasted :
Whole Wheat - 1/2 kg(500 gms)Finger Millet - 1/2 kg(500 gms)
Black Channa - 1/4 kg(250 gms)
Green Gram Dal - 1/4 kg(250 gms)
Pearl Millet - 100 gms
To be roasted
Sago - 100 gmsFried Gram Dal - 100 gms
Foxtail Millet - 50 gms
Red Rice - 50 gms
Sorghum - 50 gms
Cashew - 25 gms
Badam - 50 gms
To be added as such:
Dry Ginger powder - 2 tspElachi - 10 whole
Method:
- Measure the ingredients first and store it.Check for specks in each grains if any ,Then rinse each grain well and spread it to dry.Don't need to dry the grains which need to be sprouted,just soak and sprout.
- Rinse all the grains except fried gram dal(pottukadalai)nuts and cardamom.Except those 3 all others need to be rinsed well.Rinse ragi,wholewheat and green gram well then soak.I soaked overnight and then keep in seperate hot pack and close it for sprouting.
- Rinse sorghum,foxtail millet and pearl millet.
- For whole wheat its enough to soak for 2-3 hrs and then keep covered in a hot pack.For black channa soak overnight and then the next day close and keep.
- Then rinse sago just once and immediately strain water and dry it up.I first started sprouting with whole wheat and black chana.For whole wheat it started sprouting the next day itself but for black chana it takes 2 days.Then start with ragi.
- Then start sprouting green gram, ragi and pearl millet, they sprout fast may be within a day or so.Once you are done with the sprouting, let it dry till there is no moisture.
- Now start dry roasting each ingredient one by one....fried garam dal,sorgum(cholam and thinai.Its enough to roast till aroma comes, don't let it brown.
- Now start dry roasting each ingredient one by one....fried garam dal,sorgum(cholam and thinai.Its enough to roast till aroma comes, don't let it brown.
- Then roast red rice, sago.Finally start roasting the sprouted items one by one just for 2-3mins thats enough.I have just shown for green gram sprouts , repeat the same for other sprouts too.
- Finally dry roast cashew and badams, for 2-3mins.Once everything is roasted, spread it in a plate and let it cool down completely.Then combine everything together along with sukku,cardamom and grind it.I gave it to the flour mill for grinding.After you get the powder, spread it to cool down then store in airtight container.
- Then combine everything together along with sukku and grind it.I gave it to the flour mill for grinding.After you get the powder, spread it to cool down then store in airtight container.
Cool down completely and then store in airtight container.
My Notes:
- Its really important to rinse all the grains and dry it before roasting it, for the grains to be sprouted, rinse it well then soak and sprout.
- There is no need to roast the sprouted ingredients but helps in extending shelf life.But just roast for 2-3mins thats enough, do not let it brown.
- I started sprouting with items which takes long time to sprout.Of the 5 ingredients black chana and whole wheat takes long time to sprout so plan accordingly.Its better to sprout whole wheat and back chana together then in the 2nd batch with ragi, kambu and green gram.
- First check for any speck in each grain then Rinse them well.
- Also its better to soak 2 ingredients at a time so that drying and storing is easy.
- I use a kitchen scale to measure each ingredient and as my neighbour suggested I am using only gram measures.If you dont have a kitchen scale at home, then buy the ingredients in the exact mentioned quantity itself. I get millets and grains in bulk so had to measure individually.
- I usually change the millets variety each time you make this mix, like instead of foxtail millet, you can add kodo millet or little millet etc.
- I have just given the measures that I got from my neighbour, you can plus or minus the ingredients as per your preference and liking.
- Roasting the sprouted ingredients is not must, just roast it till the moisture leaves that's enough.
- Make sure you cool down completely after roasting.Once it cools down then store else it will let out moisture if you close and keep immediately.
- Adding cardamom is purely optional.We usually make both sweet and savory so add less whole cardamom in the mix to ground and add powdered elachi if needed while making sweet.
- Adding dry ginger powder helps in digestion.But if you are planning to make this for kids I would recommend skipping it.And while making the porridge you can add dry ginger powder.Some kids may not like the dry ginger flavour so its better that you add it while making the porridge as and when needed.
- You can store in airtight container and keep it outside for 2-3months then refrigerate it if you want to store for a longer period of time.
