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.

Sathu Maavu Kanji Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian
Sathu Maavu(Porridge Flour) - 1/2 cup
Water - 2 and 1/2 cups

For Sweet Version:

Thick Porridge - 1/4 cup
Jaggery Syrup - 2 tbsp
Milk - 1/2 cup

For Salt Version:

Thick Porridge - 1/4 cup
Thin Buttermilk - 1/2 cup
Roasted Jeera powder - a pinch

To temper:

Mustard Seeds - 1/4 tsp
Curry Leaves - 2 tsp finely chopped
Green Chilli - 1/2 tsp finely chopped
Salt - to taste

Method:

1. 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.

My 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.

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