How to make sathu maavu

• Heat a kadai or heavy bottom pan, add the green gram dal, and dry roast over medium flame for three to four minutes or until you can smell the aroma. Remove it from the kadai and let it cool.
• Add the whole wheat and dry roast for three to four minutes or until they pop out. Remove it from the pan and let it cool.
• Next, add the boiled rice. Let it roast for three to four minutes or until the rice turns light brown. Once the rice turns brown, remove it from the kadai and let it cool.
• Now add the barley and dry for three to four minutes.
• Remove the barley and reduce the heat. Add the roasted gram dal and dry roast over low flame for one minute.
• Let all the ingredients cool and grind them all together. In India, we typically give it in a flour mill and get it ground. After grinding, do not close the lid. Let the mix cool for about one hour before storing it in an airtight container.
• How to make sathu maavu kanji
• Take about 2 tbsp of kanchi powder and mix in 1 cup of water. Cook it over medium flame till it thickens.
• Let it cool.
• For Sweet Kanchi, add 2 cups of lukewarm milk and jaggery or sweetener of your choice and mix well without any lumps and enjoy warm or cold.
• For Savory Kanchi, add 2 cups of thin buttermilk, salt and mix well without any lumps and enjoy cold. Add 1 tbsp chopped onion, 1 tsp of cilantro, and ¼ tsp of ginger and curry leaves for added flavor.