Sathumaavu powder is quite famous in South India. Almost all mother's give this for their babies,toddlers and young children. Even adults can have this for breakfast and it makes a very healthy, filling meal.
Sathumaavu (which literally means Health Powder) is made with different kinds of grains, millers, nuts which makes it rich in protein and iron. You can give this for babies after 1 year.
Sprouted sathumaavu is more nutritious than the powder made without sprouting as sprouting enhances the nutritional value of the grains and also makes it easier to digest and absorb.
We do get ready made packs of sathumaavu but I prefer making at home since it's more hygienic and you can decide what you want to add and what you want to omit. It took me more than a week to get this done so I generally make a large batch which will remain for about 3-4 months.
HOMEMADE SATHUMAAVU
Preparation time 7 days | Cooking time 15 mins | Makes 2 kg
Ingredients
Sathumaavu (which literally means Health Powder) is made with different kinds of grains, millers, nuts which makes it rich in protein and iron. You can give this for babies after 1 year.
Sprouted sathumaavu is more nutritious than the powder made without sprouting as sprouting enhances the nutritional value of the grains and also makes it easier to digest and absorb.
We do get ready made packs of sathumaavu but I prefer making at home since it's more hygienic and you can decide what you want to add and what you want to omit. It took me more than a week to get this done so I generally make a large batch which will remain for about 3-4 months.
HOMEMADE SATHUMAAVU
Preparation time 7 days | Cooking time 15 mins | Makes 2 kg
Ingredients
- Ragi - 200 gms
- Brown Rice - 200 gms
- Jowar (Vellai cholam/sorghum) - 200 gms
- Black gram (karupu ulundu) - 200 gms
- Green gram - 200 gms
- Corn (makka cholam) - 100 gms
- Roasted gram (pottu kadalai) - 200 gms
- Wheat - 200 gms
- Sago (javarisi) - 200 gms
- Peanuts - 200 gms
- Chickpeas (kala chana) - 200 gms
- Red rice - 100 gms
- Cashew - 200 gms
- Almonds - 200 gms
- Pista - 200 gms
- Horse gram (kollu) - 100 gms
- Black eyed peas (karamani) - 100 gms
- Barley - 100 gms
- Kambu (pearl millet) - 100 gms
- Ajwain (omam) - 10 gms
- Soya beans - 50 gms
- Cardamom - 15 gms
- Dry ginger (sukku) - 10 gms
Ingredients in picture
Watch the video
Method
- Ragi
- Green gram
- Black gram
- Horse gram
- Wheat
- Kambu
- Jowar
- Chickpeas
2. Wash these 8 grains well in water until the water runs clear.
3. Soak them in water for 12 hours or over night.
4. Drain the water and tie each grain in a muslin cloth or kitchen towel. I used veshti thunni.
5. Tie them well and hang it under chairs or in your balcony or keep it in a strainer until the excess water drips off. Make sure you tie them securely. Or simply just squeeze out all the excess water.
6. Then keep it all in a plate. You can also keep these in separate hot boxes (hot packs) until it sprouts.
Note - Some grains sprout very fast and some take a lot of time. For eg: green gram, black gram sprouts very quickly. Whereas wheat and black chana takes a long time to sprout. You can choose to sprout wheat and chana first and then sprout the rest a day after.
Sprouted Ingredients
Sprouted Ingredients
7. Once all the grains are sprouted, transfer it to plates and sun dry for 2 days. I dried for 4 days. If it's a hot summer day then it's enough to dry for 2 days. During winter, I leave it out in the sun much longer.
Note - it is very essential that there is no trace of moisture in the grains. If the grains are moist and humid that increases the risk of bacteria formation. Drying in sun and roasting the grains well and cooking the powder well before consumption nullifies this risk.
8. After sun drying, roast each ingredient for 3 minutes. Do not burn.
9. Also dry roast all the other ingredients for 3 mins.
10. Transfer to a vessel and let it cool down. Do not close immediately.
11. Once the ingredients have cooled down close the vessel and give it in a power mill to grind to a fine powder.
12. Once it's ground, again don't close the vessel immediately. Let it come to room temperature, then close and store.
Storage
Store in airtight boxes in a dry place. It will stay good for 3 months. I put the sathumaavu in boxes and keep in fridge. I take what I need for a week and keep it out.
Notes
1. You can adjust the quantity as per your needs and requirements.
2. You can reduce the number of ingredients too.
3. Make sure there are no specks/dust in the grains before you start.
4. If you will make the salty version of sathumaavu kanji (porridge), then reduce the amount of cardamom added. Cardamom tastes good in the sweet version.
5. I will post a separate post on how to make sathumaavu kanji. You can make a sweet version or add salt and buttermilk and make a salty version.
6. It is very essential that there is no trace of moisture in the grains. If the grains are moist and humid that increases the risk of bacteria formation. Drying in sun and roasting the grains well and cooking the powder well before consumption nullifies this risk.
2. You can reduce the number of ingredients too.
3. Make sure there are no specks/dust in the grains before you start.
4. If you will make the salty version of sathumaavu kanji (porridge), then reduce the amount of cardamom added. Cardamom tastes good in the sweet version.
5. I will post a separate post on how to make sathumaavu kanji. You can make a sweet version or add salt and buttermilk and make a salty version.
6. It is very essential that there is no trace of moisture in the grains. If the grains are moist and humid that increases the risk of bacteria formation. Drying in sun and roasting the grains well and cooking the powder well before consumption nullifies this risk.
Until next time,
Awesome post. This is such a laborious job and we need good sunlight.
ReplyDeleteThank you! Yes we do!!
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