Sathu Maavu Recipe- Traditional Indian Health Mix Powder for Babies & Adults

Last Updated on 4 months by Neha Deshmukh

Sathu Maavu Recipe: Traditional Indian Health Mix Powder for Babies & Adults

Hey everyone! If you’re looking for a truly nourishing and wholesome recipe, you’ve come to the right place. I remember my grandmother making this for us when we were little, and it’s something I’ve carried on with my own family. Today, I’m sharing my version of Sathu Maavu – a traditional Indian health mix powder packed with goodness for both babies and adults. It’s a bit of a project, but trust me, the results are so worth it!

Why You’ll Love This Recipe

Sathu Maavu (literally meaning “100 grains powder”) is a powerhouse of nutrients. It’s a complete food, offering a balanced blend of carbohydrates, proteins, and essential vitamins and minerals. It’s incredibly versatile – you can make porridge, dosas, idlis, or even laddoos with it! Plus, knowing exactly what goes into your food gives you peace of mind, especially when feeding little ones. It’s a tradition passed down through generations, and I’m thrilled to share it with you.

Ingredients

Here’s what you’ll need to make this incredible health mix:

• 100 grams Fried Gram Dal (Pottu Kadalai)
• 25 grams Peanuts (Arachipayar)
• 25 grams Cashewnuts (Munthiri)
• 25 grams Almonds (Badam)
• 15 pieces Cardamom (Elaichi)
• 250 grams Black Channa (Karuppu Kadalai)
• 25 grams Barley (Barli)
• 25 grams Sorghum (Jowar)
• 250 grams Green Gram (Pachai Payiru)
• 50 grams Foxtail Millet (Thinai)
• 50 grams Pearl Millet (Kuthirai Valai)
• 100 grams Sago (Sabudana)
• 50 grams Red Rice (Kizharnelli Arisi)
• 25 grams Maize (Makka Cholam)
• 500 grams Finger Millet (Ragi/Kelvaragu)
• 500 grams Punjab Wheat (Godhumai)
• 10 grams Dry Ginger (Sukku)

Ingredient Notes

Let’s talk about these ingredients! Each one brings something special to the table.

• Millets (Thinai, Kuthirai Valai, Ragi): These are nutritional superstars, rich in calcium and fiber. They’re fantastic for digestion and overall health.
• Pulses (Black Channa, Green Gram, Fried Gram Dal): Excellent sources of protein, essential for growth and repair.
• Grains (Wheat, Barley, Sorghum, Red Rice, Maize): Provide carbohydrates for energy and a good dose of fiber.
• Nuts (Cashews, Almonds, Peanuts): Healthy fats, protein, and vitamins – a little goes a long way!
• Sago: Adds a lovely texture and is easily digestible, making it great for babies.
• Dry Ginger: Aids digestion and has anti-inflammatory properties. A little goes a long way!
• Cardamom: Adds a subtle, pleasant aroma and flavor.

Regional Variations: You’ll find that Sathu Maavu recipes vary from family to family and region to region. Some people add oats, flax seeds, or even a touch of cumin. Feel free to experiment!

Sun-Drying is Key: Don’t skip the sun-drying step! It removes moisture, prevents clumping, and helps preserve the nutrients. It also adds a lovely roasted aroma.

Step-By-Step Instructions

Alright, let’s get cooking! This takes a little time, but it’s mostly hands-off.

1. First things first, measure and rinse all the grains, pulses, and millets thoroughly. This removes any dust or impurities.
2. Spread them out on a clean cloth or tray and let them sun-dry for 5-6 hours. Keep an eye on the weather, and bring them in if it starts to rain!
3. While the grains are drying, separately dry roast the fried gram dal, peanuts, cashews, almonds, and cardamom until they turn golden brown and fragrant. Be careful not to burn them!
4. Now, individually roast each of the remaining ingredients – black channa, barley, sorghum, green gram, foxtail millet, pearl millet, sago, red rice, maize, finger millet, and wheat – in batches. Roasting in batches ensures even cooking.
5. Crush the dry ginger in a mortar and pestle, removing the hard skin before lightly roasting it.
6. Once everything is roasted and cooled completely (this is important!), combine all the ingredients in a large tray.
7. Finally, grind the mixture in batches using a flour mill until you achieve a fine powder consistency.

Expert Tips

• Consistency is Key: The finer the powder, the smoother your Sathu Maavu will be. If your flour mill has different settings, use the finest one.
• Troubleshooting Clumping: If your Sathu Maavu clumps, it likely means there was some moisture left in the ingredients. You can try re-drying it in a low oven or simply passing it through a sieve.
• Storage is Crucial: Always store your Sathu Maavu in airtight containers to prevent moisture and insect infestation.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: It’s also naturally gluten-free, as long as you ensure your wheat is sourced from a gluten-free facility.
• Spice Level: Traditionally, Sathu Maavu is unspiced. However, you can add a pinch of cumin powder or fennel seeds for a subtle flavor boost. My friend adds a tiny bit of turmeric for its health benefits.
• Festival Adaptations: In some South Indian families, Sathu Maavu is prepared during specific festivals like Navaratri or Pongal as a nourishing offering.

Serving Suggestions

The possibilities are endless!

• Porridge: The most common way to enjoy Sathu Maavu. Simply mix a few tablespoons of powder with water or milk and cook until thickened.
• Dosas & Idlis: Add Sathu Maavu to your dosa or idli batter for an extra nutritional boost.
• Laddoos: Mix with jaggery and ghee to make healthy and delicious laddoos.
• For Babies: Start with a very thin porridge, gradually increasing the consistency as your baby gets older.

Storage Instructions

Store the cooled Sathu Maavu in airtight containers in a cool, dry place. It will stay fresh for up to 6 months.

FAQs

1. What is the shelf life of homemade Sathu Maavu?

Up to 6 months when stored properly in airtight containers.

2. Can I use a blender instead of a flour mill? What adjustments should I make?

You can, but a blender won’t give you the same fine powder. You’ll need to grind in very small batches and may need to sift the powder multiple times.

3. My Sathu Maavu is bitter. What could be the reason?

This could be due to the black channa or sorghum. Try roasting them for a shorter time or using a smaller quantity.

4. Is Sathu Maavu suitable for individuals with diabetes?

Yes, it can be, but portion control is important. The millets and pulses have a lower glycemic index, but it’s always best to consult with a healthcare professional.

5. What is the best way to introduce Sathu Maavu to a baby’s diet?

Start with a very thin porridge made with water, and gradually increase the consistency and introduce milk as they get older.

6. Can I skip the sun-drying step? What are the implications?

You can, but it’s not recommended. Sun-drying helps remove moisture and prevents clumping and spoilage. If you skip it, make sure all the ingredients are thoroughly dry before grinding and store the powder in the refrigerator.

I hope you enjoy making this traditional and nourishing Sathu Maavu! Let me know how it turns out in the comments below. Happy cooking!