In this post I am writing the recipe for a healthy Multi-cereal porridge. I try to give this to my son on a daily basis but this can be consumed by adults as well.
There are a lot of ready-made versions of this available in stores (in India) but as far as I have noticed none of them contain as many ingredients as I like to include in it. You also have the flexibility to omit a few ingredients if you prepare this at home.
I also like to sprout most of the cereals/pulses as I feel it makes it healthier – this is also not done in most of the store-bought ones.
So here goes my recipe –
Raagi (Finger Millet) – 2 cups
Red rice – 1 cup
Parboiled rice (white)/Puzhungal arisi – 1 cup
Bajra (Pearl millet) – 1/2 cup
Jowar (Sorghum) – 1/2 cup
Wheat – 1/2 cup
Oats – 1/4 cup
Sabudana (Javarisi/Sago) – 1/4 cup
Corn – 1/4 cup
Barley – 1/4 cup
Green gram (Full moong) – 1/2 cup
Soyabean – 1/4 cup
Chickpeas (Chana kabuli) – 1/4 cup
Fried gram (pottu kadalai) – 1/4 cup
Groundnut – 1/8 cup
Cashew – 1/8 cup
Almonds – 1/8 cup
Cardomom – 1 handful
Flax seeds – 1 handful
– Out of the above ingredients
- Raagi, Bajra, Jowar – Wash each separately in water and soak for 2 days and tie in muslin cloth for 2 days in a dark place for sprouting. Then dry in shade till completely dry.
- Green gram(Moong), Soyabean, Channa – Wash each separately in water and soak for 1 days and tie in muslin cloth for 1 days in a dark place for sprouting. Then dry in shade till completely dry.
- Red rice, Boiled rice (puzhungal arisi), Wheat – wash and dry in shade till completely dry.
- Rest of the ingredients use as is.
– Mildly Dry roast all of the above ingredients one by one.
– Mix all the ingredients and blend into a fine powder – if you are in India, you can do this in the flour mill.
Once powdered, your Sathu Maavu Ganji powder is ready. If stored in an airtight container in a dry place, this can be kept for 3 months.
The porridge can be made by dissolving 2 tbsp of this powder in some water. Then add to this glass of milk/water and cook on low flame stirring continuously. Depending on how thick you want your porridge you can vary the amount of porridge mix and the water/milk. Sugar can be added to taste and you can even add a few raisins if you like.
If you would like to have a salty version of the porridge cook the porridge as mentioned above in water, cool it and then add some buttermilk, salt, asafoetida (hing). However for this you might want to leave out the cardamom from the powder as it might not suit the salty version.
The process is pretty long but the end product is so nutritious and wholesome that the effort is justified 🙂
– Do not get overwhelmed by the ingredients listing – you can leave out whatever is not available
– The quantities I have mentioned will yield a lot of powder – so if you are not going to make it regularly please reduce the quantities proportionately.
– I started making this for my son from when he was 2 years old but if you want to give it to younger kids, check with your doctor first.
– If you plan on making the salty version, leave out the cardamom.
– Vegans can replace the milk with soya milk or any other suitable milk