Kali Maavu is a handy flour to make kali, porridge and other dishes instantly. Kali Maavu is made by roasting & grinding urad dal &rice to a fine powder. Kali Maavu is a healthy mix for growing kids which can be made & stored in bulk quantity that keeps good for 3 months.
Kali Maavu with step by step pictures.I usually make this porridge powder in bulk, give it to mill grind and store it.I take a 1 kg pack of black urad dal to make a batch and it lasts us for almost 6 months.
But as its lockdown I started preparing this at home so thought of posting it. I have posted ulundu kali preparation with video do check it out for kali making using this kaali maavu.I have linked the video for making a small batch at home itself.Please check the video and old post for kali making.
The ratio is 1:5(raw rice : whole black urad dal)
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📖 Recipe Card
Kali Maavu
Ingredients
- 5 cups black urad dal around 1 kg(1000 gms)
- 1 cup raw rice around 185 gms
For making kali:
- 1 cup kali maavu
- 3/4 cup palm jaggery
- 2 and 1/2 cups water
- 4 to 5 tablespoon gingelly oil
Instructions
- Take 1 kg black urad dal, check if there is any speck and remove it in case if you find it. Now in a huge thick kadai add it and dry roast until nice aroma comes. Do not over roast it else it will taste bitter. Set aside to cool down.
- Add raw rice and dry roast it. Dry roast until it puffs up like this and the color is golden.
- Cool down completely then give to mill and grind it. As its fine you need not sieve it. Incase if you plan to grind it at home then sieve and store it. Kali Maavu ready!
Video
Notes
- Use a big kadai to roast else roast in batches.
- You can even grind it batches. Scrap and grind to get fine powder.
- If you find it very coarse grind for some more time.
- Always use fine sieve.
- Use clean dry ladle while scooping to extend shelf life.
- It keeps well in fridge for about 1 year.
- Dry roast only in low flame, even if it gets burnt it will not be shown because of the color so be very careful while roasting.
Kali Maavu Recipe Step by Step
1.Take 1 kg black urad dal, check if there is any speck and remove it in case if you find it.
2.Pick out and remove the specks.
3.Now in a huge thick bottomed kadai add it and dry roast until nice aroma comes.
4.Do not overroast it else it will taste bitter.Set aside to cool down.Add raw rice and dry roast it.
5.Transfer to a plate, set aside to cool down.
6.Now add raw rice. Remove specks if any.
7.Dry roast until it puffs up like this. 
8.Transfer to a plate, cool down completely.
9.Transfer to a mixer jar.
10.Grind it as fine as possible.
11.See how fine it is.Keep scraping while grinding.
12.It was fine but still I sieved it.
13.Transfer to a sieve.
14.Sieve it well. Discard the remains else grind it with next batch.
15.Sieve it well.
16.Kali maavu ready! Cool down.
17.Transfer to a clean dry container and store. Keeps well in room temperature itself for 6 months atleast.Use clean dry laddle while scooping.
Expert Tips
- Use a big kadai to roast else roast in batches.
- You can even grind it batches. Scrap and grind to get fine powder.
- If you find it very coarse grind for some more time.
- Always use fine sieve.
- Use clean dry laddle while scooping to extend shelf life.
- It keeps well in fridge for about 1 year.
- Dry roast only in low flame, even if it gets burnt it will not be shown because of the color so be very careful while roasting.
This is a picture of ulunthu kali we make from this homemade powder. This kali is so tasty and healthy too best to give girls during puberty.
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