Pin 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)
More related recipes:
Ulundu kali Urad dal murukku Ulundu sadam
Pin If you have any more questions about this Kali Maavu Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Kali Maavu Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
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. Pin 2.Pick out and remove the specks.Pin 3.Now in a huge thick bottomed kadai add it and dry roast until nice aroma comes. Pin 4.Do not overroast it else it will taste bitter.Set aside to cool down.Add raw rice and dry roast it.Pin 5.Transfer to a plate, set aside to cool down.Pin 6.Now add raw rice. Remove specks if any.Pin 7.Dry roast until it puffs up like this. Pin 8.Transfer to a plate, cool down completely.Pin 9.Transfer to a mixer jar.Pin 10.Grind it as fine as possible.Pin 11.See how fine it is.Keep scraping while grinding.Pin 12.It was fine but still I sieved it.Pin 13.Transfer to a sieve.Pin 14.Sieve it well. Discard the remains else grind it with next batch.Pin 15.Sieve it well.Pin 16.Kali maavu ready! Cool down. Pin 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. Pin
Pin
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.
Pin 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. Pin
