Kanji powder

கஞ்சி மாவு Ingredients: Raagi (கேழ்வரகு)- 1 kg, Millet (கம்பு)- 200 gm, Samba Wheat (சம்பா கோதுமை) - 200 gm, Green gram (பயறு) - 200 gm, Roasted Chenna gram (ஒடச்சகடலை) - 100 gm, Sago (ஜவ்வரிசி) - 50 gm, Barley(பார்லி) - 25 gm, roasted groundnut (வேர்கடலை) - 50 gm, Boiled rice (புழுங்கல் அரிசி) - 100 gm. Method: Raagi will have much of sand. Wash, rinse in water two/three times completely. Spread it on cloth towel to dry. Clean all other items also. Separately dry roast one by one for 2/3 minutes and set aside. Pour the items on a plate to cool. Take it to flour mill and grind as flour. (Some people allow Ragi to sprout overnight and then roast. This method is also okay. See that it is not over roasted). Preparation with Kanji mavu:

Gruel கஞ்சி: (For 1 person) Take 1 table spoon of flour, pour water, mix into paste without lump. Add half tumbler water to it and heat. Within two minutes, the consistency thickens and reaches the kanji stage. Add half tumbler milk, required sugar. (Add crushed cardamon powder for taste, if required). For those in diet, instead of milk & sugar add buttermilk & salt.

Sweet Balls: கேழ்வரகு உருண்டை Take 1 cup of kanji powder, add 1/4 cup sugar, cardamom powder, tablespoon of grated coconut. Mix it and now sprinkle milk to roll it into balls.

Ragi Dosa கேழ்வரகு தோசை : Take 1 cup of kanji powder, add salt, little buttermilk. Make into dosa batter consistency. If it's loose, add 1/2 cup of rice flour. To this add finely chopped green chilly, onion, coriander leaves. Mix well and pour on hot dosa pan. Have chutney, sambar or idly podi for side dish.