How to Make Traditional Sathumaavu Flour at Home

Ingredients

• 100 g Sprouted Ragi-
• 100 g Sprouted wheat
• 80 g Sprouted Bajra
• 80 g Sprouted Jowar
• 50 g Aged rice
• 50 g Brown rice
• 50 g Red rice
• 30 g Corn
• 30 g Sago
• 30 g Sprouted Green Gram
• 30 g Sprouted Black gram 30g
• 30 g Chick peas
• 20 g Horse gram
• 20 g Almonds
• 20 g Cashew 20g
• 20 g Pistachios
• 20 g Walnuts
• 20 g Peanuts
• 5 g Dry ginger
• 5 g Ajwain
• 5 g Cardamom
• 5 g Pepper
• 5 g Jeera

Steps

1. Clean each ingredient separately to remove stones, dust and impurities.
2. Soak the grains, millets and pulses separately- 8 hours each Nuts and spices do not require soaking.
3. Drain the soaked ingredients and allow them to sprout naturally until small sprouts appear. Sprouting improves digestibility and enhances nutrient availability.
4. Spread the sprouted ingredients under clean sunlight until completely dry. Proper drying is important for longer shelf life.
5. Roast each ingredient separately over a low flame. Each grain and pulse requires different roasting times, so roasting separately gives the best flavour and aroma.
6. Combine all the ingredients and grind into a fine powder. Traditionally, many families preferred stone grinding for a more uniform texture.