Heat a kadai or heavy bottom pan and add the green gram dal and dry roast over medium flame for three to four minutes or until you can smell the aroma.
Remove it from the kadai and let it cool.
Now add the whole wheat and dry roast for three to four minutes or until they pop out.
Remove it from the kadai and let it cool and now add the boiled rice. Let it roast for three to four minutes or until the rice turns light brown.
Once the rice turns brown remove it from the kadai and let it cool. Now add the barley and dry for three to four minutes.
Remove the barley and reduce the heat. Add the roasted gram dal and dry roast over low flame for just one minute.
Let all the ingredients cool and grind them all together. We usually get it grounded from rice mill. After grinding, do not close the lid. Let the mix cool for about one hour before storing in an air tight container.
Preparing Kanchi
Take about 2 tbsp of kanchi powder and mix in 1 cup of water. Cook it over medium flame, till it thickens.
Let it cool.
For Sweet Kanchi, add 2 cups of luke warm milk and jaggery or sweetener of your choice and enjoy.
For Savory Kanchi, add 2 cups of thin butter milk, salt and enjoy.
Notes
You can roast the ingredients in any order.
This measure gives 1 kg of kanchi maavu. If you increase the measure, make sure you roast each ingredient a little longer.
We prefer an equal measure of all the ingredients. But you can change as per your preference.
For this kanchi, instead of regular rice, parboiled rice is highly recommended as its GI is low.
If you prefer gluten-free kanchi, ignore wheat and increase the measure of other ingredients.
Do not roast the pottukadalai/roasted gram dal/ dalia for more than one minute.