I tasted this simple tasty broken wheat porridge in Chennai last year. It’s a straightforward recipe but the seasoning|tadka elevated the taste to a different level. In this peak summer, you can make this one when you feel like not having a hot breakfast or do not want to spend a long time in the kitchen. I posted a broken wheat sweet porridge with apple and cinnamon in Jeyashri’s kitchen many years back. To make this kanji | porridge I used the fine variety of broken wheat. We have 2 varieties in the market. One is the little coarse one, which is a little big. Another is the fine rava variety we use to make this porridge. We can use this variety to make samba godhuma rava upma. Also check out some healthy and easy summer recipes, Sweet and savory aval, Cucumber thambuli, Raw mango rasam. Also, check out samba godhumai dosai recipe
Soak 3 tbsp of moong dal for 30 minutes. This is optional. We are adding it for a protein factor.
Add ½ cup of broken wheat in a bowl; Wash well and add 1 and ¼ cups of water.
Pressure cook for 2-3 whistles. Mash well and cool this completely.
In a bowl add ¾ cup of yogurt and whisk well. Add salt as needed. Add 3 cups of water to this. Mix well.
Add the cooked samba wheat to this. Mix well.
Temper mustard seeds, curry leaves, asafoetida, and finely chopped mor milagai. Add to the kanji.
Serve chilled.
Add finely chopped raw mango, and sliced small onion to the porridge. Ensure the cooked broken wheat mixture will not have lumps You can reduce water, make a thick broken wheat porridge, and eat with a spoon.
Δ
