Chinese Style Porridge Upma – using Gluten Free Porridge


    For cooking the Wheafree Porridge:

    • 1 cup Wheafree Porridge (Dalia)
    • 1 tbsp Ghee/ Oil
    • 2 cups Water for boiling

    For making the upma:

    • 2 tbsp Oil
    • 1 tbsp Garlic
    • ½ tbsp Ginger
    • 3-4 Green Chillies, finely chopped
    • 1 Onion, medium sized, thinly sliced
    • ½ Carrot, medium sized, chopped
    • 1 tbsp Green Peas (optional)
    • 1 Tomato, medium sized, coarsely chopped
    • ½ Capsicum, medium sized, thinly sliced
    • ½ Red/Yellow Bell Pepper, medium sized, thinly sliced
    • 2 tbsp Gluten Free Tomato Ketchup
    • 1 tbsp Gluten Free Soy Sauce
    • ½ tbsp Vinegar
    • ¼ tsp Gluten Free Ajinomoto (optional)
    • ¼ cup Water (more if required)


    Cooking the Porridge:


    1. Heat some oil in a pan and roast the Wheafree Porridge (Dalia) at medium-high flame in it till the porridge turns light brownish.
    2. Add the roasted porridge in a cooker and add water, stir and pressure cook for 2 whistles.
    3. Take out the porridge in a bowl (drain out the extra water if any) and keep the porridge aside.

    Making the Upma:


    1. Heat oil in the frying pan. Add garlic, ginger and green chillies, sauté for a few minutes till garlic turns aromatic.
    2. Add onion and sauté it till it becomes soft and translucent.
    3. Add carrots and cook it till they soften a bit, then add green peas and fry for a few minutes.
    4. Now add the tomatoes and fry for a few minutes.
    5. Add capsicum and bell peppers, fry till slightly cooked.
    6. Add salt, black pepper and chilli flakes.
    7. Add gluten-free tomato ketchup, gluten-free soy sauce and vinegar, mix evenly. Add water, stir and cook for a few minutes till it starts boiling.
    8. Add cooked Wheafree Porridge, mix properly and cook for a few minutes.
    9. Transfer into a bowl. Serve hot.

    - Recipe By: Wheafree Kitchen