The key aspect of breakfast food such as upma, poha, porridge is its quickness and ease of preparation – the whole process does not take more than 15 minutes, from start to finish. Hence, it is an ideal item to prepare when the number of people to feed is large or one is pressed for time.<\/p>\n\n\n
Ingredients<\/strong><\/p>\n\n\n As the recipes below will show, the basic ingredients are coarsely ground rice or wheat or flattened rice, seasoning with ghee and water as required. Nowadays, upma is also prepared using different kinds of millets, coarsely ground bajra, jowar, maize, etc.<\/p>\n\n\n\n \n\t\t\t<\/p>\n\t Cracked Wheat – \u00bc padi<\/p>\n Powdered Salt – \u00bc palam<\/p>\n Sour Butter Milk – \u215c padi<\/p>\n Ghee – 2\u00bd palam<\/p>\n Red Chillies – 1\/16 palam<\/p>\n Mustard – 3 veesam 3\/16 palam<\/p>\n Urad Dal\/Black Gram – \u00bc palam<\/p>\n Cumin Seeds – veesam 1\/16 palam<\/p>\n Asafoetida – 4 ku.e<\/p>\n Curry Leaves – veesam 1\/16 r.e<\/p>\n 1. Heat ghee in a pot that can hold half padi rice. Refer to the seasoning recipe given earlier and add, mustard, urad dal, cumin, asafoetida and curry leaves.<\/p>\n 2. Add cracked wheat to the seasoning and stir well. After it is fried to golden brown and the aroma of the ghee spreads, add powdered salt to the cracked wheat. Take sour buttermilk in a cup in the left hand and pour it little by little in the dish, also stirring continuously with the 3. Some people may just use water instead of buttermilk. But using butter milk is best and it should be thick and not watery.<\/p>\n\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":" Unlike the cuisine in North of India, the food of the South is predominated by rice as a primary ingredient – long, short, small, broken, flattened. This variety makes for some of the most healthy and interesting breakfast recipes, especially in Southern & Western India, particularly Tamil Nadu, Karnataka, Gujarat and Maharashtra. In Southern kitchens, […]<\/p>\n","protected":false},"author":48,"featured_media":2659,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[25,737,30,32,736,730],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/2658"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2658"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/2658\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/2659"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Cracked Wheat Thick Porridge<\/h2>\n\t
![](\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/04\/cracked-150x150.jpg\")
\tIngredients:<\/h4>\n
For Seasoning:<\/h4>\n
Method:<\/h4>\n
right hand. After all the buttermilk is poured, keep it on slow fire for 5 minutes and set aside for use.<\/p>\n