Authentic Rice & Wheat Porridge Recipe – Cumin & Omam Flavored

Last Updated on 4 months by Neha Deshmukh

Authentic Rice & Wheat Porridge Recipe – Cumin & Omam Flavored

Hey everyone! Today, I’m sharing a recipe that’s been a comforting staple in my family for generations – a warm, nourishing rice and wheat porridge flavored with the wonderful aroma of cumin and omam (ajwain). It’s the kind of dish my grandmother used to make when anyone was feeling under the weather, and honestly, it just feels like a hug in a bowl. It’s incredibly easy to make, and packed with goodness. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any porridge. It’s a beautifully balanced blend of textures and flavors. The rice and wheat provide a lovely, subtle sweetness, while the cumin and omam add a warmth and digestive boost. It’s perfect for a light breakfast, a comforting evening snack, or even as a gentle introduction to solids for babies (we’ll talk about that later!). Plus, it’s naturally vegetarian and easily adaptable to vegan diets.

Ingredients

Here’s what you’ll need to create this comforting porridge:

• 250 grams par boiled rice
• 250 grams Samba Wheat or Punjab wheat
• 250 grams fried gram (chana dal)
• 1 tsp cumin seeds
• 1 tsp omam (ajwain)

Ingredient Notes

Let’s chat a little about the ingredients – getting these right makes all the difference!

• Par Boiled Rice Varieties: You can use different types of par boiled rice, but I prefer the slightly nutty flavor of Kolam rice. It holds its shape well during cooking.
• Samba Wheat vs. Punjab Wheat: Samba wheat is a smaller grain and cooks a bit faster, giving a smoother texture. Punjab wheat is more readily available and works beautifully too – just adjust cooking time slightly if needed.
• Benefits of Fried Gram/Chana Dal: Fried gram adds a lovely nutty flavor and a good dose of protein. It also helps create a creamier texture. Don’t skip it!
• Omam/Ajwain – Regional Uses & Health Benefits: Omam (ajwain) is a powerhouse of flavor and health benefits, especially in Indian cuisine. It’s fantastic for digestion and often used to soothe upset stomachs. In some regions, it’s even used in postpartum recovery!
• Cumin Seed Quality: Fresh cumin seeds are key! They should be fragrant and have a rich, earthy aroma. If yours smell a bit dull, give them a quick dry roast to wake them up.

Step-By-Step Instructions

Alright, let’s get cooking! It’s simpler than you think.

1. First, we’re going to dry roast each ingredient separately. In a pan, roast the 250 grams of par boiled rice until it’s lightly golden and fragrant. Set aside.
2. Repeat with the 250 grams of Samba Wheat or Punjab wheat, and then the 250 grams of fried gram. Roasting brings out the flavors and makes grinding easier.
3. Now, roast the spices! In the same pan, roast 1 tsp of cumin seeds and 1 tsp of omam (ajwain) until they become wonderfully aromatic – be careful not to burn them!
4. Once everything is cooled, combine all the roasted ingredients in a flour mill and grind into a fine powder. This is where the magic happens!
5. Time to cook! Mix 1.5 tsp of the powder with approximately 1.5 – 2 cups of water (adjust to your desired consistency). Cook on low heat, stirring constantly, until it thickens. This takes about 5-7 minutes.
6. Finally, add ½ cup of milk and sugar or jaggery to taste (optional). Cook for another minute or two, stirring until everything is well combined. Serve warm and enjoy!

Expert Tips

• Stir, Stir, Stir! Seriously, don’t walk away while the porridge is cooking. Constant stirring prevents sticking and ensures a smooth texture.
• Water Consistency: Start with 1.5 cups of water and add more gradually if you prefer a thinner porridge.
• Spice it Up: Don’t be afraid to adjust the amount of cumin and omam to your liking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use your favorite plant-based milk – almond, soy, or oat milk all work beautifully.
• Adjusting Sweetness – Sugar vs. Jaggery: I often use jaggery instead of sugar for a more complex, caramel-like flavor. It also has a slightly lower glycemic index.
• Spice Level – Increasing Cumin/Omam: My friend, Priya, loves to double the amount of omam for an extra digestive boost.
• Ayurvedic Adaptations: For a more grounding porridge, add a pinch of cardamom and a teaspoon of ghee while cooking.
• Baby Food Variation: For babies, use a smoother consistency and omit the sugar/jaggery. Introduce one ingredient at a time to check for allergies.

Serving Suggestions

This porridge is delicious on its own, but you can also get creative with toppings! A sprinkle of chopped nuts, a drizzle of honey, or a dollop of yogurt are all fantastic additions. I sometimes serve it with a side of fresh fruit.

Storage Instructions

Leftover porridge can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk or water to restore its creamy consistency.

FAQs

Let’s tackle some common questions:

• Is this porridge suitable for diabetics? Yes, it can be! Use a sugar substitute or jaggery in moderation, and focus on the fiber-rich ingredients.
• What is the best type of milk to use in this recipe? Any milk works! Cow’s milk is traditional, but plant-based milks are a great alternative.
• Can I make this porridge ahead of time? You can cook the porridge and store it, but it’s best enjoyed fresh. The texture can change slightly upon reheating.
• What are the health benefits of Omam/Ajwain in this porridge? Omam aids digestion, reduces bloating, and has anti-inflammatory properties.
• Can I use a blender instead of a flour mill to grind the ingredients? While a flour mill gives the best results, a high-powered blender can work in a pinch. You might need to add a little water to get it going, and the texture might be slightly coarser.