Porridge | Indian Style

Add some sweet spices to your porridge for a wonderful breakfast.

Indian Porridge

I love porridge on cold cold mornings, with a preference for slow cooked porridge, made with organic oats. The difference between instant and organic porridge is like the difference between instant coffee and esspresso.

It is not quite cold enough yet for every day porridge breakfasts, but I was inspired today to bring out the oats for the first time this year. So in anticipation of those cold mornings just over the horizon, and for my readers in regions where the calendar says spring but the weather has not read the calendar yet, porridge is the theme of today.

Usually I make porridge, use jaggery, golden syrup or treacle for sweetness. Perhaps some fruit. But I was inspired today to create an Indian twist.

You might like to also try  Overnight Oats, Oatcakes, English Crumpets, and Stove Top Scones.

Browse all of our breakfast dishes and other Oats recipes. Our English recipes are here. Or be inspired by our Mid Winter recipes.

RecipeRecipe Notes

The amount of liquid needed for porridge depends on two things:

  • the oats that you use and the amount of liquid that they absorb
  • your preferred consistency for porridge – runny or smooth

Read the label on your oats and let that guide you. Over time you will get used to the amount required. For me with the oats that I am currently using it is about 3 – 4 times the volume of the oats that I am using. But that might be too much for some other oats.


Porridge with an Indian Twist

Cuisine: Anglo-Indian
Prep time: 3 mins
Cooking time: 15 mins
Serves: 1 person, just multiply the recipe for additional people

organic oats, 0.5 cups
pinch salt
tiny piece of ghee, about thumbnail size
0.75 – 1 cup water * see notes above
0.75 – 1 cup milk * see notes above
2 pods cardamom
small pinch saffron strands
unsalted pistachios, cashews, almonds
a few dried cranberries (optional)
organic honey, jaggery or sugar

In a saucepan, place the oats, salt, ghee and the milk and water. Bring to the boil slowly. Add the crushed pods of cardamom and the saffron. If you would like to use dried cranberries, add most but not all of them now.

Boil gently for 20 minutes or until the oats are cooked and the desired consistency is reached. Stir often as the oats will catch if you are not careful.

If you are using jaggery or sugar, stir that through now.

Serve into a delightful dish. Top with chopped cranberries, pistachios, cashews and/or almonds.

Drizzle organic honey over the top (optional).



Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

21 thoughts on “Porridge | Indian Style”

  1. i love steelcut oats. they are 100% wholegrain unlike most oats in the market. quaker has a 100% wholegrain variety that is quite yummy. oats upma is wonderful too. i love your use of saffron and cashews.

    I am not familiar with steelcut oats, but will look for them. I am not a fan of quaker oats in Australia, but you might have access to better and different varieties of quaker. I get my organic oats from a health and organic shop.


  2. That sounds yummy, i always prefer it Indian style even if i am cooking it in the microwave with a dash of cardamom powder and some raisins…almost like eating payasam for breakfast 🙂

    Hi Nandita, yes, I think about it being like payasam. Very nice for breakfast.


  3. That sounds like a fine breakfast. Love the Indian twist!

    It certainly is something a bit different when you eat a lot of porridge. Hope you get to try organic oats.


  4. I eats oats in some form or the other almost everyday, usually steel cut Irish. One of the recipes that might interest you is oats a la pongal, a south indian twist: http://evolvingtastes.blogspot.com/2007/07/oats-la-pongal.html

    Sorry about leaving the unsolicited link, but it would be easier than searching the blog.

    I don’t mind your link at all. Oats are the best, aren’t they. I LOVE the sound of your recipe and am certainly going to try it.


  5. Its surprising how organic foods, hands down, taste better all the time.

    It is, isn’t it. A bit more love goes into the growing and handling I think.


  6. Oh my – what a wonderful idea. I think myself daring for adding a pinch of mixed spice to my porridge. Never, NEVER have I thought to make an Indian style recipe. We’re just getting back into porridge at the moment, so this will be tried very soon.

    he he, glad that I have introduced you to something new. It so makes sense tho – wait till you try it.


  7. That looks scrumptious! It also reminded me of a savory Indian oatmeal recipe with onions and fennel seeds! Its been a while I made it. Thank you for posting.


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