Chinese Style Porridge Upma – using Gluten Free Porridge

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.