OPOS Godhuma Kali (Wholewheat porridge) - 2 ways

OPOS Wholewheat grits porridge

Note:
1. This is a template to convert grain grits into a thick porridge (kali) or a thin porridge (koozhu)
2. Most grain grits cook well, without spewing, with a 1:3 water ratio .
3. The grits can be roasted, washed, or soaked or used straight out of the packet.
4. Salt is usually added while cooking.
5. All water is absorbed by the grits.
6. In this case, the porridge can be stretched by mixing in double roasted rava ( which just needs hydration and retained heat to bloom)
7. It can be further stretched by mixing in roasted flour, which also acts as a thickener.
8. A brief simmer with more added water completely cooks the porridge.
9. The porridge thickens on cooling. It can then be converted into a savoury version by mixing in salt, yogurt, additives (chopped shallots, chillies). The sweet version can be made by mixing in milk, sugar & additives (raisins, nuts, sweet spices).
10. The sweet version does not have a long shelf life and needs to be consumed within hours or refrigerated.
11. The savoury version has a very long shelf life. It can be left outside to ferment and consumed for 2-3 days.
12. The same template can be extended with other grain grits to cook up a variety of thick/ thin, sweet/ savoury porridges.
13. The ratio of whole grain grits (samba rava) - refined grits (white rava) & roasted flour (atta) can be varied as shown, to change texture.
14. Roasted flour can either be mixed in straight or gradually mixed with water into a slurry and then mixed with the porridge. It is pre roasted to reduce the simmering time, whichnin turn reduces the spluttering.
15. This template is very flexible and can accomodate a wide variety of cuisine- specific additives.