If you’re tired of the same old morning oats and looking to upgrade your breakfast game, it’s time to try Amaranth Porridge, also known as rajgira dalia.
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Known as Rajgira (the Royal Grain) in India and a staple of the ancient Aztecs, amaranth is a tiny, gluten-free grain, often confused as a millet, packed with all the good nutrients.
When simmered into a porridge, it takes on a creamy, slightly nutty, and earthy flavour that feels incredibly satisfying.
Why Amaranth is the Ultimate Breakfast:
Before we get to the porridge recipe, here is why this bowl beats your standard cereal:
- Complete Protein: Unlike most grains, amaranth contains all nine essential amino acids, including lysine (which is usually missing in plant foods).
- Mineral Rich: It’s loaded with iron, magnesium, and phosphorus—essential for bone health and steady energy levels.
- Fiber-Forward: It keeps you full until lunch, preventing those mid-morning blood sugar crashes.
Ingredients You’ll Need
- Amaranth Seeds (Rajgira), toasted and toasted.
- Unsweetened Coconut, Almond, or Oat Milk for the creamier finish.
- Water, Cardamom Powder, Cinnamon Powder, and a pinch of salt.
Toppings of Porridge:
- Ripe Banana, sliced diagonally.
- Coconut Oil or Vegan Butter to caramelize banana.
- Chopped almonds, pumpkin seeds, and pistachio.
- Toasted, desiccated coconut.
- Freshness: A handful of blueberries or raspberries to cut through the richness.
- Nut Butter: A swirl of almond butter or tahini.
How To Make Amaranth Porridge
1. Simmer the Amaranth
- In a small saucepan, combine the puffed amaranth seeds, water, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 10 – 15 minutes.
- Note: If you are using whole amaranth, dry roast it in a pan over heat till it starts popping. This toasting really makes a difference in the taste and helps in quick cooking.
2. Flavour Infusion
- Once the porridge has absorbed most of the liquid and reached a creamy consistency, stir in the plant based milk, cardamom and cinnamon powder.
- If you like it sweeter, you can add a teaspoon of date paste, maple syrup or jaggery powder directly into the pot, but remember—the bananas will be very sweet!
3. Caramelize the Bananas
- While the porridge is finishing up, heat the coconut oil in a skillet over medium heat.
- Arrange the thick banana slices in a single layer. Cook for 1 – 2 minutes per side until they turn deep golden brown and the edges look slightly “jammy.”
4. Assemble the Bowl
- Scoop the warm amaranth porridge into a bowl.
- Top with your caramelized bananas and any leftover “syrup” from the pan.
- Sprinkle pumpkin seeds, chopped nuts, and toasted coconut.
Amaranth Porridge Bowl is ready to serve.
Watch Amaranth Porridge Bowl Video
Looking for more such wholesome breakfast ideas then try Mango Chia Pudding, comforting Broken Wheat Porridge (dalia), or the high protein Whipped Tofu Toast.
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Amaranth Porridge Bowl Recipe
If you’re tired of the same old morning oats and looking to upgrade your breakfast game, it’s time to try Amaranth Porridge, also known as rajgira dalia.
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Servings: 2 adults
Calories: 486kcal
Ingredients
- 1 Cup puffed amaranth (rajgira)
- 1 ½ Cup water
- ¼ Cup coconut milk
- 1 teaspoon cardamom powder
- ½ teaspoon cinnamon powder
- a pinch of salt
Ingredients For Topping:
- 1 ripe ripe sweet banana, sliced
- 1 teapsoon coconut oil
- 1 tablespoon Chopped Nuts
- ½ tablespoon pumpkin seeds
- 1 teaspoon toasted coconut
Instructions
- In a small saucepan, combine the puffed amaranth seeds, water, and a pinch of salt. Bring to a boil, then reduce heat to low. Cover and simmer for about 10 – 15 minutes.
- Once the porridge has absorbed most of the liquid and reached a creamy consistency, stir in the plant based milk, cardamom and cinnamon powder.
- If you like it sweeter, you can add a teaspoon of date paste, maple syrup or jaggery powder directly into the pot, but remember—the bananas will be very sweet!
- While the porridge is finishing up, heat the coconut oil in a skillet over medium heat.
- Arrange the thick banana slices in a single layer. Cook for 1 – 2 minutes per side until they turn deep golden brown and the edges look slightly “jammy.”
- Scoop the warm amaranth porridge into a bowl. Top with your caramelized bananas and any leftover “syrup” from the pan. Sprinkle pumpkin seeds, chopped nuts, and toasted coconut.
- Amaranth Porridge Bowl is ready to serve.
Recipe Notes:
- Note: If you are using whole amaranth, dry roast it in a pan over heat till it starts popping. This toasting really makes a difference in the taste and helps in quick cooking. In this recipe video, I am using a pre puffed Amaranth.
- The porridge should creamy in consistency and not liquidy or soupy.
Nutrition
Calories: 486kcal | Carbohydrates: 67g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 18mg | Potassium: 629mg | Fiber: 8g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 5mg | Calcium: 179mg | Iron: 8mg
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