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21/04/2026
Khapli wheat porridge is one of the most nourishing breakfasts you can make, given the nutritionally dense aspect of the ancient grain. Whether you prefer it sweet with jaggery and coconut or savoury with salt and spice, it’s a must-try using quality khapli atta like Aashirvaad Chakki Khapli Atta. Find recipes for both preparations below, for a nourishing breakfast or a wholesome dessert.
Khapli wheat, also known as Emmer wheat, is an ancient grain belonging to the species Triticum dicoccum. The word ‘Khapli’ itself comes from Marathi and roughly means ‘crusty’, which is a reference to the tough outer hull that keeps the grain protected and nutritious long after harvest.
Unlike modern wheat flour, khapli wheat flour retains much of its natural goodness, which is often lost in highly processed wheat. This makes it a particularly smart choice for the breakfast bowl, where you want a grain that will sustain you through the morning. Khapli wheat is rich in fibre, iron, magnesium, zinc, vitamin B1, and antioxidants, and has low gluten content.
Khapli wheat flour is an ancient grain variety that is lower in gluten and higher in nutrients than regular wheat, making it a healthier option for cooking and for porridge.
One of the best things about khapli wheat porridge is its flexibility. Khapli wheat has a mild, nutty flavour that works well in both sweet and savoury dishes without changing the taste of your food. The sweet version is made with jaggery, coconut, and warm milk. It tastes like a nourishing kheer you could eat for dessert without any guilt.
This recipe uses a sweet kheer-style preparation, a method common in Maharashtra and Karnataka, where khapli wheat has been cultivated for generations. Below are all the ingredients you will need.
Ingredients needed:
Broken Emmer wheat
Rice
Jaggery
Fresh coconut
Ginger powder
Milk
Salt
Ghee
Dry fruit and nuts
How It’s Made:
The rice and broken khapli wheat are pressure-cooked to soften them, with ample water and some salt.
Dry fruits and nuts, such as cashews and raisins, are fried in ghee in a kadhai. They are drained and removed.
The jaggery is added to the same ghee. Once it melts, the fresh coconut and ginger powder are mixed in.
The fried fruit and nuts are added, followed by the softened emmer wheat and rice, into the same kadhai and simmered.
Then, warm milk is added carefully. The kheer is left to simmer until thick.
What’s in a Savoury Khapli Wheat Porridge?
The savoury version replaces jaggery and coconut with mustard and cumin seeds, along with an array of vegetables, to replicate the breakfast favourite dalia. The taste profile is completely different but makes for an equally satisfying meal. You can also choose to make it with milk and add fruits, cinnamon, or nuts.
Ingredients
Khapli wheat (cracked emmer wheat)
Ghee
Mustard seeds: ½ tsp
Cumin seeds
Onion, ginger, green chillies
Mixed vegetables (carrot, peas, beans)
Turmeric
Salt
Water
Fresh coriander
How It’s Made:
The khapli wheat is dry-roasted until a nutty aroma is released, then removed from the heat.
Ghee is heated in a pan, with mustard and cumin seeds added; they should crackle.
Then add the onions, ginger, and green chillies, which are sautéed until soft.
The vegetables go next, then the turmeric and salt. These are cooked for a few minutes, then the khapli wheat is added.
Hot water is added and mixed, then covered and cooked, until it reaches a porridge-like consistency.
It is garnished with fresh coriander leaves before serving.
Cooking the khapli wheat porridge to the right consistency and perfect flavours comes down to a few techniques. These tips apply whether you are making the sweet jaggery-coconut version or a spiced savoury variation.
Cooking dalia in a pressure cooker is the quickest method and ensures a soft, well-cooked texture. Broken khapli wheat needs adequate cooking time to soften properly. Add more water than you think you need, as the grain absorbs a lot of water.
The broken emmer wheat and rice together need to be very well hydrated before you begin building the porridge. Under-cooked grain will result in a gummy, uneven texture. Err on the side of extra water when pressure-cooking.
For the savoury porridge: Always roast the cracked wheat in a little ghee before cooking, as this enhances its nutty aroma and prevents it from becoming sticky.
For the dessert: The same logic applies to dry fruits – frying cashews and raisins in ghee before adding them lifts their flavour enormously and gives them a light crunch.
Jaggery burns quickly over high heat and can turn bitter. Once your ghee is warm and the dry fruits are removed, keep the flame low before adding jaggery. Stir continuously until it melts smoothly, then add coconut and ginger powder.
This is the step most often rushed. Cold milk added to a hot kadhai will make the preparation pause, and not in a good way. The milk will curdle at the edges, disrupting the texture. Always warm the milk separately and pour it in carefully while stirring.
On cooling, the porridge will thicken; add milk to reach the consistency you prefer. Leave the porridge on a very low flame after adding milk. It will look thinner than you want, but the khapli wheat continues to absorb liquid even off the heat.
Ginger powder (sonth) does more than add warmth. Khapli wheat enhances digestion and detoxification, and the addition of warming spices like ginger complements this by supporting digestive vitality. Together, the grain and ginger make a porridge that is as gut-friendly as it is delicious.
Khapli wheat is gentle on the stomach, making it suitable for children, adults, and the elderly alike. The sweet jaggery-coconut version is particularly ideal for children who need sustained energy for school, or for older family members who prefer lighter, more easily digested breakfasts. So make these two dishes for your loved ones, keeping any food intolerances in mind.
No, it is generally easier to digest than modern wheat because it has lower gluten and higher fibre, which reduces bloating and improves gut comfort in many people.
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