Cassava (Manihot esculenta Crantz) is known to be high in carbohydrate content. The production of its flour is expected to increase its potential usage especially since it is high in production and continuing to rise annually. Different production methods of the flour were known to have different characteristics. This research was conducted to study effect of cassava flour and modified cassava flour combination on instant porridge characteristics. By combining modified cassava flour with cassava flour, it is known to enhance instant porridge characteristics. Cassava flour was obtained through combination of blanching and drying with varying blanching methods and drying time. The resulted flours were subjected to moisture content, yield, degree of fineness, rehydration ability and degree of whiteness tests. Cassava flour made by combination of submerged blanching and 18-h drying time was chosen to be made into instant porridge at varying ratios with modified cassava flour by drum drying. Five different ratios of cassava flour to modified cassava flour which were 100:0, 70:30, 50:50, 30:70 and 0:100, were applied to the formulation of instant porridge. The result of cassava flour to modified cassava flour ratio of 0:100 showed the best characteristics of instant porridge based on analyses and organoleptic properties. The best instant porridge formulation, added with other ingredients such as skim milk powder and powdered sugar to be served as final product, contained 10.33% protein, 2.17% fat, 78.73% carbohydrate, 946.74 mg/100g calcium, 3.12% soluble fiber and 4.55% insoluble that makes up to 7.67% total dietary fiber.