Gluten Free Upma (Savory Indian Porridge) (Edit recipe)

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Upma is a traditional savory breakfast dish that originated in southern India and is made from semolina which is coarsely ground wheat. I wanted to make a gluten free version of this dish and so I tried making it using ‘idli rava’ or ‘rice rava’ , which is coarsely milled parboiled rice.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

12

Serves: 2

Ingredients

1 cup Parboiled Rice, coarsely milled parboiled rice is called as Idli Rava
2 Tbsp Extra Virgin Olive Oil
0.5 whole Onion, chopped finely
2 tsp Ginger Root, grated
1 whole Serrano, raw, finely chopped
10 whole Curry Leaves
0.5 tsp Sea Salt
10 whole Cashews, Raw, halved or chopped
1 tsp Mustard Seeds
1 tsp Cumin Seed, Whole
4 cups Hot Water, Boiling
1 bunch Cilantro, chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a wide bottom and deep saute pan (or a saute pan). When hot turn heat to medium and add the idli rava to it. Lightly roast on medium heat stirring constantly for 2-3 minutes until slightly toasty. Turn heat off. Transfer to a blender. Wait for 5-10 mins until it's cooled down before pulsing it in the blender for about 10-15 seconds. (This step is to just further turn the idli rava into a finer consistency. If the brand that you use is of a finer consistency, you may skip this step of processing)
Now heat the same deep saute pan (or if your pan is not deep, you can use any cooking pot) and add the olive oil. When hot, add the mustard seeds and cumin seeds. Turn heat to low and wait for the seeds to start spluttering slowly. Once the seeds have spluttered, add the onions, green chillies, ginger and curry leaves. Saute for 2-3 minutes on medium heat stirring frequently until the onions are golden brown. Meanwhile place water to boil in a kettle or another cooking pot.
Once the onions turn golden brown, add the cashew nuts and saute for another 1-2 mins until the cashews are slightly toasted.
Next add the boiling water measuring as per recipe. And then add the roasted (and blended) idli rava and salt. Add the fresh cilantro. Cover and cook on medium for 10-12 mins until most of the water is evaporated but the porridge is still moist.

Notes

'Idli rava' is coarsely milled parboiled rice which is sometimes added to idli batter to get coarse and spongy idlis. You can get this product from any Indian grocery store or you can purchase it online from amazon. I used this brand. Before purchasing check ingredients to make sure the brand has no other ingredients or gluten.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1336
Fat:	79 g
Carbohydrates:	121 g
Protein:	32 g
Cholesterol:	0 g
Sodium:	583 mg
Fiber:	9 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.