GLUTEN FREE UPMA (SAVORY INDIAN BREAKFAST PORRIDGE)
 
Prep time
Cook time
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A delicious savory gluten free Indian porridge made from coarsely milled rice that is mildly flavored with fresh ginger and green chillies.
Author:
Cuisine: Indian
Serves: 2
RecipeIngredients
  • 1 cup Idli rava or rice rava (make sure it is gluten free)
  • 2 tbsps extra virgin olive oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ medium onion, finely chopped
  • 1 green chili (serrano), finely chopped
  • 1 by ½ inch of fresh ginger, finely chopped (about 2 tsp grated)
  • 8-10 fresh curry leaves, roughly torn into pieces
  • 8-10 cashew nuts, halved or chopped
  • ½ tsp sea salt
  • 4 cups boiling hot water
  • Fresh cilantro, handful - roughly chopped
RecipeInstructions
  1. 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)
  2. 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.
  3. Once the onions turn golden brown, add the cashew nuts and saute for another 1-2 mins until the cashews are slightly toasted.
  4. 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.
Recipe by Cook2Nourish at https://cook2nourish.com/2025/01/gluten-free-upma-savory-indian-breakfast-porridge.html