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Upma is a satisfying and flavorful breakfast or lunch goto item. It is made from semolina (suji/sooji), a wheat product, and makes it impossible for people with celiac disease or gluten intolerance to enjoy it. As with many gluten free substitutions, rice comes to the rescue once again…this time in the form of thin rice noodles (rice sticks). Try this delicious gluten-free rice sticks upma recipe for a variation to the traditional upma. Oh…and we’d like to mention that you don’t have to have a gluten intolerance to enjoy this fabulous upma!
Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 4-5
Ingredients:
Thin Rice Noodles (sticks) – approx 8oz (250 g)
Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Asafoetida (Hing) – 1/8 tsp (For people with gluten allergy, please look for gluten free asafoetida or buy it in its whole form and powder it at home)
Turmeric Powder – 1/4 tsp
Chana Daal – 1 tsp
Whole Peanuts – 1/4 cup
Urad Daal – 1 tsp
Curry Leaves – 1 sprig
Green Chilies – to taste, slit
Ginger – 1 Tbsp, minced
Salt – to taste
Lime Juice – to taste
Cilantro – few sprigs, chopped for garnishing
Method:
1. In a large pot, bring water (approx 2 quarts) to a boil. Switch off stove.
2. Add Rice Noodles and make sure they are completely submerged in the water. Allow them to soak in the hot water for exactly 5 minutes.
3. Heat Oil in a large non-stick pan.
4. Add Mustard Seeds and allow them to pop.
5. Add Asafoetida, Turmeric Powder, Chana Daal and Peanuts. Stir for 30 secs.
6. Add Urad Daal and allow the daals/peanuts to turn light golden.
7. Add Curry Leaves, Green Chilies and Ginger. Mix well.
8. Add drained Rice Noodles to the pan and salt to taste.
9. Using tongs, mix the noodles well until all of the ingredients are well incorporated.
10. Garnish with Lime Juice and chopped Cilantro. Serve hot.
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Orkut
January 17th, 2013 at 6:36 pm
Great Recipe…
Will definitely try it out…
[Reply]
January 17th, 2013 at 6:43 pm
looks yum, will try it soon
[Reply]
January 17th, 2013 at 8:42 pm
Hello Hetal and Anuja,
Fantastic recipe. What I do is I add a teaspoon of oil, turmeric, and lime juice to the water itself and then add the rice noodles to water. Along with onions I add capsicum. comes out with nice flavor.
Thanks,
Revati
[Reply]
January 17th, 2013 at 8:46 pm
Hello Hetal and Anuja,
Fantastic recipe. What I do is I add a teaspoon of oil, turmeric, and lime juice to the water itself and then add the rice noodles to water. Along with onions I add capsicum. comes out with nice flavor.
Thanks,
Revati
[Reply]
hetal Reply:
January 19th, 2013 at 5:55 pm
Hi Revathi,
That sounds like a great idea! Thanks for sharing.
[Reply]
January 17th, 2013 at 9:19 pm
This is called “Sevai” in Tamil…. You can also make this with coconut seasoning, same ingredients as you would use in making coconut rice. Eat it with some fresh coconut chutney & you would find yourself in heaven!
[Reply]
January 18th, 2013 at 10:57 am
Great recipe!! Thanks for sharing. Can you also show how to make basic soup recipes, like tomato soup, brocolli soup etc. Would love to see your version .
[Reply]
January 18th, 2013 at 2:58 pm
hi Guys,
I just want to know where you bought those spatulas, please tell us.
thank u
[Reply]
January 18th, 2013 at 6:14 pm
wow look very nice.
i will try very soon.
[Reply]
January 18th, 2013 at 7:04 pm
Looks good ladies, rice noodles are so light they can be demolished in a matter of seconds! I’m going to try making it with lots of crunchy vegetables.
[Reply]
January 21st, 2013 at 6:43 am
Tried it today, it was yumm! please post more Gluten free vegan dishes.
[Reply]
January 21st, 2013 at 11:29 am
Hi
You need to be aware that as you are aiming this as Coeliacs and those who need a GlutenFree diet, that with Indian food there are many areas where cross contamination is a problem.
In your recipe you do not mention that the Asafoetida (Hing)you are using is Gluten Free. You can get two forms of it, the common one contains wheat flour in it and the Gluten Free one has rice flour (suitable for Coeliacs) in it.
Even though you are only adding a small amount of it it can be a problem…please be aware of this.
Prakash
Cambridgeshire Coeliac Group Organiser
Facebook: https://www.facebook.com/CambridgeshireSillyYakCoeliacGroup
[Reply]
hetal Reply:
January 23rd, 2013 at 5:06 pm
Hi Prakash,
Thank you for pointing out theses important facts regarding cross contamination and hing. We are sure it will be very useful to our viewers.
[Reply]
Sweta Prakash Reply:
February 26th, 2013 at 3:57 pm
Thanks Prakash for the information.
Doctor suggested my sis to have gluten free diet. Gluten is poison for her.
Thanks Hetal for this recepie, I will wait for more gluten free recepies.
[Reply]
January 22nd, 2013 at 5:01 pm
Hi beautiful ladies, you both looks fantastic.
I used to do this for our breakfast, i love to add some chopped onion in it. This is one of the traditionals receipes in Maharashtra, we called it shevyachi khichadi & I love it, thank you soo much for sharing this receipe.
I am looking for showmethecurry APP for my ipad & iphone, I didn’t found anywhere.
It’s really very convinient if you work on that, thanks a bunch.
[Reply]
hetal Reply:
January 23rd, 2013 at 4:51 pm
Thanks for the feedback Jyoti. We’ll look into the iphone app.
[Reply]
March 25th, 2013 at 6:56 am
Really Liked this recipe , I am also blogging @ http://food4gfv.blogspot.com. You will find lot of healthy, Gluten Free, Vegan recipes from different parts of world.
Thanks for sharing so many nice easy to follow recipes.
[Reply]