Poha /Flattened Rice Upma (gluten free)

Upma is a very easily made dish just in few minutes when we are back home after a long holidays or when we are out of veggies stock. Usually upma is not liked by many people but in our house , flattened brown rice upma is a big hit . Any upma involves just sauting and made instantly in no time without any veggies and it counts only calories but , I make upmas interesting by sauting sometimes in coconut oil or ghee and this time I had some left over Channa and rajma cooked which sparked me to do this upma which has turned into a tasty protein rich dish. Flattened rice upma is a gluten free one which can be had by all age groups. This dish can be prepared for dinner or breakfast. Try this nutrient rich upma and have a healthy meal with your loved ones. So, now lets start with the making of this protein rich upma.

⏲PREP TIME : 10 minutes

⏲COOK TIME : 10 minutes

🥘CUISINE : Indian

🥗COURSE : Gluten free dinner / breakfast meal

🍴YIELD : 4 servings


Flattened puffed brown rice : 2 cups

Channa – 4 Tbsp (soaked and cooked)

Rajma – 4 Tbsp (soaked and cooked)

Ginger jullients – 1 Tsp

Big onion – 1 chopped

Mustard seeds – 1/2 Tsp

Channa dhal – 2 Tsp

Urud dhal – 2 Tsp

Curry leaves – for sauting

Coconut scrapping – 3 Tbsp

Green chillies – 8 no.

Coriander leaves – for garnish


Wash the flattened puffed brown rice twice and sprinkle very little water , press it and keep it aside for 10 minutes.

Heat oil in a pan, saute mustard seeds , channa dhal, urud dhal, curry leaves, split green chillies and ginger jullients.

Now add chopped onion and let it cook.

Add in the cooked Channa and rajma.

Next add the flattened rice , salt and mix well to make it warm.

When it is done, add coconut scrappings and stop the flame.

Garnish with coriander leaves and serve hot.


Do not soak flattened rice for more than 10 minutes.

Eggless Banana Muffins (gluten free)

Cakes are generally baked for celebration but now a days we bake everyday to make kids have healthy nutritious food prepared at home. Gluten free cakes are baked without wheat or maida. Baking with maida is very easy. Baking without eggs and without wheat or maida is really tricky. In the beginning I learnt the basic baking using maida and eggs. Later, I wanted to experiment this gluten free and eggfree cakes. So this recipe involves tapioca flour and finger millet which are very nutritious. I have used nendram banana which i had it in hand. Usually when banana skin becomes black , no one turns towards it. Over ripe bananas can be used only this way without wasting it. So , lets start with the recipe of making gluten free banana muffins .

⏲PREP TIME : 20 minutes

⏲BAKE TIME : 40 minutes

🥘CUISINE : International

🍜COURSE : Gluten free dessert



Finger millet ( ragi) flour – 100 gm

Tapioca flour – 50 gm

Banana – 2 (big)

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

Oil – 60 ml +2 tbsp

Dates pitted – 15

Vanilla essence – 1 tsp

Honey – 2 tbsp

Milk – 1/2 cup (125 ml)


Sift all the dry ingredients like ragi, tapioca flour, baking powder, baking soda together 3 times and keep it aside.

Mash the bananas in a bowl ,using fork.

In a mixer jar add pitted dates ,bananas, oil, vanilla essence, honey and grind them to a smooth batter.

You can even use milk mentioned above to grind it.

Transfer the ground paste to a bowl and add the dry ingredients to the bowl and mix by cut and fold method using spatula.

Now add in the milk and mix them well.

Let the batter be in pouring consistency.

Place the cup cake liners in the cup cake pan and fill them with the batter and tap the pan to remove air bubbles.

Add nuts or chocochips on top .

In a preheated oven bake the muffins at 180°c for 40 minutes or until a toothpick comes out clean.


You can even soak the pitted dates in milk for 1/2 an hour to 1 hour and grind it with same milk.

Preheat the oven is always 10 minutes at the given temperature of baking so here, preheat at 180°c for 10 minutes then place the baking tray into the oven for baking.