Upma, uppumavu, or uppittu is a dish originating from the India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana, Karnataka,

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, and

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dish, cooked as a thick

porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

from dry-roasted semolina or coarse rice flour. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Upma is known for being a quick meal, served for breakfast or dinner.

Etymology

The different names for the dish derive from the combinations of the word ''uppu'', meaning salt in Tamil and ''mavu'' meaning ground grain meal in Tamil. In North India, the dish is called ''upma''. In

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, the dish traditionally had the name ''saanja'' in

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Ingredients and preparation

Upma is typically made by first lightly dry roasting semolina (called ''

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'' or ''sooji'' in India). The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or

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. The semolina is then added back to the pan and mixed thoroughly. Boiling water is added, and the mixture is stirred until the semolina absorbs the liquid and becomes fluffy in texture. There are several ways in which upma is made, and the variations are obtained by either adding or removing spices and vegetables. The texture can vary significantly as well, depending on how much water is added to it, and how long the mixture is allowed to remain on the flame thereafter.

Major variations

Semolina upma

The most popular version with wide variations of upma is made with whole or refined ground semolina made out of durum wheat. Sometimes a wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashews and peanuts. For a variation called ''masala upma'' (known as ''kharabath'' in Karnataka), sambar masala or garam masala is added along with red chilli powder, instead of green chillies. This variety is more popular in Karnataka, Maharastra, Tamil Nadu and parts of Andhra Pradesh and is usually served in South Indian restaurants. Uppumavu paired with hand-mashed banana is a common breakfast item in Kerala homes.

Whole wheat upma

Whole wheat or wheat dalia (cracked wheat) is a common variation of upma in Tamil Nadu, where it is eaten for breakfast or dinner. Sometimes it is cooked with vegetables like peas, carrots, and beans.

Upma pesarattu

Upma pesarattu is the most popular version in Andhra Pradesh, Yanam and Telangana. The dish contains upma and

pesarattu Pesarattu, pesara attu, pesara dosa (mung bean dosa), or cheeldo is a crepe-like bread, originating in Andhra Pradesh, India, that is a variety of dosa. It is made with green gram (''moong dal'') batter, but, unlike a typical dosa, it does not ...

combined. The upma is eaten by wrapping it in the pesarattu.

Rice upma

Rice upma, which is mainly popular in Tamil Nadu and southern parts of Karnataka, is referred to as ''akki tari uppittu'' (rice coarse flour uppittu). Another variant of upma is prepared with grated coconut instead of onions, especially on holy days, when onion is avoided. This type of upma is generally smeared with

at the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread or idli instead of flour. Upma made from coarser rava known as ''sajjige'' is a dish of Udupi cuisine. It is sometimes served along with snacks such as sautéed and spiced

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chevdo Bombay mix is an Indian snack mix (namkeen) which consists of a variable mixture of spicy dried ingredients, such as fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves. T ...

Corn upma

Another variation, particularly as a breakfast dish, is corn upma, eaten with milk and nuts.

Kesari bhath

In Karnataka, upma is also served with another common sweet dish of Karnataka, kesari bhath (ಕೇಸರಿ ಬಾತ್), with a scoop of each on one plate, in a presentation commonly called "chow chow bath".

Aval upma/Atukula upma

In Kerala and Andhra Pradesh, upma is made with flattened rice as a substitute for semolina. This dish is popularly called as Aval upmavu in Malayalam (അവൽ ഉപ്പുമാവ്) and Atukulu upma (అటుకులు ఉప్మా) in

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. This variant is also known as aval upma in the Chennai region when made with rice flakes similar to

Vermicelli upma

A popular light evening snack is upma made with vermicelli and tomato, peas and carrot.

Upma served with ghugni

In most parts of Odisha, a popular breakfast consists of sooji upma served with ghugni.

References

{{Wheat South Indian cuisine Karnataka cuisine Telangana cuisine Tamil cuisine Andhra cuisine Porridges Kerala cuisine Sri Lankan porridges