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Upma

Upma
Alternative names	Uppuma, Uppittu, Uppumavu, Uppindi, Kharabath, Upeet, Rulanv
Course	Breakfast
Place of origin	India
Main ingredients	Semolina or coarse rice flour
Cookbook: Upma   Media: Upma

Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from South India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, Karnataka, Maharashtra, and in Sri Lankan Tamil communities.. Often, depending on preference, it has various seasonings and/or vegetables added during cooking.

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 Maharashtra, the dish traditionally had the name saanja in Marathi.

Ingredients and preparation

Upma is typically made by first lightly dry roasting semolina (called rava 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 ghee. 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 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 ghee 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 poha or chevdo.

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

Vermicelli upma

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

Upma with ghugni

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

See also

• List of porridges
• Broken rice
• Couscous
• Food portal

References

1. "Poha or upma? Shabana Azmi and Twitter divided over breakfast dish". Hindustan Times. 9 October 2017. Archived from the original on 27 January 2018. Retrieved 27 January 2018.
2. Pandya, M. (1985). Indian Vegetarian Cooking. Inner Traditions/Bear. p. 164. ISBN 978-0-89281-342-1. Archived from the original on 15 August 2023. Retrieved 26 January 2018.
3. Burrow, T. (Thomas); Emeneau, M. B. ; 1904-; (Murray Barnson) (1984). "A Dravidian etymological dictionary". dsalsrv04.uchicago.edu. Retrieved 24 June 2019.{{cite web}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link)
4. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
5. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
6. Dubey, Krishna Gopal (27 September 2010). THE INDIAN CUISINE. PHI Learning Pvt. Ltd. ISBN 9788120341708. Archived from the original on 15 August 2023. Retrieved 16 August 2019.
7. "Upma: Here's All You Need To Know About The Traditional Indian Breakfast Dish". NDTV Food. Archived from the original on 24 June 2019. Retrieved 24 June 2019.
8. Chef and Her Kitchen. "MLA Pesarattu ..aka.... Upma Pesarattu....Andhra's Signature Recipe". Archived from the original on 23 October 2020. Retrieved 19 September 2020.
9. "Upma Pesarattu Dosa (Traditional Andhra Breakfast) recipe | Breakfast recipes | Bethica Das recipes". RecipeBook. Archived from the original on 27 June 2021. Retrieved 19 September 2020.
10. Dalal, Tarla (28 October 2003). Healthy breakfast. Mumbai: Sanjay. p. 9. ISBN 9788186469811.

v t e Sri Lankan cuisine
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Side dishes	Bread Gal Banis Jam paan Kimbula Banis Maalu paan Roast Paan Seeni Banis Sri Lankan tea bun Theti Paan Curry Curry Apple curry Beetroot curry Brinjal paal curry Cashew curry Chicken curry Kakuluwo curry (Crab curry) Elumas (Lamb curry) Ismoru (Beef curry) Jaffna lamb curry Malu Mirisata (Fish curry) Mango curry Moju (Pork curry) Murunga curry Polos (Jackfruit curry) Potato curry Pumpkin curry Other Malay Achcharu Babath Fish Cutlet Dal Ekor soup Gotukola Gova Kaldu Kiri hodi Mallung Papadum Rasam Sambol Katta sambal Pol sambol Seeni sambol Vaalai kai sambal Sri Lankan omelette Thakkadi
Snacks	Chinese rolls Fish Patties Kadala Lavariya Odiyal Pol Pani Sanja Sathe Surul appam Tapioca chips Vade Isso vade Parippu vade Ulundu vade
Beverages	Arrack Beer Faluda Koththamalli Masala chai Tea Toddy
Sweets & desserts	Aasmi Aggala Älpäl Aluwa Athirasa Bibikkan Bolo fiado Bombai muttai Breudher Butter cake Chocolate biscuit pudding Surul appam Dodol Kalu dodol Kiri Dodol Dosi Inguru dosi Kiri dosi Puhul dosi Ijzer koekjes Hakuru Kevum Konda kevum Mung kevum Naran kevum Thala kevum Undu kevum Kiri aluwa Kokis Love cake Modhakam Mudavāpu meekiri Pandan cake Pani Kaju Pani walalu Pushnambu Sakkarai Muttai Seenakku Sukiri Thala Guli Undu Walalu Watalappam Weli Thalapa
Condiments	Chinese chili paste Lunumiris Thuna paha
Ingredients	Banana pith Cardamom Cashew Chili pepper Cinnamon Coconut Coconut milk Condensed milk Fish Karapincha Kangkung Kithull Lemongrass Pandan Traditional rice Treacle Turmeric

v t e Wheat
Types	Common Marquis Norin 10 Red Fife Winter wheat Durum Einkorn Emmer Khorasan Spelt
Agronomy	Wheat diseases list Wheat mildew Hessian fly
Trade	Australian Wheat Board Canadian Wheat Board Corn exchange Exports International Wheat Council Peak wheat Production statistics Protein premium Wheat pools in Canada
Plant parts and their uses	Stalk Straw Seed Bran Germ Chaff (husk) Endosperm Gluten Sprouts
Basic preparation	None Berries or groats Milling Farina Flour Middlings Semolina Parboiling Bulgur
As an ingredient	Bread Couscous Cracker Flatbread Pasta Wheat beer Wheat germ oil Wheat gluten
Associated human diseases	Anaphylaxis Gluten-related disorders coeliac disease non-celiac gluten sensitivity wheat allergy dermatitis herpetiformis ataxia
Related concepts	Bread riot Plant breeding Refined grains Staple food Wheatpaste Whole grain Shattering Tell Abu Hureyra Tell Aswad
Category

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