# Upma > Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Upma > Markdown URL: https://mediated.wiki/source/Upma.md > Source: https://en.wikipedia.org/wiki/Upma > Source revision: 1345383647 > License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/) {{Short description|Semolina or rice dish from India}} {{More citations needed|date=April 2011}} {{Use dmy dates|date=September 2019}} {{Use Indian English|date=September 2019}} {{Infobox food | name = Upma | image = A photo of Upma.jpg | image_size = 250px | caption = Upma | alternate_name = Uppuma, uppittu, uppumavu, uppindi, kharabath, upeet, rulanv | country = [India](/source/India) | creator = | course = [Breakfast](/source/Breakfast) | served = | main_ingredient = [Semolina](/source/Semolina) or coarse rice flour | variations = | calories = | other = }} '''Upma''', '''uppumavu, uppindi, kharabath, upit, upeet, rulanv, uppuma''', or '''uppittu''' is a dish of thick [porridge](/source/porridge) from [dry-roasted](/source/Dry_roasting) [semolina](/source/semolina) or coarse rice flour. Upma originated from [Southern India](/source/Southern_India), and is most common in [Andhra Pradesh](/source/Andhra_cuisine), [Karnataka](/source/Karnataka_cuisine), [Kerala](/source/Kerala_cuisine), [Maharashtra](/source/Maharashtrian_cuisine), [Odisha](/source/Cuisine_of_Odisha), [Tamil Nadu](/source/Tamil_cuisine) and [Telangana](/source/Telangana).{{cite book | last=Pandya | first=M. | title=Indian Vegetarian Cooking | publisher=Inner Traditions/Bear | year=1985 | isbn=978-0-89281-342-1 | url=https://books.google.com/books?id=361xlN0cL1wC&pg=PA164 | access-date=26 January 2018 | page=164 | archive-date=15 August 2023 | archive-url=https://web.archive.org/web/20230815114650/https://books.google.com/books?id=361xlN0cL1wC&pg=PA164 | url-status=live }} Various seasonings and vegetables may be added during cooking. Like many South Indian dishes, upma has also become part of [Sri Lankan culinary habits](/source/Sri_Lankan_cuisine) (particularly those of [Sri Lankan Tamils](/source/Sri_Lankan_Tamils)) since the late 20th century, through the Indian influence.{{Cite web |last=Subramanian |first=Lakshmi |date=2024-07-07 |title=Around 50 refugee chefs are showcasing their culinary traditions in Chennai |url=https://www.theweek.in/theweek/leisure/2024/07/06/refugee-chefs-from-sri-lanka-myanmar-and-bangladesh-showcase-their-country-s-cuisine-at-oorum-unavum-chennai.html |access-date=2025-02-22 |website=[The Week](/source/The_Week_(Indian_magazine)) |language=en}} ==Etymology== The different names for the dish derive from the combinations of the word ''uppu'', meaning salt in South Indian languages and ''mavu'' meaning ground grain meal.{{Cite web|url=https://dsalsrv04.uchicago.edu/cgi-bin/app/burrow_query.py?page=425|title=A Dravidian etymological dictionary.|last1=Burrow|first1=T. (Thomas)|last2=Emeneau|first2=M. B.; 1904-; (Murray Barnson)|date=1984|website=dsalsrv04.uchicago.edu|access-date=2019-06-24}}{{Dead link|date=August 2023 |bot=InternetArchiveBot |fix-attempted=yes }} In [North India](/source/North_India), the dish is called ''upma''. In [Maharashtra](/source/Maharashtra), the dish traditionally had the name {{lang|mar-Latn|saanjai}} in [Marathi](/source/Marathi_language). {|class="wikitable" |- ! Language !! Roman Transliteration !! Native Unicode |- | [Gujarati](/source/Gujarati_language) || Upma || ઉપમા |- | [Kannada](/source/Kannada_language) || Uppittu, kharabath || ಉಪ್ಪಿಟ್ಟು, ಖಾರಬಾತ್ |- | [Tamil](/source/Tamil_language) || Uppuma ||உப்புமா |- | [Malayalam](/source/Malayalam_language) || Uppumavu || ഉപ്പുമാവ് |- |[Telugu](/source/Telugu_language)|| Upma, Uppindi || ఉప్మా, ఉప్పిండి |- | [Marathi](/source/Marathi_language) || Saanja, upma, upit || सांजा, उपमा, उपीट |- | [Konkani](/source/Konkani_language) || Rulaanv || रुलांव |- | [Hindi](/source/Hindi) || Upma || उपमा |- | [Odia](/source/Odia_language) || Upma || ଉପମା |- |[Bengali](/source/Bengali_language) || Upma || উপমা |} {{nutritionalvalue | name=Upma | serving_size=120 gm | fat =3.78 | satfat =0.916 g | polyfat =0.944 g | monofat =1.54 g | protein =8.11 | carbs =45.67 | sugar =2.63 | fiber =3.2 g | sodium_mg =190 | potassium_mg=223 | note =[http://www.fatsecret.co.in/calories-nutrition/=Full Link to Fatsecret India] |kJ=1046}} ==Ingredients and preparation== Upma is typically made by first lightly dry roasting [semolina](/source/semolina) (called ''[rava](/source/Bombay_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](/source/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.{{Cite book|url=https://books.google.com/books?id=U4woRbF8irsC&pg=PA246|title=THE INDIAN CUISINE|last=Dubey|first=Krishna Gopal|date=2010-09-27|publisher=PHI Learning Pvt. Ltd.|isbn=9788120341708|language=en|access-date=16 August 2019|archive-date=15 August 2023|archive-url=https://web.archive.org/web/20230815114650/https://books.google.com/books?id=U4woRbF8irsC&pg=PA246|url-status=live}}{{Cite web|url=https://food.ndtv.com/food-drinks/upma-heres-all-you-need-to-know-about-the-traditional-indian-breakfast-dish-1850247|title=Upma: Here's All You Need To Know About The Traditional Indian Breakfast Dish|website=NDTV Food|access-date=2019-06-24|archive-date=24 June 2019|archive-url=https://web.archive.org/web/20190624183157/https://food.ndtv.com/food-drinks/upma-heres-all-you-need-to-know-about-the-traditional-indian-breakfast-dish-1850247|url-status=live}} 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=== thumb|Upma made from sooji The most popular version with wide variations of upma is made with whole or refined ground [semolina](/source/semolina) made out of [durum wheat](/source/durum_wheat). Sometimes a wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), [cashew](/source/cashew)s and peanuts. For a variation called ''masala upma'' (known as ''kharabath'' in Karnataka), [sambar masala](/source/Sambar_(dish)) or [garam masala](/source/garam_masala) is added along with red [chilli powder](/source/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](/source/Kerala) homes. ===Whole wheat upma=== thumb|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](/source/Andhra_Pradesh), [Yanam](/source/Yanam) and [Telangana](/source/Telangana). The dish contains upma and [pesarattu](/source/pesarattu) combined. The upma is eaten by wrapping it in the pesarattu.{{Cite web|last=Chef and Her Kitchen|title=MLA Pesarattu ..aka.... Upma Pesarattu....Andhra's Signature Recipe|url=http://www.chefandherkitchen.com/2010/08/mla-pesarattu-aka-upma-pesarattuandhras.html|access-date=2020-09-19|archive-date=23 October 2020|archive-url=https://web.archive.org/web/20201023220803/http://www.chefandherkitchen.com/2010/08/mla-pesarattu-aka-upma-pesarattuandhras.html|url-status=live}}{{Cite web|title=Upma Pesarattu Dosa (Traditional Andhra Breakfast) recipe {{!}} Breakfast recipes {{!}} Bethica Das recipes|url=https://recipebook.io/home/recipedetails/rbk_5bae3fcba57b8/upma-pesarattu-dosa-traditional-andhra-breakfast|access-date=2020-09-19|website=RecipeBook|language=en|archive-date=27 June 2021|archive-url=https://web.archive.org/web/20210627211951/https://recipebook.io/home/recipedetails/rbk_5bae3fcba57b8/upma-pesarattu-dosa-traditional-andhra-breakfast|url-status=live}} ===Rice upma=== thumb|Broken rice upma with coconut chutney 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](/source/ghee) at the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread or [idli](/source/idli) instead of flour. Upma made from coarser rava known as ''sajjige'' is a dish of [Udupi cuisine](/source/Udupi_cuisine). It is sometimes served along with snacks such as sautéed and spiced [poha](/source/Poha_(rice)) or [chevdo](/source/chevdo). ===Corn upma=== thumb|Corn upma Another variation, particularly as a breakfast dish, is corn upma, eaten with milk and nuts.{{cite book|last=Dalal|first=Tarla|title=Healthy breakfast|date=28 October 2003|publisher=Sanjay|location=Mumbai|isbn=9788186469811|pages=9}} ===Kesari bhath=== In [Karnataka](/source/Karnataka), uppittu is also served with another common sweet dish of Karnataka, [kesari bhath](/source/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](/source/Kerala) and [Andhra Pradesh](/source/Andhra_Pradesh), upma is made with [flattened rice](/source/Poha_(rice)) as a substitute for semolina. This dish is popularly called as Aval upmavu in [Malayalam](/source/Malayalam) (അവൽ ഉപ്പുമാവ്) and Atukulu upma (అటుకులు ఉప్మా) in [Telugu](/source/Telugu_language). This variant is also known as aval upma in the Chennai region when made with rice flakes similar to [poha](/source/poha_(rice)). ===Vermicelli upma=== thumb|Vermicelli upma A popular light evening snack is upma made with [vermicelli](/source/vermicelli) and tomato, peas and carrot. ===Upma with ghugni=== In most parts of [Odisha](/source/Odisha), a popular breakfast consists of sooji upma served with [ghugni](/source/ghugni). ==See also== * [List of porridges](/source/List_of_porridges) * [Broken rice](/source/Broken_rice) * [Couscous](/source/Couscous) * {{portal-inline|Food}} ==References== {{reflist}} {{commons category|Upma}} {{Indian Dishes}} {{Sri Lankan cuisine}} {{Wheat}} Category:South Indian cuisine Category:Karnataka cuisine Category:Telangana cuisine Category:Tamil cuisine Category:Andhra cuisine Category:Porridges Category:Kerala cuisine Category:Sri Lankan porridges --- Adapted from the Wikipedia article [Upma](https://en.wikipedia.org/wiki/Upma) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Upma?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.