Upma, also known as Uppindi, Uppumavu, Uppittu, Khaarabath, Uppeet and Rulanv is an Indian dish made from semolina or rava. The name is an amalgamation of two words: uppu means “salt” and maavu means “flour”. Upma is a common South Indian breakfast dish. It is usually made from refined wheat grains, which are generally called suji by Indians.

A variety of upmas can also be made with noodles and thick brown wheat grains. Upma is simple and easy to prepare. You can also add vegetables to enhance the flavor and make it a more nutritious and healthy dish. Upma can also be garnished with a variety of beans (raw or sprouted), cashews, and peanuts.

Semolina is most commonly made from durum wheat, which is thicker and yellow in color with a higher protein and gluten content than rava. Rava on the other hand is specifically semolina made from common wheat also known by the trade name Cream of Wheat or farina (food), which is a softer white cereal.

Upma is prepared in many ways; in fact, all upma cooks will incorporate variations in taste when making upma. This variation is obtained by varying or emphasizing particular spices.

Recipe: Basic Upma

Summary: Basic Upma

Ingredients:

1 – tablespoon – channa dal

1 – slice – minced ginger

1 – small – chopped onion

1 – teaspoon – cumin

8 – leaf – curry leaves

2 – piece – gr chillies

1 – pinch – hinge

1/2 – teaspoon – mustard seeds

1 – tablespoon – oil or butter

2 – tablespoons – peanuts

1 – pinch – salt

1 – cup – sooji/grits/rava

1 – teaspoon – urad wash

Instructions:

add oil in a heavy pan, add mustard seeds, cumin and add channadal, peanuts and sauté until cooked add urad wash, add minced ginger, chillies curry leaves add salt and boil water add semolina/sooji slowly stirring continuously so to avoid lumps, mix well when all the moisture is absorbed, cover for 5 minutes and serve hot with chutney, pickles, sambhar and kids love to eat with a little sugar.

Cooking time (duration): 25

Type of diet: Vegetarian

Number of Servings (yield): 4

Type of food: breakfast

Apart from Rava, Upma is widely made from Rava rice, Vermicelli and durum wheat semolina as well. Rice Upma, which is mainly popular in the southern parts of Karnataka, is known as Akki Tari Uppittu (coarse uppittu rice flour).

Since rice is easier to digest than wheat, akki tari uppittu has also become a recommended edible for patients along with Idli and Ganji.

This type of upma is usually smeared with ghee at the end of the preparation. Dishes similar to upma can be prepared by substituting small crumbs of leftover bread or Idli for the flour. Upma made of thicker rava known as Sajjige is a dish of Udupi cuisine.

It is sometimes served together with stir-fried beaten rice. No matter where you go in India, Upma is a favorite breakfast! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so healthy you can even make it as a meal.