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 Upma | |
| Alternative names | Uppuma, uppittu, uppumavu, uppindi, kharabath, upeet, rulanv |
|---|---|
| Course | Breakfast |
| Place of origin | India |
| Main ingredients | Semolina or coarse rice flour |
Upma,uppumavu, uppindi, kharabath, upit, upeet, rulanv, uppuma, oruppittu is a dish of thickporridge fromdry-roastedsemolina or coarse rice flour. Upma originated fromSouthern India, and is most common inAndhra Pradesh,Karnataka,Kerala,Maharashtra,Odisha,Tamil Nadu andTelangana.[1] Various seasonings and vegetables may be added during cooking.
Like many South Indian dishes, upma has also become part ofSri Lankan culinary habits (particularly those ofSri Lankan Tamils) since the late 20th century, through the Indian influence.[2]
The different names for the dish derive from the combinations of the worduppu, meaning salt in South Indian languages andmavu meaning ground grain meal.[3] InNorth India, the dish is calledupma. InMaharashtra, the dish traditionally had the namesaanja inMarathi.
| Language | Roman Transliteration | Native Unicode |
|---|---|---|
| Gujarati | Upma | ઉપમા |
| Kannada | Uppittu, kharabath | ಉಪ್ಪಿಟ್ಟು, ಖಾರಬಾತ್ |
| Tamil | Uppuma | உப்புமா |
| Malayalam | Uppumavu | ഉപ്പുമാവ് |
| Telugu | Upma, Uppindi | ఉప్మా, ఉప్పిండి |
| Marathi | Saanja, upma, upit | सांजा, उपमा, उपीट |
| Konkani | Rulaanv | रुलांव |
| Hindi | Upma | उपमा |
| Odia | Upma | ଉପମା |
| Bengali | Upma | উপমা |
| Nutritional value per 120 gm | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,046 kJ (250 kcal) | ||||||||||||||
45.67 | |||||||||||||||
| Dietary fiber | 3.2 g | ||||||||||||||
3.78 | |||||||||||||||
| Saturated | 0.916 g | ||||||||||||||
| Monounsaturated | 1.54 g | ||||||||||||||
| Polyunsaturated | 0.944 g | ||||||||||||||
8.11 | |||||||||||||||
| |||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from theNational Academies.[5] | |||||||||||||||
Upma is typically made by first lightly dry roastingsemolina (calledrava orsooji in India). The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil orghee. 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.[6][7]
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.
The most popular version with wide variations of upma is made with whole or refined groundsemolina made out ofdurum 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 calledmasala upma (known askharabath in Karnataka),sambar masala orgaram masala is added along with redchilli 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 inKerala homes.
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 is the most popular version inAndhra Pradesh,Yanam andTelangana. The dish contains upma andpesarattu combined. The upma is eaten by wrapping it in the pesarattu.[8][9]
Rice upma, which is mainly popular in Tamil Nadu and southern parts of Karnataka, is referred to asakki 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 withghee at the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread oridli instead of flour. Upma made from coarser rava known assajjige is a dish ofUdupi cuisine. It is sometimes served along with snacks such as sautéed and spicedpoha orchevdo.
Another variation, particularly as a breakfast dish, is corn upma, eaten with milk and nuts.[10]
InKarnataka, 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".
InKerala andAndhra Pradesh, upma is made withflattened rice as a substitute for semolina. This dish is popularly called as Aval upmavu inMalayalam (അവൽ ഉപ്പുമാവ്) and Atukulu upma (అటుకులు ఉప్మా) inTelugu. This variant is also known as aval upma in the Chennai region when made with rice flakes similar topoha.
A popular light evening snack is upma made withvermicelli and tomato, peas and carrot.
In most parts ofOdisha, a popular breakfast consists of sooji upma served withghugni.
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