Upma, uppumavu, or uppittu is a dish of thick porridge from Dry roasting semolina or coarse rice flour. Upma originated from Southern India, is most common in Kerala cuisine, Andhra cuisine, Tamil cuisine, Odisha, Karnataka, Maharashtra and Telangana.
Like many South Indian dishes, Upma has also become part of Sri Lankan culinary habits (particularly those of Sri Lankan Tamils) since the 20th century.
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 language.
|
|
| ઉપમા |
| ಉಪ್ಪಿಟ್ಟು, ಖಾರಬಾತ್ |
| உப்புமா |
| ഉപ്പുമാവ് |
| ఉప్మా, ఉప్పిండి |
| सांजा, उपमा, उपीट |
| रुलांव |
| उपमा |
| ଉପମା |
| উপমা |
Ingredients and preparation
Upma is typically made by first lightly dry roasting
semolina (called
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. 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),
cashew 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 language. 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
