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 Indians generally call suji.
A variety of upmas can also be made with thick, brown noodles and 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 grits 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 flavor 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 water bring to a boil add semolina/sooji slowly stirring continuously so to avoid lumps, mix well when all moisture is absorbed, cover for 5 minutes and serve hot with hot sauce, 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 with 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 (uppittu rice coarse flour).
Since rice is easier to digest than wheat, akki tari uppittu has also become a recommended eatable for patients along with Idli and Ganji.
This type of upma is usually spread 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 from thicker rava known as Sajjige is a dish in Udupi cuisine.
It is sometimes served alongside stir-fried battered rice. No matter where you go in India, Upma is a breakfast favorite! 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.
