Upma, also known as Uppindi, Uppumavu, Uppittu, Kharabath, 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 often call suji.
A variety of upmas can also be prepared with both noodles and coarse, 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 kidney beans (raw or sprouted), cashews, and peanuts.
Semolina is most often 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 soft wheat also known by the trade name of Cream of wheat or farina (food), which is a softer white cereal.
Upma is prepared in many ways; in fact, every upma cook will generally incorporate flavor variations 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 onion, minced
1 – teaspoon – cumin
8 – leaf – curry leaves
2 pieces – gr of chilies
1 – pinch – hinge
1/2 teaspoon mustard seeds
1 – tablespoon – oil or butter
2 – tablespoon – peanuts
1 – pinch – salt
1 – cup – sooji / semolina / rava
1 – teaspoon – urad wash
Instructions:
add oil in a heavy skillet, add mustard seeds, cumin and add channadal, peanuts and sauté until cooked add urad wash, add minced ginger, chilli curry leaves hing add salt and water bring to a boil add semolina / sooji stirring slowly continuously so to avoid lumps mix well when all the moisture is absorbed cover for 5 min and serve hot with chutney, pickle, sambhar and children love to eat with a little sugar.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Type of food: breakfast
Besides Rava, Upma is made extensively with Rava rice, noodles, and durum wheat semolina as well. Upma rice, which is mainly popular in the southern parts of Karnataka, is known as Akki Tari Uppittu (coarse flour uppittu rice).
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 in place of flour. Upma made from thicker rava known as Sajjige is a dish from Udupi cuisine.
It is sometimes served alongside sauteed beaten rice. No matter where you go in India, Upma is a favorite hot breakfast food! Native to South India, this tasty dish can be eaten for breakfast, brunch, or as a snack and is so healthy that you can even whip it up as a meal.