Upma, also known as Uppindi, Uppumavu, Uppittu, Kharabath, Uppeet, and Rulanv is an Indian dish made of semolina or rava. The name is an amalgam of two words: uppu means "salt" and maavu means "flour". Upma is a common South Indian breakfast dish. It is usually made with refined wheat grains, which Indians generally call suji.
A variety of upmas can also be made with both vermicelli and thick, brown wheat grains. Upma is simple and easy to prepare. You can also add vegetable to enhance the taste and make it more nutritious and healthy dish. Upma may also be garnished with a variety of beans (raw or sprouted), cashew 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 soft wheat also known by the trade name of Cream of wheat or farina (food), which is a softer white cereal.
There are many ways Upma is prepared; Indeed, every upma cook usually will incorporate variations in flavor when making Upma. This variation is obtained by varying or emphasizing particular spices.
Recipe: Basic Upma
Summary: Basic upma
1 – tbsp – channa dal
1 – slice – chopped ginger
1 – small – chopped onion
1 – tsp – cumin
8 – leaf – curry leaves
2 – piece – gr chillies
1 – pinch – hing
1/2 – tsp – mustard seeds
1 – tbsp – oil or butter
2 – tbsp – peanuts
1 – pinch – salt
1 – cup – sooji / semolina / rava
1 – tsp – urad wash
add oil in a heavy pan, add mustard seeds, cumin and add channadal, peanuts and saute till they are cooked add urad wash, add chopped ginger, chillies curry leaves hing add salt and water bring it to boil add semolina / sooji slowly stirring continuously so to avoid lumps mix well when all moisture is absorbed cover for 5 min and serve hot with chutney, pickle, sambhar and kids love to eat with some sugar.
Apart from Rava, Upma is widely made with Rice Rava, Vermicelli and Durum wheat semolina also. The Rice Upma, which is mainly popular in the southern parts of Karnataka, is referred to as Akki Tari Uppittu (Rice coarse flour uppittu).
Since rice is easier to digest than Wheat, akki tari uppittu has also become a recommended edible for patients along with Idli and Ganji.A variant of upma is prepared with grated coconuts 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 sauted beaten rice. No matter where you go in India, Upma is a hot favorite breakfast food! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it!