Upma
Sign in to saveAlso known as uppumavu, uppittu
Upma, uppumavu, uppindi, kharabath, upit, upeet, rulanv, uppuma, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from Southern India, and is most common in Andhra Pradesh, Karnataka, Kerala, Maharashtra, Odisha, Tamil Nadu and Telangana. Various seasonings and vegetables may be added during cooking.
Key facts
- Food.name
- Upma
- Food.image
- A photo of Upma.jpg
- Food.image_size
- 250px
- Food.caption
- Upma
- Food.alternate_name
- Uppuma, uppittu, uppumavu, uppindi, kharabath, upeet, rulanv
- Food.country
- India
- Food.course
- Breakfast
- Food.main_ingredient
- Semolina or coarse rice flour
via Wikipedia infobox
Wikidata facts
- Image
- Upma South India.JPG
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- Commons category
- Upma
Sources (1)
via Wikidata · CC0
~5 min read
Article
14 sectionsContents
- Etymology
- Ingredients and preparation
- Major variations
- Semolina upma
- Whole wheat upma
- Upma pesarattu
- Rice upma
- Corn upma
- Kesari bhath
- Aval upma/Atukula upma
- Vermicelli upma
- Upma with ghugni
- See also
- References
Upma, uppumavu, uppindi, kharabath, upit, upeet, rulanv, uppuma, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from Southern India, and is most common in Andhra Pradesh, Karnataka, Kerala, Maharashtra, Odisha, Tamil Nadu and Telangana. Various seasonings and vegetables may be added during cooking.
Like many South Indian dishes, upma has also become part of Sri Lankan culinary habits (particularly those of Sri Lankan Tamils) since the late 20th century, through the Indian influence.