Upma
 | This article needs additional citations for verification. (April 2011) |
 Upma | |
| Alternative names | Uppuma, Uppittu, Uppumavu, Uppindi, Kharabath, Upeet, Rulanv |
|---|---|
| Course | Breakfast |
| Place of origin | India |
| Main ingredients | Semolina or coarse rice flour |
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour.[1] Upma originated from South India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana,[2] Karnataka, Maharashtra, and in Sri Lankan Tamil communities. Often, depending on preference, it has various seasonings and/or vegetables added during cooking.
Etymology
[edit]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.[3] In North India, the dish is called upma. In Maharashtra, the dish traditionally had the name saanja in Marathi.
| Language | Roman Transliteration | Native Unicode |
|---|---|---|
| Gujarati | Upma | ઉપમા |
| Kannada | Uppittu, kharabath | ಉಪ್ಪಿಟ್ಟು, ಖಾರಬಾತ್ |
| Tamil | Uppuma | உப்புமா |
| Malayalam | Uppumavu | ഉപ്പുമാവ് |
| Telugu | Upma, Uppindi | ఉప్మా, ఉప్పిండి |
| Marathi | Saanja, upma | सांजा, उपमा |
| Konkani | Rulaanv | रुलांव |
| Hindi | Upma | उपमा |
| Odia | Upma | ଉପମା |
| Bengali | Upma | উপমা |
| Nutritional value per 120 gm | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 1,046 kJ (250 kcal) | ||||||||||||
45.67 | |||||||||||||
| Dietary fiber | 3.2 g | ||||||||||||
3.78 | |||||||||||||
| Saturated | 0.916 g | ||||||||||||
| Monounsaturated | 1.54 g | ||||||||||||
| Polyunsaturated | 0.944 g | ||||||||||||
8.11 | |||||||||||||
| |||||||||||||
| †Percentages estimated using US recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from the National Academies.[5] | |||||||||||||
Ingredients and preparation
[edit]Upma is typically made by first lightly dry roasting semolina (called 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.[6][7]
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
[edit]Semolina upma
[edit]
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), cashews 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
[edit]
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
[edit]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.[8][9]
Rice upma
[edit]
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
[edit]
Another variation, particularly as a breakfast dish, is corn upma, eaten with milk and nuts.[10]
Kesari bhath
[edit]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
[edit]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. This variant is also known as aval upma in the Chennai region when made with rice flakes similar to poha.
Vermicelli upma
[edit]
A popular light evening snack is upma made with vermicelli and tomato, peas and carrot.
Upma with ghugni
[edit]In most parts of Odisha, a popular breakfast consists of sooji upma served with ghugni.
See also
[edit]
References
[edit]- ^ "Poha or upma? Shabana Azmi and Twitter divided over breakfast dish". Hindustan Times. 9 October 2017. Archived from the original on 27 January 2018. Retrieved 27 January 2018.
- ^ Pandya, M. (1985). Indian Vegetarian Cooking. Inner Traditions/Bear. p. 164. ISBN 978-0-89281-342-1. Archived from the original on 15 August 2023. Retrieved 26 January 2018.
- ^ Burrow, T. (Thomas); Emeneau, M. B. ; 1904-; (Murray Barnson) (1984). "A Dravidian etymological dictionary". dsalsrv04.uchicago.edu. Retrieved 24 June 2019.
{{cite web}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link)[permanent dead link] - ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
- ^ Dubey, Krishna Gopal (27 September 2010). THE INDIAN CUISINE. PHI Learning Pvt. Ltd. ISBN 9788120341708. Archived from the original on 15 August 2023. Retrieved 16 August 2019.
- ^ "Upma: Here's All You Need To Know About The Traditional Indian Breakfast Dish". NDTV Food. Archived from the original on 24 June 2019. Retrieved 24 June 2019.
- ^ Chef and Her Kitchen. "MLA Pesarattu ..aka.... Upma Pesarattu....Andhra's Signature Recipe". Archived from the original on 23 October 2020. Retrieved 19 September 2020.
- ^ "Upma Pesarattu Dosa (Traditional Andhra Breakfast) recipe | Breakfast recipes | Bethica Das recipes". RecipeBook. Archived from the original on 27 June 2021. Retrieved 19 September 2020.
- ^ Dalal, Tarla (28 October 2003). Healthy breakfast. Mumbai: Sanjay. p. 9. ISBN 9788186469811.
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