Upma, uppumavu or uppittu is a dish from the Indian subcontinent, most common in South Indian, Maharashtrian, and Sri Lankan Tamil breakfast. It is cooked as a thick porridge from dry roasted semolina or coarse rice flour.
Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways.
Upma is usually made with semolina (called rava or suji or sooji in India). The very basic method involves lightly dry-roasting the rava and mixing it thoroughly with a little salt and some boiling-hot water.
There are many ways upma is prepared; indeed, every upma cook usually will incorporate variations in flavour when making upma. This variation is obtained by varying or emphasising particular spices.
There are many varieties of Upma:
Sooji upma (Semolina upma)
Whole wheat upma
Aval upma/atukulu upma
Upma served with ghugni
Upma is normally served in breakfast or as an evening time snack and it goes well with coconut chutney and hot Indian tea.