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".Upmais a common South Indian breakfastdish. It is usually made with refined wheat grains, which Indians generally call suji.
A variety of upmascan also be made with both vermicelliand 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. Upmamay 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 ahigher protein and gluten content than Rava. Ravaon 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 flavour when making Upma. This variation is obtained by varying or emphasising particular spices.
add oil in a heavy pan, add mustard seeds, cumin and add channadal, peanutsand 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 continously 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.
Cooking time (duration): 25
Diet type: Vegetarian
Number of servings (yield): 4
Meal type: breakfast
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 gheeat the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread or Idli instead of flour. Upmamade 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!
This is one of the most famous and extremely easy breakfasts. I think this is the recipe learnt by most of the people in their early days of cooking. I will start with the most basic upma. It is usually prepared in temples or during functions at home (when there is a lot of things to do for lunch, so usually people make something simple like upmafor breakfast) or during wedding. This recipe would be helpful for the learners who are learning to cook.