Upma Recipes

Upma has a various other names like in Sanja, uppumavu or uppittu. It is originating 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.

LanguageEnglish TransliterationNative Language
GujaratiUpmaઉપમા
KannadaUppittu, kharabathಉಪ್ಪಿಟ್ಟು, ಖಾರಬಾತ್
TamilUppumavu, uppuma, upmaஉப்புமா
TeluguUpma, uppindiఉప్మా, ఉప్పిండి
MalayalamUppumavuഉപ്പുമാവ്
MarathiSaanja, uppeet, upmaसांजा, उप्पीट/उपमा
KonkaniRulanvरुलांव
HindiUpmaउपमा
OdiaUpmaଉପମା
BengaliUpmaউপমা

Ingredients and preparation :

Here, I am giving you the recipe of Upma what we cook at home & my daughter like a most, but there are various ways types & ways to cook Upma which you can get by following below types.

  • 1 Cup Semolina (Called “Rava” or “Sooji” in India)
  • 1/2 Cup Peanuts (Called “Singdana” or “Groundnut”)
  • 1 Onion
  • 1 Tomato
  • 4 to 5 Tablespoon Oil / Ghee
  • 2 to 3 Tablespoon split Black Gram (Called “Urad Dal” or “Udit Dal” in India)
  • 2 Tablespoon Split Chick Pea (Called “Chana Dal” in India)
  • 1 Tablespoon Cumin Seeds (Also called as “Jeera” in India)
  • 1/2 Tablespoon Turmeric Powder (Also called as “Haldi Powder” in India)
  • 1 Tablespoon Red Chili Powder (Also called as “Lal Mirch Powder”)
  • 1/4 Tablespoon Asafoetida (Also called as “Hinga”)
  • Salt as per test
  • Finely Chopped Coriander Leaves
  • 10 to 12 Curry leaves
  • 1 Glass Water

Upma is typically made by first lightly dry roasting semolina (called rava or sooji in India), till it reaches a light brown colour. The semolina is then taken off the fire, and put to a side while spices are sautéed in oil or ghee. The semolina is then added back to the saucepan and mixed thoroughly. Boiling water is added, and the mixture is stirred until the semolina absorbs the liquid and becomes fluffy in texture.

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 the saucepan, and how long the mixture is allowed to remain on the flame thereafter.

Major famous variations of Upma Recipe :

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