Upma is the everyday breakfast of South India!
You know why it’s called that? Because it’s savory, affordable, super easy to make, and healthy too. It’s easily customizable-the basic ingredients are just semolina, water, and salt. Depending on your taste, you can throw in different vegetables or nuts.
My childhood memories are deeply tied to this comforting breakfast.
The origin of upma is rooted in South India, especially Tamil Nadu. The word “upma” comes from a combination of two Tamil words: “Uppu” (salt) and “Maavu” (flour). Ancient texts and oral culinary traditions have mentioned spiced gruels and porridges, and upma may have evolved from those humble beginnings.
Semolina probably entered South Indian kitchens through cultural migrations or trade, since wheat wasn’t traditionally cultivated in the South. Later, colonial influences may have introduced milling techniques that made semolina more common.
In Karnataka, rava upma is called “Rave Uppittu”, and it often includes vegetables and grated coconut. In Tamil Nadu, it’s usually served plain-with chutney or sambar on the side. In Andhra Pradesh, it’s a little spicier, with ginger and green chilies. In Maharashtra, a sweetened version is known as “Sancha Rava” or “Sheera”. In Kerala, upma is often enjoyed with banana, plantain, or pappadam.
Some other versions of Upmas can be seen in this blog, such as Vermicelly Upma, Bokeh Rice Upma, Aval (Poha) Upma, Boken Wheat upma etc.So, what’s your version?
Rava Upma
Ingredients
Instructions
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In a Pan heat oil and add mustard seeds. Let it crackle , add Curry leaves, Dry red chillies and Urad dal
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Next add Onion, Green chillies, Carrot & Ginger. Let it saute for 5 minute
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Add 4 cups of water. Let it boil . Add salt and mix well
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When it start to boil, add Rava/Semolina little by little
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Stir continuously to avoid lumps
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Cook it till all water absorbed by rava/semolina
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Finally add Grated coconut and mix well
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Now our healthy breakfast ready