Back উপমা Bengali/Bangla Upma German ઉપમા Gujarati Upma JV ಉಪ್ಪಿಟ್ಟು Kannada ഉപ്പുമാവ് Malayalam उप्पीट Marathi ଉପମା OR ਉਪਮਾ Punjabi உப்புமா Tamil
 | 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] It originates from India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana,[2] Karnataka, Maharashtrian, and Sri Lankan Tamil dish. Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.
Upma is known for being a quick meal, served for breakfast or dinner.
- ^ "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.