The different names for the dish derive from the combinations of the worduppu, meaning salt in many Dravidian languages, and various words for flour: like pindi or mavu. In North India, the dish is called upma. In Maharashtra the dish traditionally had the name saanja in Marathi.
Upma is typically made by first lightly dry roasting semolina. The semolina is then taken off the fire, and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or ghee. The semolina is then added back to the pan 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 it, and how long the mixture is allowed to remain on the flame thereafter.
Major variations
Sooji upma
The most popular version with wide variations of upma are made with whole or refined ground semolina made out of durum wheat. Sometimes a wide range of vegetables may be added, and may be garnished with a variety of beans, cashew and peanuts. For a variation called masala upma, sambar masala or garam masala is added along with red chilli powder, instead of green chillies. This variety is more popular in Karnataka, Maharastra, Tamil Nadu and parts of Andhra Pradesh and is usually served in South Indian restaurants. Uppumavu paired with hand mashed banana is a common breakfast item in Kerala homes.
Whole wheat or wheat dalia is a common variation of upma in Tamil Nadu, where it is eaten for breakfast or dinner. Sometimes it is cooked with vegetables like peas, carrots, and beans.
Rice upma
Rice upma, which is mainly popular in Tamil Nadu and southern parts of Karnataka, is referred to as akki tari uppittu. Another variant of upma is prepared with grated coconut instead of onions, especially on holy days, when onion is avoided. This type of upma is generally smeared with ghee at the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread or idli instead of flour. Upma made from coarser rava known as sajjige is a dish of Udupi cuisine. It is sometimes served along with snacks such as sautéed and spiced poha or chevdo.
Corn upma
Another variation, particularly as a breakfast dish, is corn upma, eaten with milk and nuts.
Kesari bath
In Karnataka, upma is also served with another common sweet dish of Karnataka, kesari bhath, with a scoop of each on one plate, in a presentation commonly called "chow chow bath".
Aval upma/atukulu upma
In Andhra Pradesh, upma made with flattened rice in place of semolina is called atukulu upma. This variant is also known as aval upma in the Chennai region when made with rice flakes similar to poha.
