Upma
A soft, savoury porridge made from roasted semolina or rice flour
Upma is a warm, thick porridge made by cooking roasted semolina or coarse rice flour with spices and sometimes vegetables. It began in southern India and is now a common breakfast in many Indian states and among Sri Lankan Tamils. The dish is often enjoyed in the morning but can be served at other times.
- Upma is a staple breakfast in southern India
- It is made from roasted semolina or coarse rice flour
- Vegetables, nuts, or beans are often added
- Upma is also popular among Sri Lankan Tamils
- Regional versions use wheat, rice, corn, or vermicelli
What is Upma?
Upma is a hearty dish with a soft, thick texture, usually pale and speckled with bits of cooked vegetables or spices. The base is roasted semolina or sometimes coarse rice flour, which is cooked with water until it thickens. The flavour comes from sautéed spices, onions, and sometimes ginger, with vegetables or nuts added for extra taste and texture. Each bite is savoury and comforting, with a gentle aroma from the spices and ghee or oil.
Where does Upma come from?
Upma has its roots in southern India, where it became a staple breakfast food across several states, including Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Maharashtra, Odisha, and Telangana. The name comes from Dravidian words for salt and ground grain. Over time, the dish spread to other regions, including Sri Lanka, especially among Tamil communities. Its adaptability and simple ingredients have helped it become a familiar part of daily meals in many households.
How is Upma made?
To prepare upma, semolina is first roasted in a dry pan until it gives off a nutty scent. After setting it aside, spices, lentils, onions, and ginger are cooked in oil or ghee. The roasted semolina is then mixed in, followed by hot water. The mixture is stirred until the grains absorb the liquid and become fluffy. Some versions include vegetables, nuts, or beans, and the texture can be adjusted by changing the amount of water.
How and when is Upma eaten?
Upma is most often eaten for breakfast, but it can also be served as a light meal or snack. It is typically enjoyed hot, sometimes with a side like banana in Kerala or with a spicy stew in Odisha. In restaurants, it may appear alongside other dishes or as part of a combination plate. The dish is easy to prepare and is a common choice for a quick, filling meal at home.
Kinds of Upma
There are many ways to make upma. Semolina is the classic base, but cracked wheat, rice flour, flattened rice, corn, or vermicelli can be used. In Karnataka, a spiced version called kharabath uses masala powders. Kerala homes may serve upma with mashed banana. In Andhra Pradesh, upma is sometimes wrapped in a green gram pancake called pesarattu. Odisha often pairs upma with a chickpea curry called ghugni. Each region adds its own touches, such as different vegetables or garnishes.
What Upma means
Upma is a familiar part of daily life in southern India and has become popular in other regions and among Sri Lankan Tamils. Its versatility and ease of preparation make it a go-to breakfast. The dish is not tied to any particular festival or religious event but is valued for its simplicity and adaptability. In Karnataka, it is sometimes served with the sweet dish kesari bhath, a combination known as chow chow bath.
Questions people ask about Upma
What is upma made of?
Upma is mainly made from roasted semolina or coarse rice flour, cooked with water, spices, onions, and sometimes vegetables or nuts.
Where does upma come from?
Upma originated in southern India and is especially common in states like Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Maharashtra, Odisha, and Telangana.
When is upma usually eaten?
Upma is most often served for breakfast but can also be eaten as a light meal or snack at other times.
Are there different types of upma?
Yes, upma can be made with semolina, cracked wheat, rice flour, flattened rice, corn, or vermicelli, and may include various vegetables, nuts, or spices depending on the region.
Is upma vegetarian?
Upma is typically vegetarian, as it is made from grains, vegetables, spices, and sometimes nuts, with no meat or fish.
Good reading and sources
The facts on this page come from the Wikipedia article "Upma", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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