Upma
Semolina or rice dish from India / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Upma?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
Upma, uppumavu, or uppittu is a dish originating from the India, most common in Kerala, Andhra Pradesh, Tamil Nadu, Telangana,[1] Karnataka, Maharashtrian, and Sri Lankan Tamil dish, cooked as a thick porridge from dry-roasted semolina or coarse rice flour.[2] Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences.
This article needs additional citations for verification. (April 2011) |
Quick Facts Alternative names, Course ...
Alternative names | Uppuma, Uppittu, Uppumavu, Uppindi, Kharabath, Upeet, Rulanv |
---|---|
Course | Breakfast |
Place of origin | India |
Main ingredients | Semolina or coarse rice flour |
Close
Upma is known for being a quick meal, served for breakfast or dinner.