Akki Tari Uppittu from Karnataka
Travel to Karnataka, and you'll find Akki Tari Uppittu, a beloved local staple. The defining feature here is the use of 'akki tari' or coarse rice rava, which gives the dish a distinct, slightly grainy texture that’s different from the smoothness of semolina.
This upma is often prepared with a flavourful tempering of mustard seeds, lentils, and curry leaves. Many households enrich it with fresh vegetables like 'avarekalu' (hyacinth beans), grated coconut, and sometimes a bunch of finely chopped dill leaves, which adds a unique aromatic punch. The result is a hearty, rustic, and deeply comforting breakfast that showcases the versatility of rice. It is typically served hot, sometimes with a dollop of ghee on top.
Arisi Upma from Tamil Nadu
In Tamil Nadu, Arisi Upma is a traditional and flavourful one-pot meal, especially popular on fasting days. Made from coarsely ground raw rice ('arisi') often combined with toor dal, it has a wonderfully fluffy and separate texture. The process traditionally involves grinding the rice and dal to a rava-like consistency. The tempering is crucial, featuring mustard seeds, lentils, and fiery red chillies, which infuse the dish with flavour. Coconut oil is often used, adding to its characteristic aroma. Many recipes also include fresh grated coconut, which lends a subtle sweetness and richer texture. It’s a testament to simple ingredients creating a profoundly satisfying meal, often paired with coconut chutney or a tangy sambar.
Sabudana Upma (Khichdi) from Maharashtra
While often called Sabudana Khichdi, this Maharashtrian favourite functions much like an upma and is also referred to as Sabudana Upma. It is a popular dish during fasting periods ('vrat') like Navratri. The star ingredient is sabudana, or tapioca pearls, which are soaked until they become soft and plump. When cooked, these pearls turn translucent and develop a uniquely chewy texture. The dish is savoury, with a typical tempering of cumin seeds, green chillies, and curry leaves. What truly makes it special is the addition of roasted and coarsely crushed peanuts, which provide a delightful crunch and nutty flavour that contrasts perfectly with the soft sago pearls. Boiled potato cubes are also a common addition, making it a filling and satisfying meal.
Bread Upma - A Modern Pan-Indian Twist
A brilliant innovation for using leftover bread, Bread Upma is a quick and zesty dish popular across India. It transforms stale or fresh bread slices into a flavourful breakfast in minutes. The preparation involves sautéing onions, tomatoes, green chillies, and a classic tempering of mustard seeds and curry leaves to create a spicy and tangy masala base. The bread pieces, cut into bite-sized cubes, are then tossed into this mixture until they absorb all the flavours and become soft, with slightly crisp edges. Some variations include vegetables like peas and carrots, while a final squeeze of lemon juice adds a bright, fresh finish.
Aval Upma (Poha) - The Flattened Rice Favourite
Known as Aval Upma in the south and Poha in Maharashtra and other parts of India, this dish is made from flattened rice flakes ('aval' or 'poha'). It's an incredibly quick and light breakfast option. The thin rice flakes require minimal cooking; they are typically rinsed or briefly soaked to soften them before being added to the tempering. The flavour profile can vary significantly. In Maharashtra, it's often made with onions and potatoes (Kanda Batata Poha), and sometimes has a hint of sugar for a subtle sweet-and-sour taste. The South Indian version focuses on a tempering of mustard seeds, urad dal, curry leaves, and green chillies, with a generous use of coconut oil for flavour.
