Karnataka's Akki Tari Uppittu
In Karnataka, one of the most beloved versions is Akki Tari Uppittu, which translates to 'broken rice upma'. Instead of semolina, this dish uses coarse rice rava, giving it a distinct, slightly chewy texture that's completely different from its wheat-based
cousin. The preparation is simple yet flavourful, often involving a tempering of mustard seeds, chana dal, and urad dal. Some variations incorporate fresh dill leaves, grated coconut, and seasonal field beans known as 'avarekalu', which add a unique earthiness and depth. It's a rustic, hearty breakfast that showcases how a simple change of grain can completely transform a dish.
Tamil Nadu's Arisi Upma
Travel to Tamil Nadu, and you'll find Arisi Upma, another take on a rice-based version that is a staple in many households, particularly in Brahmin communities. This upma is traditionally made by grinding raw rice along with lentils like toor dal and black pepper into a coarse powder. This mixture is then cooked with water that's been infused with a classic South Indian tempering of mustard seeds, chillies, and curry leaves. Often cooked in a traditional bronze pot called a 'vengala panai', which imparts a unique flavour, the final dish is fluffy and aromatic. The addition of fresh coconut is common, lending a subtle sweetness and a softer texture.
Andhra's Godhuma Rava Upma
Andhra Pradesh offers a wholesome variation with Godhuma Rava Upma, made from broken or cracked wheat, also known as dalia. This version is celebrated for its health benefits, being rich in fibre. The Andhra style often keeps it simple, without many vegetables, allowing the nutty flavour of the wheat to shine through. The key flavourings come from a robust tempering of dals, finely chopped green chillies, and ginger. Some regional recipes introduce a tangy twist with tamarind extract and a hint of sweetness from jaggery, creating a delightful balance of sour and sweet. It's a filling and nutritious option that cooks up soft and flavourful.
Maharashtra's Poha and Sabudana Upma
While not 'upma' in the semolina sense, Maharashtra has popular breakfast dishes that follow a similar principle. Kanda Poha, made from flattened rice flakes ('poha'), is a regional icon. The flakes are rinsed and then tossed in a tempering of onions ('kanda'), peanuts, green chillies, and turmeric, giving it a vibrant yellow hue. Another Maharashtrian favourite, especially during fasting periods, is Sabudana Khichdi, often called Sabudana Upma. It's made with soaked tapioca pearls ('sabudana'), which become soft and chewy when cooked with potatoes, roasted peanuts, and spices.
The Ever_Adaptable Bread Upma
A modern, pan_Indian innovation born from the need to use leftovers is Bread Upma. This dish transforms stale or leftover bread into a delicious and quick meal. Cubes of bread are tossed in a savoury and tangy masala of onions, tomatoes, ginger, and green chillies, much like a standard upma tempering. The bread soaks up all the flavours, becoming soft and incredibly flavourful. It’s a testament to the adaptability of the upma concept, where the core idea of a tempered, savoury grain mash can be applied to almost anything, creating a satisfying dish in minutes.
