South Indian breakfast
Upma
The South Indian breakfast classic: warm, savory, comforting, and ready in 20 minutes.
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What is upma?
Upma is a thick, savory dish made from roasted semolina (rava or sooji) cooked in water with a tempering of mustard seeds, lentils, curry leaves, ginger and green chilies. It's soft, lightly spiced and filling, which is why it's one of the most common breakfasts in India.
It's especially loved in South India, where it goes by local names: uppittu in Karnataka, uppumavu in Kerala and uppuma in Tamil Nadu. In Maharashtra it's called upit.
The name is usually traced to the Dravidian words uppu (salt) and mavu (flour). Today upma is made with many bases besides semolina, including vermicelli, oats, millets and even leftover bread.
Upma recipes
Start with the classic, then try the variations.
Rava upma
The classic: roasted semolina with mustard seeds, curry leaves and cashews.
⏱ 20 min
Vegetable upma
Carrot, peas and beans make it colorful and more filling.
⏱ 30 min
Tomato upma
Tangy and a little spicy, with a warm orange color.
⏱ 30 min
Semiya upma
Made with thin vermicelli: light, quick and non-sticky.
⏱ 25 min
Oats upma
A high-fiber twist with rolled oats and vegetables.
⏱ 25 min
Bread upma
Leftover bread tossed in a tangy tomato and onion masala.
⏱ 20 min
Idli upma
Yesterday's idlis, crumbled and tossed in a classic tempering.
⏱ 20 min
Millet upma
Foxtail millet and vegetables: wholesome, nutty and gluten-free.
⏱ 60 min
Broken wheat upma
Nutty, filling and high in fiber, made with cracked whole wheat.
⏱ 35 min
Rice rava upma
A traditional, wheat-free upma with coconut and red chilies.
⏱ 30 minUpma guides
Learn where upma comes from and how to fix the most common cooking problems.
The history of upma
Where does upma come from? What its name means, the grains behind it, how it spread across India and beyond, and regional versions from uppittu to khara bath.
Read more →
Upma problems and how to fix them
Why does upma turn sticky, lumpy or dry? 8 common upma problems, what causes them and simple fixes for soft, fluffy upma every time.
Read more →From our community
Photos and tips from home cooks who made our recipes.
5 secrets of perfect upma
- Roast the rava until it smells nutty. This keeps the grains separate and stops the upma from turning sticky.
- Use the right ratio: 1 cup rava to 2½ cups water for soft upma, or 2 cups for a fluffier one.
- Always add rava to boiling water, never to lukewarm water.
- Pour the rava in a thin stream while stirring. This is the secret to no lumps.
- Finish with a spoon of ghee and a squeeze of lemon just before serving.
What to serve with upma
Coconut chutney is the classic partner, followed by sambar, pickle and a banana on the side. In Bengaluru, a plate of spicy upma (khara bath) with sweet kesari bath is famously served together as chow chow bath.
Frequently asked questions
Is upma healthy?
Yes. Upma is light, filling and easy to digest. Adding vegetables, or making it with oats or millet, adds fiber and nutrients. Keep the ghee moderate if you're watching calories.
How many calories are in upma?
A serving of classic rava upma (a third of our recipe) has roughly 300–350 kcal, mostly from the semolina and ghee. Using less ghee or adding more vegetables lowers it.
Are rava and sooji the same?
Yes. Rava and sooji are two names for semolina, coarsely ground wheat. Fine rava, often sold as Bombay rava, is the best choice for upma.
Why is my upma sticky or lumpy?
Usually the rava wasn't roasted enough, there was too much water, or the rava was added too fast. Roast well, measure the water and pour slowly while stirring.
Can I make upma ahead of time?
Upma tastes best fresh. You can keep it in the fridge for a day; sprinkle a little water and reheat it covered.