Upma is a traditional South Indian breakfast dish made by simmering roasted rava (granuated wheat or semolina) in tempered and spiced boiling water. Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in Andhra Pradesh, Tamilnadu, Telangana, Karnataka, Maharashtra and Sri Lankan Tamil breakfast, cooked as a thick porridge from dry- roasted semolina or coarse rice flour.

The traditional dish involves cooking roasted rava in water that have been flavoured by ghee (clarified butter) or cashews, urad dal (lentils), chana dal (husked chickpeas), onion, ginger and additional herbs and spices. Vegetables like carrots, peas and beans can also be used to up the nutrition profile of the dish. It is usually eaten with coconut chutney (savory condiment), slices of lemon or even with pickle. Sugar can be added for a mildly sweet and savory dish. It is a staple and everyday instant food made in South Indian homes, restaurants and tiffin centers.

A bowl of upma has fiber, vitamins, and healthy fats. It is low in cholesterol and calories which makes it a healthy meal and helps to have a balanced diet. As upma is prepared using semolina, it is full of iron. Upma digests slowly and it keeps you full for longer. This prevents you from overeating or indulging in unhealthy snacks which in turn keeps your weight well balanced.

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