| 词条 | Upma | |||||||||||||||||||||||||||||||||
| 释义 |
| name = Upma | image = A photo of Upma.jpg | image_size = 250px | caption = Upma | alternate_name = Uppuma, Uppittu, Uppumavu, Uppindi, Kharabath, Upeet, Rulanv | country = India | region = South India, Western India | creator = | course = Breakfast | served = | main_ingredient = Wheat rava (semolina) or coarse rice flour. | variations = | calories = | other = }} Upma, uppumavu or uppittu is a dish originating from the Indian subcontinent, most common in South Indian,[1] Maharashtrian, and Sri Lankan Tamil breakfast, 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. Today it is popular in most parts of India and is prepared in various ways. EtymologyIn many Dravidian languages, the word uppu means salt and pindi, mavu or hittu means flour, hence the name uppindi, uppumavu or uppittu. In North India, it is called upma.
| name=Upma | serving_size=120 gm | fat =3.78 | satfat =0.916 g | polyfat =0.944 g | monofat =1.54 g | protein =8.11 | carbs =45.67 | sugar =2.63 | fiber =3.2 g | sodium_mg =190 | potassium_mg=223 | note =Link to Fatsecret India |kJ=1046}} PreparationUpma is usually made with semolina (called rava or suji in India). The very basic method involves lightly dry-roasting the rava and mixing it thoroughly with a little salt and some boiling-hot water. There are many ways upma is prepared; indeed, every upma cook usually will incorporate variations in flavour when making upma. This variation is obtained by varying or emphasizing particular spices. Major variationsSooji upmaThe most popular version with wide variations of upma are made with whole or refined ground wheat and rice of varied grain size, and/or vermicelli. Sometimes a wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts. For a variation called masala upma (known as kharabath in Karnataka), sambar masala or garam masala is added along with red chilli powder, instead of green chillies. This variety is more popular in Karnataka, Maharastra, Tamil Nadu and parts of Andhra Pradesh and is usually served in South Indian restaurants. Whole wheat upmaWhole wheat or wheat dalia (cracked wheat) is a common variation of upma in Tamil Nadu, where it is eaten for breakfast or dinner. It can be eaten with banana, ghee or curd, and pickle, and is frequently also served with chutney and sambhar. Sometimes it is cooked with vegetables like peas, carrots, and beans. Rice upmaRice upma, which is mainly popular in Tamil Nadu and southern parts of Karnataka, is referred to as akki tari uppittu (rice coarse flour uppittu). Another variant of upma is prepared with grated coconut instead of onions, especially on holy days, when onion is avoided. This type of upma is generally smeared with ghee at the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread or idli instead of flour. Upma made from coarser rava known as sajjige is a dish of Udupi cuisine. It is sometimes served along with snacks such as sautéed and spiced poha or chevdo. Corn upmaAnother variation, particularly as a breakfast dish, is corn upma, eaten with milk and nuts.[3] Ginger, cumin, curry leaves, lemon juice and pepper powder may be used to season this dish.[4] A common garnish is grated coconut and coriander leaves.[5] Kesari bathIn Karnataka, upma is also served with another common sweet dish of Karnataka, kesari bhath (ಕೇಸರಿ ಬಾತ್), with a scoop of each on one plate, in a presentation commonly called "chow chow bath". Aval upma/atukulu upmaIn Andhra Pradesh, upma made with flattened rice in place of semolina is called atukulu upma (అటుకులు ఉప్మా). This variant is also known as aval upma in the Chennai region when made with rice flakes similar to poha. Vermicelli upmaA popular light evening snack is upma made with vermicelli and tomato, peas and carrot. Upma served with ghugniIn most parts of Odisha, a popular breakfast consists of sooji upma served with ghugni. See also
References1. ^{{cite book | last=Pandya | first=M. | title=Indian Vegetarian Cooking | publisher=Inner Traditions/Bear | year=1985 | isbn=978-0-89281-342-1 | url=https://books.google.com/books?id=361xlN0cL1wC&pg=PA164 | access-date=January 26, 2018 | page=164}} 2. ^{{cite web | title=Poha or upma? Shabana Azmi and Twitter divided over breakfast dish | website=Hindustan Times | date=October 9, 2017 | url=https://www.hindustantimes.com/bollywood/poha-or-upma-shabana-azmi-and-twitter-divided-over-breakfast-dish/story-eS1rJq4MgFqtaiRCEAK3KL.html}} 3. ^{{cite book|last=Dalal|first=Tarla|title=Healthy breakfast|publisher=Sanjay|location=Mumbai|isbn=9788186469811|pages=9}} 4. ^{{cite book |author=Divya Rao|title=Lunchbox Funbox: Enticing Vegetarian Lunchbox Recipes for Kids|url=https://books.google.co.in/books?id=lycrDwAAQBAJ&pg=PT7&dq=upma+recipe&hl=en&sa=X&ved=0ahUKEwjKvOnlnpXfAhUT9bwKHduwBd4Q6AEIVTAI#v=onepage&q=upma%20recipe&f=false}} 5. ^{{cit web|author=Ranveer Brar|url=https://livingfoodz.com/recipes/makai-upma-1318|title= Tasty Makai Upma|publisher=Livingfoodz.com}} External links{{commons category|Upma}}
8 : South Indian cuisine|Karnataka cuisine|Telangana cuisine|Tamil cuisine|Andhra cuisine|Porridges|Kerala cuisine|Sri Lankan porridges |
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