Upma is a traditional South Indian breakfast dish that is both comforting and easy to make. In English, upma is commonly referred to as a “savory semolina porridge” or a “spiced cream of wheat dish.” It is made by roasting semolina (also known as rava or suji), cooking it with water, and flavoring it with mustard seeds, curry leaves, ginger, green chilies, and vegetables.
Upma is warm, filling, and highly versatile – perfect for breakfast, brunch, or even a light dinner.
What is Upma Called in English?
In simple terms, upma is known in English as:
- Savory Semolina Porridge
- Spiced Cream of Wheat
- Indian Semolina Dish
- Semolina Breakfast Pudding (Savory)
Though there is no exact English word for “upma,” it is best described as a soft, savory, porridge-like dish made from semolina or other grains, flavored with Indian spices and herbs. Unlike sweet Western porridges, upma is entirely savory and is often enjoyed hot, sometimes with coconut chutney or pickle.
Types of Upma in English
Upma comes in many varieties across different regions of India. Here are some common types and their English equivalents:
• Rava Upma in English –
“Savory Semolina Porridge” – This is the most common type made with roasted rava (semolina), tempered spices, and optional vegetables like carrots, peas, or onions.
• Vegetable Upma in English –
“Spiced Semolina with Mixed Vegetables” – Includes chopped veggies like beans, carrots, capsicum, and peas for added nutrition and color.
• Bread Upma in English –
“Spiced Bread Stir-Fry” – Made using leftover bread pieces sautéed with onions, tomatoes, and spices. A quick, tasty twist on traditional upma.
• Vermicelli Upma in English –
“Savory Vermicelli Porridge” – Also called sevai upma or semiyan upma, this uses roasted vermicelli instead of rava and has a light, noodle-like texture.
• Quinoa Upma in English –
“Healthy Quinoa Breakfast Bowl” – A modern version using quinoa in place of rava. It’s high in protein and popular among health-conscious eaters.
Upma Recipe in English
The classic rava upma recipe in English is simple and quick:
- Roast semolina until light golden and set aside.
- Heat oil or ghee in a pan, and temper with mustard seeds, urad dal, curry leaves, chopped ginger, and green chilies.
- Add finely chopped onions and sauté until translucent.
- Pour in water (usually 2.5 parts water to 1 part rava), add salt, and bring to a boil.
- Gradually add the roasted rava, stirring continuously to avoid lumps.
- Cover and cook for a few minutes until the water is absorbed and the upma becomes fluffy.
- Garnish with chopped coriander, grated coconut, or a dash of lemon juice.
Serve hot with coconut chutney, pickle, or a cup of filter coffee.
Upma with Chutney and Sides
In English descriptions, upma is often explained along with the sides that complete the meal:
- Upma with Coconut Chutney – “Savory semolina porridge served with creamy coconut dip.”
- Upma with Pickle – “A spicy and tangy side that adds bold flavor to the soft upma.”
- Upma with Sugar or Banana – In some regions, upma is eaten with sugar or banana, offering a sweet and savory contrast.
Health Benefits of Upma
Upma is one of the healthiest Indian breakfasts. Here’s why it’s highly recommended:
- Low in Fat – Made with minimal oil and no frying, upma is light yet filling.
- Good Source of Carbohydrates – Rava provides energy and keeps you full for longer.
- Easy to Digest – Ideal for people recovering from illness or looking for a light meal.
- Customizable – You can add protein (paneer, tofu), fiber (veggies), or healthy grains (quinoa, oats).
- Low Glycemic Index – Keeps blood sugar levels stable when eaten in moderation.
Fun Facts About Upma
- The name “upma” comes from the Tamil words “uppu” (salt) and “maavu” (flour).
- In Karnataka, it’s often called “Kharabath.”
- In Maharashtra, a spicier version of upma is known as “Santhosh Upit.”
- Instant upma mixes are now widely available for quick cooking.
- Some people add cashews or peanuts for a crunchy texture and rich flavor.
Final Thoughts
So, what is Upma called in English? Upma is best described as a “savory semolina porridge” or “spiced cream of wheat dish” that is comforting, nutritious, and easy to make. Though there is no exact English term, calling it a “spiced semolina breakfast” helps English speakers understand its role and flavor.
Whether you prefer it plain or loaded with veggies, upma remains a go-to breakfast in Indian homes for its simplicity, taste, and versatility.