Indian Upma's global recognition: TasteAtlas ranks it among top 50 porridges

Dubai: You know that one dish you tolerate, but don't actually love? For me, that's upma. I don’t hate it, but I’ve never understood the deep affection some people have for this semolina porridge. It’s the kind of food I eat out of necessity, a meal born from a lazy Sunday morning or a busy weeknight when there's nothing else to make. My family, however, feels differently. Upma is a comfort food for them, a warm, savoury hug in a bowl. For me, it's just a bowl of hot rava. Yet, somehow, it always finds its way onto my plate.

Now, I had to reconsider my stance, or at least acknowledge its universal appeal, when I discovered upma had made it onto a global list of the 50 best porridges in the world by TasteAtlas, an online food guide based in Zagreb, Croatia. There it was, at number 43, standing alongside international favourites like Bubur Ayam from Indonesia and Arroz Caldo from the Philippines. It was a surprising moment of validation for a dish I’ve always viewed with lukewarm enthusiasm.

Rated 4.3 by TasteAtlas, Upma, or uppittu as it's known in some regions, is more than just a simple breakfast. It’s a canvas for regional variations, some with a hint of coconut, others studded with cashews and raisins. Upma is a wholesome Indian dish made with dry semolina, cooked into a thick porridge. Traditionally served hot for breakfast, its taste is slightly bland, so various nuts, beans, and spices such as turmeric and chiles are commonly added to the dish in order to improve its flavours.

Upma originated in South India, but gained popularity over the years, and is now commonly found throughout the country. It is said that no upma is the same, since every South Indian will make it differently, and there are numerous variations of the dish, such as upmas prepared with grated coconut instead of onions, or upmas with corn and milk. The key to a great upma, I’ve learned, lies in the small details: the perfect water-to-rava ratio and a generous spoonful of ghee. These elements transform it from a bland mixture into a flavourful, aromatic dish.

Despite my personal feelings, I’ve come to appreciate upma for what it is: a quick, easy, and nutritious meal that brings comfort to millions. So, if you're like me and find yourself staring down a bowl of it, try adding a squeeze of lemon or a dollop of pickle. It might just change your mind or at least make it a little more tolerable until the next time it appears on your plate.

Easy upma recipe

Here’s a simple recipe to make a delicious bowl of upma in minutes.

Ingredients:

• 1 cup semolina (rava)

• 2 tablespoons ghee or oil

• 1 teaspoon mustard seeds

• 1 teaspoon urad dal (split black lentils)

• 1 teaspoon chana dal (split chickpeas)

• 1 sprig curry leaves

• 1-2 green chilies, finely chopped

• 1 onion, finely chopped

• 1/4 cup mixed vegetables (carrots, peas, beans), chopped

• 3 cups hot water

• Salt to taste

• A pinch of sugar (optional)

• Lemon wedges for garnish

Instructions:

1. Roast the Rava: Heat a pan on medium heat and add the semolina. Dry roast it for 3-4 minutes until it turns aromatic and lightly golden. Be careful not to burn it. Transfer the roasted rava to a bowl and set aside.

2. Temper the Spices: In the same pan, heat the ghee or oil. Add mustard seeds and let them splutter. Then, add the urad dal and chana dal and sauté until they turn light brown. Add the curry leaves, green chilies, and chopped onion. Sauté until the onion becomes translucent.

3. Add Veggies and Water: Add the chopped vegetables and sauté for another 2-3 minutes. Pour in the hot water, add salt, and the pinch of sugar. Bring the mixture to a boil.

4. Cook the Upma: Slowly pour the roasted semolina into the boiling water in a steady stream, stirring continuously to prevent lumps.

5. Simmer and Serve: Reduce the heat to low, cover the pan, and let it simmer for 3-5 minutes until all the water is absorbed and the upma is fluffy.

6. Garnish with fresh coriander or cashews if you like, and serve hot with a squeeze of lemon.