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Upma is one of those dishes that, like so many others, has migrated to Maharashtra and settled in well with the local culture. In most households, it is a monthly ritual to buy rawa and toast it lightly until golden brown to be stored away in bulk. On days when upma is made for breakfast or as a quick tea option when surprise guests come over, this pre-toasted rawa or semolina comes in handy. Upma, a traditional southern Indian dish, is enjoyed among Maharashtrians with a good amount of freshly grated coconut and coriander, as well as some sev for a good crunch.
Over time, there have evolved many different varieties of upma that have retained the basic recipe, with the only difference being the core ingredient. Rava is replaced with other wholesome ingredients, some nutritious, some indulgent, but all of them equally delicious. Read on below to know more about some of the lesser-known upma varieties, other than the rawa upma, whipped up in Marathi households:
Kurdai Upma
Kurdai is traditionally a crispy, fried accompaniment to any Konkani meal. The circular crisp, shaped rather like an idiyappam, is made of rice flour and is deep-fried like a papad for adding crunch to any dish. But kurdai upma is a little-known variety made by steaming the firm kurdai in boiling water until it acquires a soft texture. The steamed kurdai is then added to a tempering of dried red chillies, curry leaves, and urad dal, the essential ingredients of upma, and made into a savoury snack dish ideal for afternoon tea.
Idli Upma
In Maharashtra, most leftover food is made into some sort of tempered mix, and the idli is no different. If there is any leftover, it is crushed and poured into a chauka of mustard, chillies, curry leaves, and onions to make idli upma. A recipe concocted to use up leftover idli, this upma variant is now a clear favourite, so much so that idlis are sometimes made extra to be turned into upma the next day.
Sevai Upma
Sevai, or vermicelli upma, is a well-known variety made with a tempering of curry leaves, cumin, and dried red chillies. Adding a bit of onion to the upma gives it some sweet and spicy notes. This upma, made most of the time without adding turmeric, has a beautiful off-white colour, which really enhances its appeal. Garnished with coriander, the upma is too delicious to resist and pairs well with a steaming cup of masala chai.
Sanja
Sanja is basically upma, but with turmeric heaped in generous proportions so that it turns a nice yellow colour. Warm sanja with ghee is an excellent comfort food for sick days when flu symptoms demand something soothing but healthy. The yellow upma is also a good option for an evening meal because it is slightly thicker in consistency and more filling than regular upma, as more water is added to semolina while making sanja.
Ragi Upma
Ragi, or finger millet upma, is also a popular dish in Maharashtra, especially among the elderly. This upma variant made of highly nutritious millet is easy to digest and aids in weight loss. Ragi or nachni is also a great source of iron, and often, ragi upma is recommended as a part of an everyday diet for those with low haemoglobin levels.
