Upma is a traditional dish originating from the Indian subcontinent, particularly prevalent in South India, Maharashtra, and Sri Lanka. It is a savory porridge made primarily of semolina (commonly known as rava or suji) or, in some variations, rice flour. The dish is known for its simplicity, nutritional value, and versatility in preparation.

Historically, Upma has been a staple breakfast item in South Indian households. It is mentioned in ancient Indian texts and has been a part of regional culinary practices for centuries. Over time, it has spread across India and Sri Lanka, where it is enjoyed as a staple food item.

The basic method of preparing Upma involves roasting the semolina to enhance its flavor, then cooking it with water and tempered spices. Key ingredients often include mustard seeds, urad dal, chana dal, green chilies, ginger, and curry leaves. Oil or ghee is used for tempering, and vegetables such as peas, carrots, or onions may be added to increase nutritional content. Nuts like cashews are sometimes incorporated for added texture.

Upma can be adjusted to include different regional flavors. In Karnataka, for example, an Upma variant called "Khara Bath" might include sambar or coconut chutney. In Tamil Nadu, it might be served with a side of sugar or pickle. Several international recipes incorporate Upma with different grains, such as quinoa or oats, catering to contemporary dietary preferences.

In Sri Lanka, Upma retains its tradition among the Tamil population, often reflecting influences from local spices and preparation methods. Globally, it is part of Indian and Sri Lankan cuisines as comfort food, favored for its quick preparation time and adaptability to various tastes and dietary needs.