Buckwheat Upma

One of the ubiquitous dishes in South India is Upma, usually made with rava, a semolina product. But it can be made with other grains, like millet, corn, poha, vermicelli and even cracked wheat. Today I am making it with buckwheat as I happened to have it in the cupboard. Buckwheat is particularly good for upma as it cooks to a creamy porridge-like consistency.

Upma is much loved, especially in Tamil Nadu, as a breakfast dish and as a tiffin. But really, it is very easy to make. The grain, usually rava, is cooked in a spice flavoured liquid until the desired consistency is reached. Some like it thin, some thick. Truly it is generally made in under 10 mins, although using buckwheat takes a little longer due to its cooking time.

Similar dishes include Fried Upma, Buckwheat Polenta, and Buckwheat Salad.

Browse all of our Upma recipes, and our Buckwheat dishes. All of our Indian recipes are here, and our Indian Essentials are here.

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