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.