This recipe is commonly found as a side dish on Southern Indian tables. It's a spicy mixture of lentils and semolina. The texture is extremely soft and spongy in texture.
Skinned split black lentils (urad dal), split Bengal gram (chana dal), asafoetida powder and fresh curry leaves can be found in Indian/South Asian grocery stores.
Yummy. I love eating this for breakfast. I use about 3/4 teaspoon of salt and roasted rava. (You can buy roasted rava or dry roast it yourself.) - 03 Dec 2010 (Review from Allrecipes US | Canada)
This recipe churns out the best Upma I have ever had! Thank you very much - Excellente!! - 03 Apr 2012 (Review from Allrecipes US | Canada)
Just delicious! I omitted the tomato for breakfast, it's a bit too acid for me. - 25 Nov 2011 (Review from Allrecipes US | Canada)