Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour.

Upma is typically made by first lightly dry roasting semolina (called rava or sooji in India).

The texture can vary significantly as well, depending on how much water is added to it, and how long the mixture is allowed to remain on the flame thereafter.

Sometimes a wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashews and peanuts.

This variety is more popular in Karnataka, Maharastra, Tamil Nadu and parts of Andhra Pradesh and is usually served in South Indian restaurants.

Dishes similar to upma can be made by substituting small crumbs of leftover bread or idli instead of flour.

This dish is popularly called as Aval upmavu in Malayalam (അവൽ ഉപ്പുമാവ്) and Atukulu upma (అటుకులు ఉప్మా) in Telugu.