upma is eaten by wrapping it in the Pesarattu. Rice upma Rice upma, which is mainly popular in Tamil Nadu and southern parts of Karnataka, is referred to as akki tari uppittu (rice coarse flour uppittu). Another variant of upma is prepared with grated coconut instead of onions, especially on holy days, when onion is avoided. This type of upma is generally smeared with ghee at the end of preparation. Dishes similar to upma can be made by substituting small crumbs of leftover bread or idli instead of flour. Upma made from coarser rava known as sajjige is a dish of Udupi cuisine. It is sometimes served along with snacks such as sautéed and spiced poha or chevdo. Corn upma Another variation, particularly as a breakfast dish, is corn upma, eaten with milk and nuts. Kesari bhath In Karnataka, upma is also served with another common sweet dish of Karnataka, kesari bhath (ಕೇಸರಿ ಬಾತ್), with a scoop of each on one plate, in a presentation commonly called "chow chow bath". Aval upma/Atukula upma In Kerala & Andhra Pradesh, upma made with flattened rice in substitution to semolina this dish is popularly called as Aval upmavu in Malayalam (അവൽ ഉപ്പുമാവ്) & Atukulu upma (అటుకులు ఉప్మా) in Telugu. This variant is also known as aval upma in the Chennai region when made with rice flakes similar to poha. Vermicelli upma A popular light evening snack is upma made with vermicelli and tomato, peas and carrot. Upma served with ghugni In most parts of Odisha, a popular breakfast consists of sooji upma served with ghugni. See also List of porridges Broken rice Couscous how to cook upma References South Indian cuisine Karnataka cuisine Telangana cuisine Tamil cuisine Andhra cuisine Porridges Kerala cuisine Sri Lankan porridges