Upma, uppumavu, uppindi, kharabath, upit, upeet, rulanv, uppuma, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. Upma originated from Southern India, and is most common in Andhra Pradesh, Karnataka, Kerala, Maharashtra, Odisha, Tamil Nadu and Telangana. Various seasonings and vegetables may be added during cooking.

Like many South Indian dishes, upma has also become part of Sri Lankan culinary habits (particularly those of Sri Lankan Tamils) since the 20th century, through the Indian influence.

The different names for the dish derive from the combinations of the word uppu, meaning salt in South Indian languages and mavu meaning ground grain meal. In North India, the dish is called upma. In Maharashtra, the dish traditionally had the name saanja in Marathi.

Upma is typically made by first lightly dry roasting semolina (called rava or sooji in India). The semolina is then taken off the fire and kept aside while spices, lentils, onion, ginger, etc are sautéed in oil or ghee. The semolina is then added back to the pan and mixed thoroughly. Boiling water is added, and the mixture is stirred until the semolina absorbs the liquid and becomes fluffy in texture.

There are several ways in which upma is made, and the variations are obtained by either adding or removing spices and vegetables. 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.

The most popular version with wide variations of upma is made with whole or refined ground semolina made out of durum wheat. Sometimes a wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashews and peanuts. For a variation called masala upma (known as kharabath in Karnataka), sambar masala or garam masala is added along with red chilli powder, instead of green chillies. This variety is more popular in Karnataka, Maharastra, Tamil Nadu and parts of Andhra Pradesh and is usually served in South Indian restaurants. Uppumavu paired with hand-mashed banana is a common breakfast item in Kerala homes.

Whole wheat or wheat dalia (cracked wheat) is a common variation of upma in Tamil Nadu, where it is eaten for breakfast or dinner. Sometimes it is cooked with vegetables like peas, carrots, and beans.

Upma pesarattu is the most popular version in Andhra Pradesh, Yanam and Telangana. The dish contains upma and pesarattu combined. The upma is eaten by wrapping it in the pesarattu.