In the deep south, if a visitor comes to a hotel at the closing hours. The hotel owners don't turn them away but, instead they continue their conversation to prolong their stay inside the hotel. While they continue their conversation on one side, prepartion will be underway on the other. The preparation is none other than UPMA. This is an ideal food item which could be used as a stop-gap arrangement .Don't panic on seeing many visitors to your home upma is there to rescue .The upma is actually not an indegenous product of Tamil Nadu. The upma entered the state during the maratha rule of Tanjore. There are various types of upmas are available nowadays. like rava upma, ragi upma, wheat upma, semia(vermicilli upma) upma , rice upma etc. the upma has various names in the south indian languages . It is called upittu in kannada, upeet in marathi upma in telugu, malayalam and tamil . In konkani, it is called as rolam. Since, this kind of food item is widely found in south of vindhayas it is a part of south indian cuisine.
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