tag:blogger.com,1999:blog-8017673658135129665.post5868108209215458624..comments2023-10-07T06:32:23.768-04:00Comments on DISHES TO DIE FOR: Foodie Heaven in DC and Beyond: Tasting Notes: IndiaAntoinette Egohttp://www.blogger.com/profile/00522563139153015970noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8017673658135129665.post-90612636458752367762010-12-09T10:06:22.709-05:002010-12-09T10:06:22.709-05:00Thanks for this extra detail, BJ. I am enjoying th...Thanks for this extra detail, BJ. I am enjoying this deep dive into Indian breakfasts.<br /><br />A.E.Antoinette Egohttps://www.blogger.com/profile/00522563139153015970noreply@blogger.comtag:blogger.com,1999:blog-8017673658135129665.post-15883029320269199372010-12-09T08:49:10.307-05:002010-12-09T08:49:10.307-05:00Upma is literally salt (uppu) and flour (maav). Th...Upma is literally salt (uppu) and flour (maav). The flour is rava (semolina?) and depending on which part of south india you are at, it can be referred to as upma, uppittu or kharabhath. it can also be made with vermiceli, and the tastier versions come mixed with vegetables, cashewnuts and more yum.bjnoreply@blogger.com