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A savory and tangy South Indian breakfast dish that transforms leftover bread into a flavorful meal. This quick upma is made by tossing bread cubes with sautéed onions, tomatoes, and aromatic spices, all ready in under 25 minutes.
Prepare the bread: Cut the bread slices into small, 1-inch bite-sized cubes. For the best texture, use day-old bread as it holds its shape better. You can also lightly toast the bread cubes in a dry pan for 2-3 minutes until slightly crisp. Set aside.
Temper the spices (Tadka): Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. After about 30 seconds, add the mustard seeds. Once they begin to splutter, add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and become aromatic.
Sauté aromatics: Add the curry leaves, finely chopped onion, slit green chilies, and grated ginger to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.
Cook the masala base: Add the chopped tomatoes and cook for 4-5 minutes, stirring until they break down and become soft and pulpy. Stir in the turmeric powder, red chili powder (if using), salt, and sugar. Mix well and cook the masala for another minute until the oil starts to separate slightly from the edges.
Combine with bread: Reduce the heat to low. Add all the bread cubes to the pan with the prepared masala. Gently toss everything together, ensuring the bread pieces are evenly coated without mashing them.
Steam and soften: Sprinkle 2 tablespoons of water evenly over the bread mixture. This creates steam to soften the bread. Immediately cover the pan with a lid and cook on low heat for 2-3 minutes. This step allows the bread to absorb the flavors and achieve a soft, non-mushy texture.
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A savory and tangy South Indian breakfast dish that transforms leftover bread into a flavorful meal. This quick upma is made by tossing bread cubes with sautéed onions, tomatoes, and aromatic spices, all ready in under 25 minutes.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 267.4 calories per serving with 7.64g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Garnish and serve: Turn off the heat. Uncover the pan, add the fresh lemon juice and chopped coriander leaves. Give it a final gentle mix. Serve the bread upma immediately while it is hot and fresh.
Add 1/2 cup of mixed vegetables like finely chopped carrots, green peas, and bell peppers along with the onions for added nutrition and texture.
After the upma is cooked, make a well in the center, crack in two eggs, and scramble them. Gently mix the scrambled eggs with the upma before serving.
For a kid-friendly version, sprinkle 1/4 cup of grated cheddar or mozzarella cheese over the hot upma just before serving and cover for a minute to let it melt.
Add 1/2 teaspoon of garam masala or pav bhaji masala along with the turmeric powder for a more robust and spicy flavor profile.
Primarily made from bread, this dish is rich in carbohydrates, providing a quick and substantial source of energy to start your day or as a pick-me-up snack.
This recipe is an excellent way to repurpose day-old or leftover bread, transforming it into a delicious meal and minimizing food waste in the kitchen.
The use of onions, tomatoes, ginger, and turmeric provides various antioxidants that help combat oxidative stress and inflammation in the body.
One serving of Bread Upma (approximately 1.5 cups) contains around 230-260 calories, depending on the type of bread and amount of oil used. This makes it a moderately light breakfast or snack option.
Bread Upma can be a part of a balanced diet. To make it healthier, use whole wheat or multigrain bread to increase fiber content, add plenty of vegetables for vitamins and minerals, and be mindful of the amount of oil used.
It is not recommended, as fresh bread tends to become very mushy and fall apart. If you only have fresh bread, toast the cubes in a pan without oil until they are slightly dry and crisp before adding them to the masala.
The key is to use day-old or toasted bread and to only sprinkle a small amount of water (1-2 tablespoons) just before covering to steam. Do not pour water directly onto the bread, as this will make it soggy.
Bread Upma is best served immediately while it is hot and fresh. It tends to become dry and chewy upon reheating and loses its soft texture. It is not ideal for making in advance.