Bread and Eggs Upma

About Bread and Eggs Upma

Ingredients

• Bread loaf, thickly sliced and cut into small cubes 1
• Eggs, scrambled 3
• Oil 2 tbsps
• Cumin seeds 1 tsp
• Green chillies, slit 2
• Garlic cloves, chopped 8
• Medium onions, sliced 2
• Medium potatoes, cut into small cubes 2
• Medium tomatoes, chopped 3
• Turmeric powder 1 tsp
• Coriander powder 2 tsps
• Red chilli powder 1 tsp
• Garam masala powder 1 tsp
• Salt to taste

How to Make Bread and Eggs Upma (Stepwise Photos)

Method

1. Heat oil in non-stick pan, add cumin seeds and let them change colour.
2. Add garlic, green chillies, garlic and onions and saute till onions are translucent.
3. Add potatoes and tomatoes and saute till potatoes are half done.
4. Add turmeric powder, coriander powder, red chilli powder and garam masala powder and mix well.
5. Sprinkle a little water and add salt and mix well. Cook it for 7-8 minutes. Add bread and toss till the bread is well coated with the masalas. Add scrambled eggs and toss.
6. Transfer into a serving bowl and serve immediately.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps