Bread Upma

About Bread Upma

Ingredients

• Brown bread slices, cut into small squares 12 to 14
• Sunflower oil 1 tbsp
• Mustard seeds 1 tsp
• Curry leaves 20 to 25
• Dried red chillies, broken 2
• Medium onion, finely chopped 1
• Split skinless black gram (dhuli urad dal) 1 tbsp
• Split Bengal grams (chana dal) 1 tbsp
• Salt to taste
• Garam masala powder ½ tsp
• Jaggery, grated 1 tsp

How to Make Bread Upma (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds, curry leaves and red chilies and saute till the seeds splutter.
2. Add onion, black gram and Bengal gram and saute till the grams turn golden.
3. Add brown bread squares and mix well. Add salt, garam masala and jaggery and mix well.
4. Sprinkle little water and toss well. Cover and cook for 2 minutes
5. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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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