Bread Upma (Dry Porridge)
Double Roti ki Upma
Note from Mamta: this recipe is a modification of a recipe by my elder sister Abha. As a greedy bread maker, I always find that I have made too much bread and have plenty leftover, going stale. This dish is a perfect use of surplus bread, or even bread crusts. You can serve it as a snack or as a meal, along with fresh mixed salad of choice.
Serves 3-4
Ingredients
- Bread 6-8 slices, white is best for this dish
- 2 tbsp. oil
- 1 tsp. black mustard seeds or rai
- 1 tsp. urad/urid dal, skinless
- 10-12 curry leaves
- 1/2 cup fresh grated or desiccate coconut
- 2 green chillies, chopped finely
- 1/2 tsp. turmeric powder
- Salt to taste
- 1 small cup mixed vegetables of choice, steamed/boiled and drained. You can use frozen ones.
- 1 cup yoghurt
- 500 ml. water
- Coriander leaves for garnish-optional
Instructions
- Cut bread slices into 1-2 inch pieces.
- Heat oil in a pan, add mustard seeds. When they splutter, add urad dal and curry leaves.
- Stir for a few seconds and then add onions and green chillies. Fry until onions are lightly browned.
- Add turmeric, salt and coconut, stir fry for a few seconds.
- Add bread pieces and mixed vegetables, continue stir and fry for 5-6 minutes, until some bread pieces are beginning to look lightly toasted.
- Meanwhile, beat yoghurt and water together.
- Add this yoghurt water. You can use cultured butter milk (chaach or maththa) instead.
- Bring it to boil and cook on medium until all liquid is absorbed//evaporated.
- Garnish with coriander leave if you like and serve hot.