Uppuma has never been a favorite of Ad, and I remember the days when she used to spend hours at the table to finish whatever uppuma was served. Finally I gave up and stopped trying to persuade her to relish uppuma. However, variations such as poha, semiya uppuma, sabudana khichdi, or bread uppuma were fine with her. Ar loves all forms of uppuma and here goes one more in uppuma series.
Bread uppuma is normally made with bread cubed into small pieces. I prefer to shred it to flakes in a blender as it gives a good texture and the spices blend better.
Ingredients (for 2 Servings)
White Bread slices preferably a day or two old 10 (shred to flakes at low speed)
Tomato puree from 2 tomatoes (½ cup)
Chilli powder 1 tsp
Grated ginger 1 tsp
Salt 1tsp (or less as bread is already salted)
Curry leaves/coriander leaves 1 tsp
Oil 1 tbsp
Mustard seeds 1 tsp
Chana dal 1 tbsp
Asafotida ½ tsp
Turmeric powder ¼ tsp
Coriander powder ½ tsp
Onion 2 medium-sized (diced fine)
Green bell pepper 1 medium sized diced to julienne
Vegetable mix 1 big cup
[Cauliflower florets finely cut, ½” julienne of French beans, shelled peas, diced carrot, finely cubed potato]
- Heat oil in a pan and temper with mustard seeds. As it starts spluttering add chana dal and let it brown on low flame. Add onions, asafotida, turmeric powder, chilli powder, coriander powder and saute till the onion color changes. Add bell pepper and saute for 2 or 3 minutes before adding the vegetable mix.
- When the vegetables are cooked add salt and tomato puree and mix well.
- Add bread flakes and cook on low flame, mixing well, for 5 minutes. To ensure that it does not get lumpy or dry cover the uppuma with a lid while cooking and maintain low flame.
- Garnish with curry leaves/cilantro leaves.