Transform your ordinary bread slices into a delicious and quick breakfast or snack with this easy bread upma recipe. A popular South Indian dish, it is a flavorful medley of sautéed bread pieces, onions, spices, and herbs.
Perfect for those busy mornings or when you're looking to repurpose leftover bread, this bread poha is a wholesome and satisfying way to start your day. What's more? This vegan comfort food doubles up as a stovetop stuffing and adds a touch of spice to create an Indian-inspired Thanksgiving feast!
Why you will love this recipe?
- This recipe gets done in 15 minutes, making it ideal for busy mornings or when you need a speedy and satisfying meal. The combination of spices and herbs gives this South Indian style bread upma a delicious and aromatic flavor profile.
- This recipe is a great way to use up leftover bread slices.
- While bread upma is a delectable South Indian dish, its versatility extends beyond breakfast and snacks. This dish can be served as an Indian-inspired stuffing to add a touch of spice to your holiday table.
Bread: I am using white bread slices. However, you can use any bread of your liking.
Spices: I am using mustard seeds, cumin seeds, and ground turmeric.
Peanut: I am using raw peanuts, which are fried until crunchy. You can replace them with store-bought roasted peanuts.
See the recipe card for full information on ingredients and quantities.
Upma is a popular and versatile South Indian dish that has found its way into breakfast tables across the country. Other popular variations include rava upma or sooji upma (made using semolina), millet upma, and vermicelli upma.
This bread upma can be customized as per your liking by changing the type of bread or adding more veggies like bell peppers, carrots, green peas, sweet corn, etc. You can also make it nut-free by skipping the peanuts in this recipe.
Avoid using overly soft bread, as it may become too soggy during the cooking process. Also, cut the bread into uniform bite-sized cubes. This ensures even cooking and a consistent texture throughout the upma.
If you want to make the upma crunchy, toast the bread slices lightly before cutting them.
A small amount of water is needed to build moisture and for the bread to absorb flavors. Sprinkle the water uniformly over the bread slices and take care not to add too much water, as this can turn the upma soggy.
Serve bread upma with a side of yogurt, coconut chutney, or vegetable raita for a quick lunch or dinner. It can also be used as a topping for salads to add flavor. I love pairing it with this grilled paneer salad to soak up the dressing.
Any leftovers can be stored in the refrigerator for 4-5 days. Reheat them well in a microwave before serving.
Yes, you can use any bread of your choice, whether it is white bread, brown bread, multigrain bread, or whole wheat bread. Choose a bread that you enjoy, and feel free to experiment with different varieties.
Veggies like carrots, peas, green beans, sweet corn, bell pepper, etc., are a great addition to this dish.
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- Cut the slices of bread into small, uniform pieces. Set them aside.
- Heat oil in a frying pan and add mustard seeds. Once they splutter, add cumin seeds and curry leaves. Saute for a few seconds.
- Add the raw peanuts and fry until they are crunchy and begin to open up. If you are using roasted peanuts, no need to fry them.
- Add the onions, ½ teaspoon turmeric powder, green chili, salt, and sugar. Saute on medium heat until the onions begin to brown.
- Add the cut bread pieces and toss them well.
- Sprinkle ¼ cup of water. Cover and simmer on low heat for 4-5 minutes.
- Turn off the heat and top with lemon juice (or lime juice) and cilantro. Serve hot.