SABUDANA, BREAD UPMA

Sabudana kichadi and bread upma we are familiar with.  The combination of both the ingredients are also quite good and filling.

Today for the breakfast, I made this as I had 3-4 slices of left over bread and ½ cup soaked sabudana in fridge.  Since both the ingredients are very less and will not be sufficient to make different varieties, I thought of combining these ingredients and made the upma.

You can either make bread crumbs by putting the same in the mixer or just tear off the bread into pieces and add to the upma.

While serving, you must serve the same hot otherwise tend to become dry to eat or else you have to serve it with chutney or sambhar or curd as you wish.

When we are having left over items in the fridge, we choose the option of combining the ingredients which really makes a good dish.

Let us look at the recipe now:

Ingredients:

1/2 cup  soaked sabudana

4 slices of bread ( I used brown bread)

1 tbsp milagai podi

Fistful of roasted peanuts

1 green chilli

¼ tsp ginger paste

Salt as required

Tempering:

4 tsp oil

1 tsp mustard seeds

½ tsp cumin seeds

A generous pinch of hing powder

Garnishing:

Chopped coriander leaves.

Method:

Step 1

If you have the sabudana soaked with you, use that otherwise you can soak ¼ cup sabudana for 5-6 hours. While soaking sabudana,  just add water above the level of sabudana and not much water.

Tear off the bread or put in mixer and make crumbs out of it.

Step 2

Put the peanuts, green chilli and ginger paste in mixer and grind to a coarse powder.

Step 3

Heat oil in kadai.  Add the mustard seeds. When it splutters, add cumin seeds, hing powder.  Add the Sabudana, salt and sauté for few minutes.  Add the bread pieces or crumbs in it and mix well.  Check the salt.  Just sprinkle little water for the bread to become little moist. 

Add the milagai podi, powdered peanut, mix well. Cover and keep for 2-3 minutes.  In between keep stirring.  Check sabudana is cooked.  Your sabudana, bread upma is ready.

How to serve:

Garnish with coriander leaves and serve hot with sambar, chutney or curd.