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Thursday, 11 September 2014

Chapatti Upma (Flat Bread Dry Porridge - South Indian Style)

          
          The best way to make use of your left over chapattis is to make a bowl of nutritious & delicious Upma for an evening tea time snack. The chapattis will not only be consumed in a jiffy, but you will have a wholesome snack or a breakfast for every one. 

          For non-vegetarians, shredded chicken or scrambled eggs are best options which can be added to the upma. If you happen to be more adventurous, then try some sliced salami or chopped sausages.





  • 4-5 chapattis, shredded
  • 1 onion, chopped
  • 2 green chilies, chopped
  • 1" ginger, finely chopped
  • 1/2 cup mixed veggies, finely chopped or frozen veggies
  • 2 tbsp. oil
  • 1 tsp. mustard oil
  • pinch of asafoetida
  • 1 sprig curry leaves
  • 1 tsp. urad dal (split black gram)
  • 1 tbsp. chana dal (bengal gram)
  • 2 tbsp. roasted peanuts
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. lime juice
  • coriander leaves to garnish


          Heat oil and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal, chana dal and curry leaves. Saute for a few seconds.

          Then add the onion, green chilies and ginger and fry till light brown. Now add the mixed veggies and saute for a minute or two.

          Add the shredded chapattis, salt and turmeric powder and stir fry on low flame for 2-3 minutes. When done, add the roasted peanuts and the lime juice. Mix well and serve, garnished with coriander leaves.











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