Bread Upma with Sourdough Recipe

Introduction

Bread Upma is a quick and flavorful Indian snack made with leftover bread and a blend of aromatic spices and vegetables. This version uses sourdough bread for a tangy twist and a wonderful texture. It’s perfect for breakfast or a light meal any time of the day.

Ingredients

• 4 sourdough bread slices (or any bread of choice)
• 1 tablespoon oil (avocado oil recommended)
• ¼ teaspoon mustard seeds
• ½ cup chopped onions
• 1 green chili, chopped (adjust to taste)
• 5-6 curry leaves
• ½ medium green pepper, chopped
• 1 medium tomato, chopped
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon turmeric powder
• 4 tablespoons water (60 ml)
• ½ teaspoon sugar (optional but recommended)
• 1 tablespoon roasted peanuts
• 1 tablespoon chopped cilantro

Instructions

1. Step 1: Lightly toast the sourdough bread slices in a pan over medium heat. If using sourdough, minimal toasting is needed. Cut the toasted bread into cubes and set aside.
2. Step 2: Heat oil in a pan or kadai on medium heat. Add mustard seeds and let them pop.
3. Step 3: Add chopped onions, green chili, and curry leaves. Cook for about 2 minutes until onions soften slightly.
4. Step 4: Add chopped green pepper and cook for another 2 minutes until it softens.
5. Step 5: Add chopped tomato, cover with a lid, and cook for 2 minutes until the tomato softens.
6. Step 6: Stir in salt and turmeric powder. Cook for 30 seconds, then add water and mix well. Let the masala cook for 1-2 minutes until it thickens and becomes pasty.
7. Step 7: Add sugar and mix. Toss in the bread cubes and stir gently so they are well coated with the masala.
8. Step 8: Remove the pan from heat. Add roasted peanuts and chopped cilantro. Optionally, squeeze fresh lemon juice or sprinkle sev on top before serving. Serve hot.

Tips & Variations

• Use day-old bread for better texture and to prevent sogginess.
• Add a pinch of chaat masala for an extra tangy flavor boost.
• Swap peanuts for cashews or peanuts for added crunch and variation.
• For a vegan option, ensure the bread you use contains no dairy or eggs.
• If you prefer a spicier dish, increase the green chili or add a pinch of red chili powder.

Storage

Store leftover Bread Upma in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water to regain moisture if needed. It’s best enjoyed fresh to retain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white bread instead of sourdough?

Yes, you can use any bread you have on hand. Sourdough adds a unique tang, but regular white or whole wheat bread works well too.

Can I add other vegetables to this recipe?

Absolutely! You can add grated carrots, peas, or beans according to your taste. Just sauté them along with the onions and green pepper for a more nutritious version.

Bread Upma with Sourdough Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

Bread Upma with sourdough bread is a delicious and flavorful savory snack made by lightly toasting sourdough bread cubes and cooking them with a fragrant masala of mustard seeds, onions, green chili, curry leaves, green pepper, tomato, and aromatic spices. This quick and easy Indian-inspired dish is garnished with roasted peanuts and fresh cilantro, perfect for a comforting breakfast or tea-time treat.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 sourdough bread slices (or any bread of choice)
• 1 tablespoon avocado oil (or any cooking oil)
• ¼ teaspoon mustard seeds
• ½ cup chopped onions
• 1 green chili, chopped (adjust to taste)
• 5–6 curry leaves
• ½ medium green pepper, chopped
• 1 medium tomato, chopped
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon turmeric powder
• 4 tablespoons water (60 ml)
• ½ teaspoon sugar (optional but recommended)
• 1 tablespoon roasted peanuts
• 1 tablespoon chopped cilantro

Instructions

1. Toast the Bread: Lightly toast 4 slices of sourdough bread in a pan over medium heat. Sourdough does not require heavy toasting; just enough to slightly crisp the bread. After toasting, cut the bread into cubes and set aside.
2. Heat Oil and Temper Mustard Seeds: Heat 1 tablespoon of oil in a kadai or pan on medium heat. Once hot, add ¼ teaspoon mustard seeds and allow them to pop.
3. Sauté Aromatics: Add ½ cup chopped onions, 1 chopped green chili, and 5-6 curry leaves to the pan. Cook for about 2 minutes until the onions soften slightly.
4. Cook Vegetables: Add chopped green pepper (½ medium size) and cook for another 2 minutes until the pepper is slightly soft. Then add the chopped tomato, cover the pan with a lid, and cook for 2 minutes until the tomatoes soften.
5. Add Spices and Water: Stir in ½ teaspoon salt and ¼ teaspoon turmeric powder, mixing for about 30 seconds. Add 4 tablespoons of water and stir well. Cook the masala mixture for 1-2 minutes until it thickens and becomes pasty.
6. Sweeten and Combine Bread: Add ½ teaspoon sugar and mix well. Toss in the cubed sourdough bread and stir thoroughly to coat the bread with the masala evenly.
7. Finish and Garnish: Remove the pan from heat. Add 1 tablespoon roasted peanuts and 1 tablespoon chopped cilantro. Optionally, squeeze fresh lemon juice or sprinkle sev on top before serving. Serve hot and enjoy!

Notes

• When using sourdough bread, toast lightly so it doesn’t become too hard.
• You can substitute sourdough with any bread of your choice.
• Adjust the green chili quantity to control the spiciness.
• Add lemon juice or sev as toppings for extra flavor and texture.
• Roasted peanuts add a crispy nutty flavor but are optional.

Keywords: Bread Upma, Sourdough Bread Recipe, Indian Breakfast, Savory Bread Upma, Easy Upma Recipe