Sprouts Bread upma is q quick, high protein alternative to the Upma. 100% vegan and filling as a snack too
After Mini Thinai Veg uttapam & (Instant) Beans Masala Idli, today we shall see a breakfast made with leftovers, and something that can be a filling after school snack as well . After the weeklong tirade of Idli, Dosa & Pongal, my elder one and husband prefer this Bread Upma for their Sunday breakfast !!
Well, I do make a low cal version of Bread Upma, but as kids are growing up and nutrition demands went up, I started adding a lot of veggies and sprouts into this. They love this version and its a great way to up the fibre and plant based protein in the dish too.
So, if you have leftover bread and sprouts (you can make them with fresh versions too :p), this is a great power packed snack that goes well as a breakfast for teen kids :-)) Its spicy on its own, so theres no need for any other accompaniment for this. Its also a great idea for Bachelors or Bachelorettes or when cooking for one
You can use any bread you have, I generally have brown bread so have used it up :))
What are the variations to Bread Upma across India?
In some parts of India, this is also called Bread seyal (SIndhi), Bread Poha, Masala Bread, Bread Upkari (Konkani), Pavacho Sano (Goan take with leftover pav buns). With regional addiitons / deletions as per tastebuds. End of the day, it’s a quick and easy breakfast / snack option (dont forget it uses up leftover bread too! yay). Addition of sprouts is completely optional, but we like it with loads of veggies and sprouts for a weekend snack / breakfast.
How else can you use Sprouts?
Sprout methi seeds in this amazingly delish (not bitter at all) Methi sprouts pickle a.k.a Methi ki launji
Add Mung or chickpea sprouts to Bread Upma / normal upma
Add sprouts to make Cucumber Sprout Salad more nutrient rich
Steam any kind of legume sprouts to make a Sundal (stir fry)
Mix Sprouts with any Gluten Free Flour to make this healthy Sprouts Dosa
Add sprouts instead of whole cooked moong to Dahi Batata Puri
Make a delicious curry for Roti / rice as in this Matki Chi Usal
Sprouts Bread Upma – a vegan healthy breakfast 🙂
Prep time : 10 mins | Cook time : 10 mins | Serves : 3 generously
What you need to make Sprouts Bread Upma:
- 8 slices bread (brown /white / multigrain)
- 1/2 bell pepper (chopped, optional)
- 1.5 cups Moong sprouts / green gram sprouted(you can use any sprouts you have)
- 1/2 Tomato (chopped)
- 1 tsp Garam Masala (sub with Pav Bhaji masala)
- 2 Onions(chopped fine)
- 4 Green chillies (adjust spice).
- 1 inch ginger (chopped)
- 1 TBSP Oil (any neutral oil will do)
- 1/2 tsp Mustard seeds
- 1/4 tsp Cumin seeds (optional)
- 1/4 tsp Turmeric
- 1 tsp urad dal (split black gram, optional)
- 1 tsp Salt (adjust as bread has salt too)
- 1 tsp Tomato ketchup (optional but highly recommended)
- 1 tsp fresh mint leaves (optional but highly recommended)
- 1 tsp lemon juice
- 1 tsp Coriander leaves (finely chopped)
PIN FOR LATER
How to make Sprouts Bread Upma:
- Bring 2 cups of water to a rolling boil. Add a pinch of salt and turmeric, and add the moong sprouts. Cover and cook for 8-10 mins till al dente. Drain all the water. Keep aside.
- Meanwhile, chop all veggies and keep aside. Cube the bread slices into small bits and keep aside. Some people prefer to trim the edges of the bread, but I keep them intact.
- In a pan, add oil. Temper mustard and cumin seeds, add onions and chillies. Now add salt and turmeric powder. Saute well.
- Add the rest of the veggies except tomato and fry for 2-3 mins. Now add the tomatoes & sprouts.
- Sprinkle 3-4 tsp of water – cover and cook. Let the tomatoes get mushy.
- Now add the pav bhaji masala/ garam masala, cubed bread slices, tomato ketchp and saute well till the masala coats the bread slices all over.
- Finish with lemon juce and chopped coriander leaves
- Rest for 2-3 minutes in the hot pan
- Serve immediately (this gets pretty soggy if not eaten immediately)
Sprouts Bread Upma | High Protein Upma
Equipment
- Thick Bottomed Pan
- Spatula
- Knife and Cutting Board
Ingredients
- 8 slices bread brown /white / multigrain
- 1/2 bell pepper chopped, optional
- 1.5 cups Moong sprouts / green gram sprouted you can use any sprouts you have
- 1/2 Tomato chopped
- 1 tsp Garam Masala sub with Pav Bhaji masala
- 2 Onions chopped fine
- 4 Green chillies adjust spice.
- 1 inch ginger chopped
- 1 TBSP Oil any neutral oil will do
- 1/2 tsp Mustard seeds
- 1/4 tsp Cumin seeds optional
- 1/4 tsp Turmeric
- 1 tsp urad dal split black gram, optional
- 1 tsp Salt adjust as bread has salt too
- 1 tsp Tomato ketchup optional but highly recommended
- 1 tsp fresh mint leaves optional but highly recommended
- 1 tsp lemon juice
- 1 tsp Coriander leaves finely chopped
Instructions
- Bring 2 cups of water to a rolling boil. Add a pinch of salt and turmeric, and add the moong sprouts. Cover and cook for 8-10 mins till al dente. Drain all the water. Keep aside.
- Meanwhile, chop all veggies and keep aside. Cube the bread slices into small bits and keep aside. Some people prefer to trim the edges of the bread, but I keep them intact.
- In a pan, add oil. Temper mustard and cumin seeds, add onions and chillies. Now add salt and turmeric powder. Saute well.
- Add the rest of the veggies except tomato and fry for 2-3 mins. Now add the tomatoes & sprouts.
- Sprinkle 3-4 tsp of water – cover and cook. Let the tomatoes get mushy.
- Now add the pav bhaji masala/ garam masala, cubed bread slices, tomato ketchp and saute well till the masala coats the bread slices all over.
- Finish with lemon juce and chopped coriander leaves
- Rest for 2-3 minutes in the hot pan
- Serve immediately (this gets pretty soggy if not eaten immediately)
Adding sprouts is really a neat way to get kids to eat healthier 🙂
Use of sprouts in bread upma is really a wonderful idea….will have to see if my kids like it
Love the addition of sprouts here, wat a brilliant idea Kalyani.
This is a nice way to use up leftover bread and sprouts makes it a healthy snack as well.