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 prefers this Bread Upma for her Sunday breakfast !!
Well, I do make a low cal version of Bread Upma, but as she is growing up and nutrition demands went up, I started adding a lot of veggies and sprouts into this. She loves this version and its a great way to up the fibre 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 :))
Veggie Bread upma with sprouts – a vegan healthy breakfast 🙂
Prep time : 10 mins | Cook time : 10 mins | Serves : 2-3
- Fresh or leftover breadslices – 8 nos
- Bellpepper / Capsicum – 1/2
- Moong sprouts / green gram sprouted – 3 TBSP (you can use any sprouts you have)
- Carrot (grated) – 1/4 cup (opt.)
- Tomato – 1/2 medium – chopped
- Pav Bhaji Masala – 1 TBSP
- Sugar – 1/2 tsp (opt.)
- Onions – 1 medium – chopped
- Green chillies – 2 nos.
- Oil – 1 TBSP
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Turmeric – 1/2 tsp
- Salt – to taste
- Bring 2 cups of water to a rolling boil. Add a pinch of salt, 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 little sugar, 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, cubed bread slices, a little salt and saute well till the masala coats the bread slices all over.
- Serve immediately (this gets pretty soggy if not eaten immediately)
Lets check what other Marathoners are upto for this week of Blogging Marathon # 67