Bread Upma Recipe – Easy Indian Breakfast with Spiced Bread & Tomatoes

Last Updated on 4 months by Neha Deshmukh

Bread Upma Recipe – Easy Indian Breakfast with Spiced Bread & Tomatoes

Introduction

Good morning, everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and making sure everyone else is too, breakfast often gets the short end of the stick. But I’ve got a solution that’s quick, comforting, and seriously delicious: Bread Upma! This isn’t your typical breakfast; it’s a fantastic way to use up stale bread and enjoy a flavorful, spiced Indian treat. I first stumbled upon this recipe years ago when I was trying to minimize food waste, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Bread Upma is a winner for so many reasons. It’s unbelievably easy to make – seriously, ready in under 20 minutes! It’s a brilliant way to give new life to bread that’s starting to dry out. Plus, the South Indian-inspired spices give it a unique and incredibly satisfying flavor. It’s a little bit savory, a little bit spicy, and totally addictive.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 4 bread slices
• 1 medium onion
• 1 green chili
• 1 tsp ginger garlic paste
• 1 sprig curry leaves
• 2 medium tomatoes
• 1 tsp red chili powder
• 0.5 tsp garam masala
• 0.25 tsp turmeric powder
• 2 tbsp cooking oil
• 0.25 tsp mustard seeds
• 0.25 tsp cumin seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 2 tbsp water

Ingredient Notes

Let’s talk ingredients for a sec! Using stale bread is actually ideal here. It holds its shape better when tossed in the masala. If you only have fresh bread, lightly toasting it will do the trick.

The spices are where the magic happens. Mustard seeds, urad dal, and chana dal are a classic South Indian tempering (tadka) base – they create a wonderfully aromatic foundation. Don’t skimp on the curry leaves either; they add a fantastic citrusy note. And feel free to adjust the red chili powder to your liking – we’ll talk more about that in the variations section!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s prep. Chop your onion, green chili, and tomatoes. Roughly chop the coriander leaves and set everything aside. Cut the bread into small squares. If using fresh bread, give it a light toast.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter (be careful!), add the cumin seeds, urad dal, and chana dal. Cook until the dals turn golden brown – this usually takes a couple of minutes.
3. Add the chopped onions, green chili, ginger-garlic paste, and curry leaves to the pan. Sauté until the onions become translucent and fragrant.
4. Stir in the chopped tomatoes and cook until they become soft and mushy. Add the red chili powder, garam masala, turmeric powder, and water. Cook for another minute or two, stirring constantly, until everything comes together into a nice, thick masala.
5. Gently toss in the bread pieces. Now, this is important: don’t overmix! You want the bread to be coated in the masala, but you don’t want it to become soggy.
6. Finally, drizzle with lemon juice (if using) and garnish with fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan: Work in batches if necessary to ensure the bread gets evenly coated.
• Gentle hands: Be gentle when tossing the bread to avoid breaking it down.
• Spice it up (or down): Adjust the amount of red chili powder to suit your taste.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Spice Level: My family loves a good kick, so we usually go with a full teaspoon of red chili powder. But for a milder version, start with ½ tsp or even ¼ tsp.
• Bread Type: While white bread is classic, you can absolutely use brown bread or whole wheat bread for a healthier twist.
• Festival Adaptations: This is a fantastic quick breakfast option for busy festival mornings like Ganesh Chaturthi or Navratri. It’s satisfying and doesn’t take hours to prepare! My friend, Priya, always makes a big batch for her family during Navratri.

Serving Suggestions

Bread Upma is delicious on its own, but it also pairs well with:

• A side of yogurt (dahi) for a cooling contrast.
• A cup of hot chai (tea).
• A simple Indian pickle.

Storage Instructions

This is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to a day. Reheat gently in a pan or microwave, but be aware that the bread may lose some of its texture.

FAQs

• Is this recipe suitable for a quick breakfast? Absolutely! It’s one of the fastest breakfasts you can make.
• Can I use fresh bread instead of stale bread? Yes, but lightly toast it first to prevent it from becoming soggy.
• What is the best way to prevent the upma from becoming soggy? Don’t overmix the bread and don’t add too much water.
• Can I add vegetables like peas or potatoes to this upma? Definitely! Feel free to add your favorite veggies along with the tomatoes.
• What is the significance of the tempering in this recipe? The tempering (tadka) is a fundamental technique in Indian cooking. It infuses the oil with the flavors of the spices, creating a fragrant and flavorful base for the dish.