bread upma recipe

bread upma recipe with step by step photos – quick, easy and tasty upma made with bread.

i should have shared this bread upma recipe earlier, since this recipe is one of our favorite snack recipes made with bread. i have had some nice memories associated with bread upma. one of the first recipes i learnt to make was this upma. in fact during my school and college days, i would make this upma for both me and my sis.

i have been making this bread upma recipe for years now. its a much loved breakfast or snack at home. quick to make when you are short of time. best to use homemade bread or you can use any bread – whole wheat, multi grain, brown or white.

you can use fresh bread slices or even a few days old bread to make this upma. if using fresh bread slices, then no need to slice the edges. for a few days old bread, if the edges have become hard, then slice them. another similar and quick recipe you can make is this masala bread recipe.

if you are looking for more upma recipes then do check poha upma, oats upma, vermicelli upma and rava upma recipe.

bread upma recipe card below:

bread upma recipe
4.65 from 17 votes
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bread upma recipe

bread upma recipe - quick, easy and tasty upma made with bread.

course breakfasts, snacks
cuisine south indian
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 2 to 3
author dassana

ingredients (1 cup = 250 ml)

  • 3 cups chopped bread cubes or 5 to 6 bread slices - chopped in cubes
  • 2 tablespoon oil
  • 1 teaspoon mustard seeds (rai)
  • ½ teaspoon cumin seeds (jeera)
  • 1 medium onion finely chopped or 1/3 cup finely chopped onions
  • 1 green chili (hari mirch) - finely chopped
  • ¾ to 1 inch ginger (adrak) - finely chopped or 1 teaspoon finely chopped ginger
  • 6 to 7 curry leaves (kadi patta) - chopped
  • 2 medium tomatoes finely chopped or ½ cup finely chopped tomatoes
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1 pinch asafoetida (hing) - optional
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • salt as required

how to make recipe?

preparation for bread upma recipe:

  1. chop the bread slices in cubes. keep aside.
  2. finely chop the onions, green chilli, ginger and tomatoes. keep aside.

  3. chop the curry leaves and coriander leaves. keep aside.

making bread upma:

  1. heat 2 tbsp oil in a pan. add 1 tsp mustard seeds and let them crackle and pop.
  2. then add 1/2 tsp cumin seeds. stir and saute till the cumin seeds also crackle and change their color.
  3. add 1/3 cup chopped onion. stir. on a low to medium flame, saute the onions till they turn translucent.
  4. add 1 green chili (finely chopped), 1 tsp finely chopped ginger and 6 to 7 curry leaves, chopped. stir and saute till the raw aroma of ginger goes away. about 10 to 12 seconds.
  5. then add 1/2 cup finely chopped tomatoes. about 2 medium tomatoes, finely chopped.
  6. add 1/4 tsp turmeric powder, 1/4 tsp red chili powder and a pinch of asafoetida (optional). for a more spicy taste in bread upma, you can increase the red chili powder to 1/2 tsp.

  7. mix very well. add salt.
  8. stir and saute this onion-tomato-spices mixture till the tomatoes soften and you see oil releasing from the sides. the tomatoes have to be cooked well, otherwise you will feel the rawness in them. 

  9. there should also be no liquids or moisture in the mixture and it should be slightly dry. otherwise the bread cubes become soggy.

  10. add the bread cubes. mix the bread well with the rest of the mixture.
  11. on a low to medium flame, saute the bread cubes for 4 to 5 minutes till they become slightly crisp from the edges. 

  12. this way there is some crispness in the bread cubes on the edges, along with a soft texture in the center of the cubes.

  13. then add 1 tbsp chopped coriander leaves. 

  14. instead of adding coriander leaves at this step, you can also garnish with them, while serving the bread upma.

  15. mix and serve bread upma hot as a breakfast or as a quick snack.


how to make bread upma recipe:

1. chop the bread slices in cubes. keep aside. here, i have used brown bread slices.

bread for bread upma recipe

2. heat 2 tbsp oil in a pan. add 1 tsp mustard seeds and let them crackle and pop.

mustard for bread upma recipe

3. then add ½ tsp cumin seeds.

cumin for bread upma recipe

4. stir and saute till the cumin seeds also crackle and change their color.

cumin for bread upma recipe

5. add ⅓ cup chopped onion.

onions for bread upma recipe

6. stir.

onions for bread upma recipe

7. on a low to medium flame, saute the onions till they turn translucent.

onions for bread upma recipe

8. add 1 green chili (finely chopped), 1 tsp finely chopped ginger and 6 to 7 curry leaves, chopped. stir and saute till the raw aroma of ginger goes away. about 10 to 12 seconds.

ginger for bread upma recipe

9. then add ½ cup finely chopped tomatoes. about 2 medium tomatoes, finely chopped.

tomatoes for bread upma recipe

10. add ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida (optional). for a more spicy taste in bread upma, you can increase the red chili powder to ½ tsp.

spices for bread upma recipe

11. mix very well.

making bread upma recipe

12. add salt.

salt for bread upma recipe

13. stir and saute this onion-tomato-spices mixture till the tomatoes soften and you see oil releasing from the sides.

making bread upma recipe

14. the tomatoes have to be cooked well, otherwise you will feel the rawness in them. there should also be no liquids or moisture in the mixture and it should be slightly dry. otherwise the bread cubes become soggy.

making bread upma recipe

15. add the bread cubes.

bread for bread upma recipe

16. mix the bread well with the rest of the mixture.

preparing bread upma recipe

17. on a low to medium flame, saute the bread cubes for 4 to 5 minutes till they become slightly crisp from the edges. this way there is some crispness in the bread cubes on the edges, along with a soft texture in the center of the cubes.

preparing bread upma recipe

18. then add 1 tbsp chopped coriander leaves. instead of adding coriander leaves at this step, you can also garnish with them, while serving the bread upma.

coriander for bread upma recipe

19. mix.

bread upma recipe, bread upma

20. serve bread upma hot as a breakfast or as a quick snack. for more tasty bread snacks recipes, you can check this collection of 20 bread snacks recipes.

bread upma




76 thoughts on “bread upma recipe, how to make bread upma recipe”

  1. Hi- I want to make bread upma as a starter for the party. Does it taste good only if it is hot or can I make it few hours before the party. Please let me know.

  2. Beena Sara Thomas

    This is a really awesome dish.I use homemade sambhar powder in place of red chilli powder.
    Thank you so much.

  3. Our weekend special breakfast….an easy n quick one…..dis recipe rocks…..dish is perfect for a lazy morning…

  4. Preethi Kamalraj

    Made this recipe today…. Turned out awesome. Had a great snack with garama garam chaai….

  5. Q thank u so much by showing step by step ….today i hv tried ur lauki koftas n it taste yum….thank.

  6. Phyllis Rodrigues

    The efforts taken to show so many recepies with photos is commendable. Have tasted some but never knew how to make them. Now i shall try them. Thank you for sharing these recepies.

  7. hey amit
    if possible,plz make available an another website where we can search the recipes by the name.
    b’coz i am a new commerce in cooking……
    thanks…..

  8. OMG amit
    what i say about ur recipes.all recipes are very very yumm.
    and very important is all are easy to make to following step by step.
    heads off to you…..

  9. Hello Dasanna, I have been following your blog for a while now. I live in the US at the moment and here at least in the place that I live, am not able to get all the ingredients for cooking all at once. Can you please post recipes with substitute ingredients possibly from the food stores in the West that we can use to cook instead of the proper Indian ingredients. Also can you post a recipe for sambar that can be prepared with just the podi and not use dhal. Also how to prepare idli dosa batter as well. Thanks

  10. Hi dear….Its one of my kid’s favourite tiffin…..plz post any other recipes which are not sweet more…

  11. Hai dear Dassana am selvi karthik from cuddalore thanks for bread uma and give more variety receipes for my kids Rithish and Iniya.

  12. Hi Dassana Ji, today I’ve made this recipe. it was very tasty. thanks for your posts n step by step guide. Thanks a lot.

  13. Thank u aunty …every thing else is pretty tough …i really wanted to make Momma’s birthday …this helped me allot

  14. one more awesome recipe Dassana….tried it n turnd out great…thank you…ur the problem solver truly…

  15. Aishwarya srivastava

    Your blog is definitely a blessing for people living far from their home like me,your simple way of cooking helped me a lot since i am a amateur.Thankyou so much!

  16. I really liked your recipes . They are just amazing with a new twist and very tasty also . But i just wanted to request you to post a gujarati dish recipe also .

  17. Dear dasanna

    Your recipes are awesome, well scripted with clear instructions and pictures. Need your clarification on whole wheat bread and white buns. Whenever I bake them, the outside is good but the inside is not dry. It’s wet and dense but soft. What could be the mistake? Please help

    1. aarti, the breads and buns need to be baked more. if the top gets browned quickly, then cover the top with a aluminium foil or butter paper and continue to bake. depending on the type of oven and the temperature inside, the top and outside of breads or cakes get browned quickly and the center remains uncooked. so in this case, covering the bread or cake with a foil helps. this used to happen with me, while baking in my microwave oven in the convection mode. since the heating element was situated on the top. the fan in the oven also accelerates the heating. if you have an OTG, then heat both the top and bottom elements and keep the baking pan in the center rack. this allows for uniform baking.

  18. Your recipes are simply great dassana, I love it and often make them, my family love them too. Keep up the good work.

  19. Dassana.. you are an amazing woman with just mind blowing and quick solutions to hunger and hunger pangs!! Love you for such perfect recipes…Also thanks a bunch

  20. Your recipes are a life saver in China. Please keep posting simple and tasty recipes. Also, hopefully there will be recipes which do not require too many spice items. Maybe one or two might make them tasty. Any ideas like that?

    Big Fan.

  21. Hi Dassana,
    keep up the good work..really appreciate all your efforts..
    had a doubt…in veg kadai garvy recipe, whipping cream needs to added.
    Is it “loni” ..wat we call in marathi..i hope u got wat i mean..

    1. thanks mads. whipping cream is different from loni. loni is white butter. cream is malai, which has been whipped and made smooth. you can always collect the malai from milk. then whip it till it become smooth and you get cream, which can be added to gravies.

  22. Hi Dassana!

    I simply love your blog 🙂 And its the first place I look for, when trying a new recipe. Your presentation style is very detailed and clear, and I’m sure, many new cooks like me find it very beneficial.
    Can you please add and upward arrow button at the bottom of the screen, so that users can scroll to the top of the page at anytime, because your comments section is usually very long! Which is actually a big compliment to the blogger 😉 but nevertheless, It takes time to scroll to the top, especially when using a mobile phone which doesn’t have a ‘Home’ button to reach the top. It’s just my humble suggestion, something which I feel will make browsing this site an even better experience.

    Keep up the great work, you really are doing a wonderful job!

    1. thank you wajiha for the feedback as well as the suggestion on adding a ‘top’ button. one more reader had given this suggestion. since i am redesigning the blog again, i will see how to add this button. it has come at the right time. we usually implement readers’ suggestions if its possible to implement them within our technical expertise. i agree with you as i also use a tab while browsing.

  23. Hi ma’am one request i have severe lactose intolerance my request for u is tht can u kindly post recipe of homemade cashew milk so this is beneficial me i cannot even intake carton lactose free milk because of preservatives added in tht. Thank you ma’am and i tried coconut milk pulav it was delicious i also added chopped spinach and tomatoes it was delicious…thnx again

    1. ohh. it must be difficult for you riya. i have not posted cashew milk as its very easy to make. rinse and then soak 1/2 cup cashew for a few hours in some water. drain and then add 1/3 cup water. grind to a smooth paste. if required add more water. then add remaining 2/3 of water and blend again. you can make it thick or thin as per your taste. keep in the fridge. it stays good for 3 to 4 days. however, let me tell you almond milk is better health wise than cashew milk. only thing making almond milk takes more time than cashew milk. you can also soak the cashews in hot water for 30 minutes and then grind.

      and thanks for the feedback on the coconut milk pulav. variations you added are healthy.

      1. Thank you for your help and advice ?but one question can i drink almond milk everyday and can i make almond milk ahead of time and store in fridge for a week for regular intake.

        1. welcome riya. you can have almond milk everyday. but the only problem is it won’t stay for week. you will have to make it twice a week. you can also make soy milk and soy milk can stay for a week. but for making soy milk, please buy non gmo organic soy beans. one place which sells these soy beans in india, is fabindia. they also sell online. soy milk is also like making almond milk. another milk that you can add to gravies, rice dishes and kheers or sweet dishes is coconut milk. coconut milk makes for an excellent base in desserts and also in bakes. then there is rice milk. but i have never made rice milk at home. you can read this – http://www.jamieoliver.com/news-and-features/features/complete-guide-to-alternative-milks/

  24. Hi Dasana,
    I love your recipes, I’ve been using them for a while now just now figured out how to communicate with you (I still don’t know if I’m doing it right, if I’m leaving this message in the right place). You’re very dedicated to sharing delicious, healthy recipes to your followers. Keep it up. I’m a north indian raised in the U.S. who loves south indian food. Couple of questions, when I go to india (Delhi and Mumbai), I have a problem finding anything organic, so where do you buy organic flours from? I am also gluten free, I have been diagnosed with a severe gluten allergy, so in your oats dosa, what flour can I use to substitute the suji? I’m assuming the suji gives it the crispiness, what other flour will give it that crispiness? I can buy quinoa, amaranth, millet as a grain and soak and grind if any of those will work for crispiness. I don’t have a stone grinder here, I have a vitamix, so i’ve never tried your idlis. Unfortunately I have to settle for the packaged idli mix in the indian store here. You have a great blog, you’ve been a life saver I have a teenage son who LOVES delicious indian food. Hope to hear from you soon.

    1. thanks soni. i always reply to the comments and queries i get. so this is the right place 🙂

      organic stuff is easily available in mumbai and delhi. most super stores have an organic section, where you find everything from cereals to flours to lentils. they are also available online.

      in the oats dosa, you can add rice flour instead of the suji. rice flour will make it crispy. you can also add a few tbsp of besan with the rice flour. even besan helps in giving a crisp texture. for grinding amaranth or other millet, you don’t need a stone grinder. just grind them in a mixer-grinder. i do that for amaranth and barnyard millet. i have not ground quinoa, so i don’t know if it can be ground in a mixer-grinder.

      recently on social media, i saw that vitamix grinds the idli batter very well. just check online before you try in the vitamix.

  25. Hello maam. Sorry as I always ask about another recipes in comment box for any recipe. I was scrolling down your blog when my grandma asked me to look for pickles especially amla pickle. She makes pickles at home for the family and was curious to know why her amla pickle gets spoiled after a year or two. When she saw your recipe she said that I should ask you whether her method is right or not. Also she was very happy with your post. She makes pickle by first heating the oil to its smoking point and then frying amlas in it. After it cools down she adds spices and stores it without adding oil again.

    1. no issue harsimrat. this pickle which i made got over some time back. i made it last year in may 2014 and it got over sometime back in the first week of november 2015. it did not get spoiled. in the method which your granny uses, the amla have to be fried well. could be that after frying, the amla must be releasing water in the pickle and this could be reason the pickle will be getting spoiled. if the amla is fried well, then it won’t release any water or moisture in the pickle. or your granny can add some oil (which has been heated and then cooled) to cover the pickle. this way also the pickle won’t get spoiled

  26. Dear Dasanna, bang on, this Upma is one of my earliest learnt one receipe on those days , came in very handy during my life in London and didn’t wait a minute and with joy made it the way you had given and needless to say thoroughly enjoyed. Thanks for the recipe, mine had urad dhal and channa dhal in tempering and that difference made it a little different . With Divine Grace do give more and more . DK

    1. wow. thats good to know durga ji. i make this often whenever i have bread loaf at home. chana dal and urad dal will give their own taste. since i have been making this upma without any dals, i have also shared it the same way. thank you as always durga ji.

  27. hello mam, quick and simple recipe……i make this recipe by adding other veggies too like capsicum ,carrots etc..but i add few drops of water to bread….if we not add the water will the bread not look and taste dry…?

    1. thanks for the feedback shuchi. the bread does not taste dry. as there is some moisture of the tomatoes that helps. i did make a couple of times with water too, but i felt the bread becomes soggy. so i don’t add water. it also depends on the freshness of the bread. just baked or fresh bread won’t be dry. even a day old bread won’t be dry. but if the bread is some days old, then some water needs to be added to make the bread moist.

      1. Hi!! I hv been following your blog since a long tym nw.. I jst want to thank you for sharing ol d wonderful recipes..:)) stay blessed..

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