Chapathi upma/uppittu

This is a dish prepared with leftover chapathis. Usually leftover chapathis tend to become a bit hard and they don’t taste good as fresh ones. So I used to throw them, but then I saw my Pachi preparing this upma for the breakfast with such chapathis. This upma tastes great. I became such a big fan of this upma, I started asking my mom to prepare chapathis just to make this upma :D.

The major ingredients which give such a taste to this upma are onions and fresh coconut. If fresh coconut is not available, soak dessicated coconut in milk for around 20-30mins and then use it.

Chapathis 2-3
Onion 1/2 cup
Green chillies 2-3
Asafoetida a pinch
Curry leaves 1 strand
Turmeric a pinch
Mustard seeds 1/4 tea spn
Urad daal 1/4 tea spn
Coconut 1 and 1/2 tbl spn
Oil/ghee 2 tea spns
Sugar 1/2 tea spn
Coriander leaves 2-3 strands

Cut chapathis into as small pieces as possible (do not powder them).
Heat oil/ghee and add mustard seeds and urad daal. When mustard starts popping and daal becomes slightly brownish, add curry leaves, green chilles and asafoetida. Add onion and turmeric. Fry till onions turn translucent.
Add chapathi pieces (if chapathi is very hard, sprinkle some water), salt and sugar. Mix all ingredients for sometime (do not fry for a long time, otherwise the chapathi pieces become hard).
Garnish with coconut and chopped coriander leaves. Mix well.
Serve hot.

Serves : 2
Preparation time :10mins

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