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

14 thoughts on “Chapathi upma/uppittu”

  1. Shilpa, This is new to me. Must give a try. Very simple to make as the other upma. But dosent it become hard if not consumed immediately. …Thanks for the recipe.

  2. Thanks Sudha.
    Aruna, it does not become hard over time (that is if it is made properly). So as I said, a small quantity of water should be sprinkled while making it (something like bread upma) and it should not be fried for long after putting chapathi.

  3. Shilpa,
    As I can see, you will complete one year of blogging at the end of this month. I thought I should remind you. Just in case. 🙂 And hey, we want a special treat for your bloggiversary.

  4. Thanks Sudha.
    Vaishali, Thanks for reminding me. Yes, I had forgotten it completely :(. Both my wedding anniversary and bloggiversary are next week. I had not noticed this before. This blog was a gift to me from my hubby(but he never mentioned it to me) and I realised it just now :(.

  5. yes i think im going to try this out. lookes pretty interesting. heres another idea for leftover chapathis.
    make a paste of redchilles and garlic.
    in the night fold the chapthis so they form a half moon shape so that the next day when you want to use the from breakfast they are in that shape. in the morning. smear a little butter and this paste int ot he inside oft he chapathi . hten fold the half moon shape in to the conical shape again smear some garlic mix in between the fold. now on a tawa put a little butter and fry this conical shape until alittle crispy on both sides. you can even give the kids this for lunch . the crunch remains and you get thekids to eats rotis without too much fuss.

    the seond thing i like to do with left over rotis from the afternoon is to cutthem in tosay half inch strips and then cut those strips in to half inch squares. in a skillet. take some oil add onions saute then add some tomato saute then some capsicum and last some chicken and some tomato sauce and some soya if you like it. i like to add some worchestshire sauce it gives it that different taste the end add the rotis pcs. tosst the whole thing for abit and you have a one meal dish. which has carbs, proteins and very good nutritional value.

  6. Shilpa,
    I tried this today, was delicious. tks for posting..also i added a tsp of sambhar pwdr for more flavour. My mhave used to make it with choona(coconut+jaggery mixture,no need to cook..add few drops ghee, few drops honey, add the square pcs of leftover chapathis..i loved this version when i was younger.)Tku very much.
    Best Regards,

  7. Dear Shilpa,

    Hope you and your little one are doing fine and in good health.

    I tried your recipe for chapathi upma and it tasted very delicious.I posted it under tried and tasted in my blog.Thank you very much for sharing this delicious recipe with us.

  8. Hello Shilpa!

    1 more variation to this recipe is what my aai makes. She calls its ‘policha kuskara’ and is simple to make.

    Chapati is to be cut/ coarsely broken by hand into small pieces. Make our regular phodni in a vessel, add cut onion (more the onion, better it tastes), turmeric and chilly powder (or green chillies), cut chapati, salt and very little sugar. Mix well and after around 4-5 mins, add some buttermilk (not very much as it should turn the dish very soggy). Mix well and keep for 3-4 mins. Add lot of coriander. This tastes yummy and is quite filling as it is not very dry dish.

    I remember just as u mentioned above, when we were kids, we used to ask aai to make more chapatis so that we can have this dish the next day!!!


  9. Tried this dish today and my hubby and I liked it very much!My mother-in-law makes the similar dish but with rice flour rotis/bhakris and that tastes equally delicious!

  10. hi shilpa tried ur chapathi upma bt i made a small change by adding 2 eggs to came out very well.thank u

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top