Bread Upma (video Recipe)

Bread upma is a delicious variation of the classic, old-fashioned rava upma. Cubed bread pieces are sauteed with a savory onion-tomato spiced masala, for a quick and easy breakfast that is hearty and filling.

If you are on the lookout for breakfast ideas that make use of leftover bread, then you must try this easy South Indian style bread upma recipe. It is a delicious variation from the regular rava upma also known as ‘uppit, uppittu, uppeet to name a few.

While French toast is a great option to use up that stale bread, I’m sure many Indians prefer savory dishes in the morning.

So for those folks who prefer a savory breakfast, this bread uppit will not disappoint.

• What is bread upma?
• Why you will enjoy this recipe?
• Ingredients needed
• How to make bread upma at home – Step by step process
• Recipe tips
• Variations
• You may also enjoy these bread recipes
• Bread Upma

What is bread upma?

Bread upma is a yummy twist to the old-fashioned upma that is primarily made using rava (semolina). Upma can also be made with broken wheat (dalia), vermicelli, poha, oats, etc.

The basic tempering is the same in both recipes and hence it called bread upma.

There are three major differences;

1. Rava is swapped by bread pieces.
2. We don’t need as much water to cook this version of upma.
3. There’s also a difference in texture in both upma’s.

I hope to share the classic rava upma recipe sometime in the near future. It’s one of our favorite things to have for breakfast, it is wholesome and keeps one full for a long time.

Why you will enjoy this recipe?

✔ It is a quick recipe that can be prepared within 30 minutes

✔ It makes for a filling breakfast or as an evening snack along with some tea

✔ Kid-friendly

✔ One of the easiest recipes to make good use of leftover bread

✔ Vegan (Just be sure to use vegan bread)

✔ Can also be made gluten-free by using your favorite gluten-free bread and gluten-free hing (asafoetida).

Ingredients needed

This recipe of bread upma calls for basic pantry staples such as;

Lentils and nuts: Split urad dal, split chana dal, raw peanuts, and cashew nuts.

Curry leaves: Tempering of curry leaves always adds a tremendous amount of flavor to any dish.

Aromatics: Finely diced onions, ginger, and garlic. Garlic is optional, but I love to add it.

Hing (asafoeitda): Enhances the flavor of the upma and also aids in digestion.

Tomatoes: Forms the base of the masala along with the onions.

Spices: Spices used here are regular Indian spices such as mustard seeds, Kashmiri red chili powder (can substitute with paprika), ground turmeric, and salt. Thats’ about it!

Sugar: Traditionally, a small quantity of sugar is added to upma. It helps balance out the flavors. You can skip it if you wish to.

Water: You will need a small quantity of water for the masala.

Lemon juice: Added towards the end, it adds some brightness to the dish.

Coriander leaves: A handful of finely chopped coriander leaves adds a great deal of freshness to this upma.

Cooking fat: I’ve used sunflower oil. You can use your preferred oil of choice.

Optional ingredients (not in the picture below): Pomegranate and nylon sev. Neither of these ingredients is traditionally used, but I love to add it for the color pop along with the lovely texture they provide to this upma.

How to make bread upma at home – Step by step process

Step 1: Tempering

Heat 2 tablespoons oil in a heavy-bottomed kadai over medium heat, add 1 teaspoon mustard seeds, let it splutter. ( Photos 1 and 2 )

Once it splutters, add 1 teaspoon chana dal, 1 teaspoon urad dal, 2 tablespoons raw peanuts, and 1 tablespoon cashew nut halves. Saute over medium-low heat, until the lentils and nuts turn a light golden color. ( Photos 3 and 4 )

Add a sprig of curry leaves, 2-3 slit green chilies, 1 teaspoon minced ginger, 1 teaspoon minced garlic, and 1/8 teaspoon hing. ( Photos 5 to 7 )

Saute until the ginger garlic is fragrant. ( Photo 8 )

Step 2: Saute onion, tomatoes, and spices

Add 1 cup of finely chopped onions, saute until onions turn translucent. ( Photos 9 and 10 )

Add 3/4 cup diced tomatoes, 1/4 teaspoon salt, cook until it turns mushy. ( Photos 11 to 13 )

Add 1/4 teaspoon turmeric, 1 teaspoon Kashmiri chili powder, and 1/2 teaspoon sugar. Mix well and saute for another 30 seconds. ( Photos 14 to 16 )

Add 1/3 cup water (refer notes in the recipe card below), mix well and bring to a boil. ( Photos 17 and 18 )

Step 3: Add bread cubes and mix well

Add 5 cups of cubed bread pieces. ( Photo 19 )

Toss until the bread cubes are well coated with the masala. Cover the kadai and simmer on low heat for 2-3 minutes. ( Photos 20 to 22 )

If it looks too dry, sprinkle some water, and mix gently.

Step 4: Add coriander leaves and lemon juice

Switch off the heat and add 1/4 cup of chopped coriander leaves and 1/2 tablespoon of lemon juice, mix gently. Serve hot! ( Photos 23 to 25 )

Recipe tips

Consistency of onion-tomato masala: The masala base should not be dry, or else the bread won’t be able to absorb all those yummy flavors.

Texture: There’s a lot of components for texture in this recipe such as the lentils, nuts, pomegranate, and nylon sev. They add an interesting texture to the otherwise soft bread. Skip them only if you are allergic to either of the ingredients, especially peanuts. Try and include pomegranate arils for crunch and texture instead of nuts.

Don’t forget that dash of lemon juice: Lemon juice added towards the end elevates the flavor of this upma.

Variations

Without onion-garlic: You can skip the onion and garlic for a Jain version.

Vegetables: You can also saute some finely diced carrots, green beans, bell peppers, diced boiled potatoes, cauliflower, green peas to make it wholesome and nutritious. Boiled sweet corn, mushrooms, etc would also be delicious in this upma.

Bread upma with egg: You can add 2 eggs after sauteing the onion, tomatoes, and spices. Scramble the eggs, add the bread pieces and toss well. Sprinkle some water, if it looks too dry.

With curd (yogurt): You can swap the tomatoes with 1/2 cup of curd. Lower the heat and add curd, mix well and cook for 2-3 minutes over low heat. Then the spices, salt, and sugar, mix well and cook for 30 seconds. Finally, add the bread pieces, and toss well.

Sweet chili sauce: Sometimes, I add about 1 tablespoon of sweet chili sauce or hot and sweet ketchup to the onion-tomato mixture. It adds a lovely zingy flavor. Feel free to experiment with your favorite sauces to give it a little twist.

Heat: You can increase the heat by adding red chili powder/cayenne pepper and more green chilies.

Pav bhaji masala: For another delicious twist, add pav bhaji masala to make street-style masala pav upma. Use butter instead of oil. Temper cumin seeds, minced ginger, garlic, and green chillies. Saute diced onions and tomatoes, followed by some pav bhaji masala to taste along with spices like red chili powder and turmeric powder. Mix well, add some water. Once it starts bubbling, add the bread cubes and mix well. Garnish with cilantro and serve with a dash of lemon juice.

Cheese: For a cheesy twist, throw in some shredded cheese, close the lid and let the cheese melt. Enjoy cheesy bread upma. This particularly goes down well with the kids 😀

You may also enjoy these bread recipes

Chili cheese toast

Cheese corn toast

Air-fried bread roll

Potato sandwich

Veg mayo sandwich

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Bread Upma

Ingredients1x2x3x

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal
• 1 teaspoon urad dal
• 2 tablespoons raw peanuts
• 1 tablespoon cashew nut halves or roughly chopped
• 1 sprig of curry leaves
• 1 cup finely chopped onion
• 2-3 green chillies
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1/8 teaspoon hing
• 2 large tomatoes, finey diced, approx 3/4 cup
• 1/4 teaspoon table salt, or to taste
• 1/4 teaspoon turmeric
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon sugar
• 1/4 to 1/3 cup water, may need to add more if the bread is hard
• 5 cups cubed bread pieces
• 1/4 cup chopped coriander leaves
• 1/2 tablespoon lemon juice

Instructions

• Heat oil in a heavy-bottomed kadai over medium heat, add mustard seeds, let it splutter.
• Once it splutters, add chana dal, urad dal, raw peanuts, and cashew nuts. Saute over medium-low heat, until the lentils and nuts turn a light golden color.
• Add curry leaves, green chillies, ginger, garlic, and hing. Saute until the ginger-garlic is fragrant.
• Add finely chopped onions, saute until onions turn translucent.
• Add diced tomatoes, salt, cook until it turns mushy.
• Add turmeric, Kashmiri chili powder, and sugar. Mix well and saute for another 30 seconds.
• Add water, mix well and bring to a boil.
• Add the bread cubes.
• Toss until the bread cubes are well coated with the masala. Cover the kadai and simmer on low heat for 2-3 minutes.
• If it looks too dry, sprinkle some water, and mix gently.
• Switch off the heat and add coriander leaves and 1/2 tablespoon of lemon juice, mix gently. Serve hot!

Video

Notes

Nutrition

Bread Upma

Ingredients

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal
• 1 teaspoon urad dal
• 2 tablespoons raw peanuts
• 1 tablespoon cashew nut halves or roughly chopped
• 1 sprig of curry leaves
• 1 cup finely chopped onion
• 2-3 green chillies
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1/8 teaspoon hing
• 2 large tomatoes, finey diced, approx 3/4 cup
• 1/4 teaspoon table salt, or to taste
• 1/4 teaspoon turmeric
• 1 teaspoon Kashmiri red chili powder
• 1/2 teaspoon sugar
• 1/4 to 1/3 cup water, may need to add more if the bread is hard
• 5 cups cubed bread pieces
• 1/4 cup chopped coriander leaves
• 1/2 tablespoon lemon juice

Instructions

• Heat oil in a heavy-bottomed kadai over medium heat, add mustard seeds, let it splutter.
• Once it splutters, add chana dal, urad dal, raw peanuts, and cashew nuts. Saute over medium-low heat, until the lentils and nuts turn a light golden color.
• Add curry leaves, green chillies, ginger, garlic, and hing. Saute until the ginger-garlic is fragrant.
• Add finely chopped onions, saute until onions turn translucent.
• Add diced tomatoes, salt, cook until it turns mushy.
• Add turmeric, Kashmiri chili powder, and sugar. Mix well and saute for another 30 seconds.
• Add water, mix well and bring to a boil.
• Add the bread cubes.
• Toss until the bread cubes are well coated with the masala. Cover the kadai and simmer on low heat for 2-3 minutes.
• If it looks too dry, sprinkle some water, and mix gently.
• Switch off the heat and add coriander leaves and 1/2 tablespoon of lemon juice, mix gently. Serve hot!

Video

Notes

Nutrition

Coconut ladoo (nariyal ladoo) is a traditional Indian dessert prepared for festive occasions. Learn how to make the best coconut ladoo recipe using simple ingredients. These delicious nariyal ladoos are soft, moist, creamy, and melt-in-your-mouth!

I have a weakness for coconut-based sweets because I’ve been enjoying them ever since I was a kid. These coconut ladoos are no exception! They are pretty easy, quick to prepare, and taste equally delicious. Soft, coconutty, and melt-in-your-mouth!

Coconut is also known as nariyal in Hindi, narkel in Bengali, and naral in Marathi.

There are numerous ways to make coconut laddu (nariyal ladoo);

• With milk and sugar
• With condensed milk
• Sugar syrup
• With jaggery

I will be showing you the first version, i.e. using milk and sugar as I personally prefer this way of preparing ladoos.

They taste insanely delicious and everyone really enjoys them way better than the ones made with condensed milk or sugar syrup.

My husband even suggested I should start selling them, so that definitely says something, now, doesn’t it?

The one made with jaggery is another favorite as coconut and jaggery is a very classic pairing for most desserts in Goa.

• You will love this nariyal ladoo recipe because it is
• Ingredients needed
• How to make coconut ladoo at home – Step by step
• Storage
• Recipe tips
• Variations of these Indian coconut fudge balls
• Frequently asked questions (FAQs)
• You may also enjoy these coconut recipes
• Coconut Ladoo Recipe | Nariyal Ladoo

You will love this nariyal ladoo recipe because it is

✔ A really simple recipe that uses few ingredients and yet yields delicious ladoos

✔ Great for sharing with friends and family

✔ Easily adaptable to make it vegan using either coconut milk or the jaggery version

✔ Perfect for preparing in advance.

✔ An awesome dessert to be served for a large gathering, potlucks, or parties

Ingredients needed

To make this super simple yet delicious coconut laddu, you will need the following ingredients;

• Coconut: I’ve used the fine variety of unsweetened desiccated coconut. It works the best to make these ladoos. However, freshly grated coconut will work equally well in this recipe.
• Milk: Use full-fat milk for best results. For those in the US, you can substitute milk with half and half or evaporated milk.
• Sugar: I’ve used regular granulated sugar. I’ve listed an alternative below to make coconut ladoo with jaggery if you refrain from sweets containing refined sugar.
• Ghee: To roast the desiccated coconut. You can also use an equal amount of coconut oil.
• Cream and milk powder: To increase the richness and creaminess.
• Cardamom powder: To flavor these ladoos. Though it is optional, I highly recommend you include it. Even grated nutmeg would be great. If you don’t like these spices, add vanilla extract.
• Pistachios and dried rose petals: These are optional as I’ve used them just to garnish the ladoos.

Don’t forget to bookmark this recipe to try in the coming weeks. Before you know it Raksha Bandhan will be here followed by all the other festivities. I hope you will give this coconut malai ladoo recipe a go, I’m so sure you will love it 🙂

How to make coconut ladoo at home – Step by step

Step 1: Roast the desiccated coconut

Heat 1 tablespoon ghee in a heavy-bottomed kadai over low heat. ( Photo 1 )

Add 175 grams (2 cups) of desiccated coconut. ( Photo 2 )

Roast over low heat for 2-3 minutes or until it gives out a nutty aroma. ( Photos 3 and 4 )

Step 2: Add milk and cream

Add 1 cup milk and 1/4 cup cream. ( Photos 5 and 6 )

Cook, stirring continuously until the milk is absorbed by the coconut. ( Photos 7 and 8 )

Step 3: Add sugar

Add 160 grams (2/3 cup) sugar. ( Photo 9 )

Mix well, the sugar will melt and release moisture. ( Photo 10 )

Cook, stirring continuously until the mixture releases most of the moisture. ( Photo 11 )

Step 4: Add the remaining ingredients

Add 3 to 4 tablespoons milk powder and 1/2 teaspoon cardamom powder. ( Photos 12 and 13 )

Mix and cook until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai. ( Photos 14 and 15 )

Step 5: Cool down the mixture and form ladoos

Switch off the heat, and transfer the mixture to a plate or bowl. Allow it to cool down slightly, just warm enough to handle, about 10 minutes. ( Photos 16 and 17)

Grease your palms with little ghee, take about 2 tablespoons of the mixture, form a ball by rolling between your palms. ( Photos 18 to 20 )

Coat it with desiccated coconut and transfer it to a plate. ( Photo 21 )

Repeat with the rest of the mixture to form more ladoos. Garnish with slivered pistachios or other nuts of choice and dried rose petals. ( Photos 22 and 23)

Storage

These coconut laddus will keep well in an airtight container in the fridge for up to 5 days. Let it sit out for 5-10 minutes to take the chill off before serving.

You can also freeze them. To do that, place the ladoos in a single layer in a freezer-safe container.

If you have more ladoos to freeze, first refrigerate them until they firm up a bit and then stack them in single layers between parchment papers.

Coconut ladoo made with milk and sugar are a lot more delicate than the ones made with condensed milk, so refrigerating them for a little while before freezing will help hold their shape and prevent them from getting squished when stacked in the container.

Label the contents and freeze for up to a month. Thaw overnight in the fridge and let sit out for 5-10 minutes before serving.

Recipe tips

Coconut: Use finely desiccated coconut for best results. You may also use fresh or frozen coconut. If using frozen, thaw and use in the recipe. Also, since fresh coconut already has a lot of moisture, your can cut back on the quantity of milk by half.

Avoid over roasting the coconut: Over roasting will alter the taste of the laddoos, it may even taste bitter. Always roast on low heat.

Avoid overcooking the coconut mixture: Do not dry up the mixture completely. It needs to have some amount of moisture. If it is too dry, it will be difficult to shape the ladoos. They will turn dry, crumbly, and fall apart.

Scaling : You can easily halve, double or scale up the recipe depending on the number of ladoos you need. This recipe as such makes about 15 to 16 nariyal ladoos.

Variations of these Indian coconut fudge balls

This is one such recipe that gives you so many options to experiment with. While the plain ‘ol coconut laddus are delicious in their own way, you can always play around with things. Here are a few options to get you started.

Nariyal ladoo with khoya (milk solids): Instead of milk powder add about 1/4 cup of grated mawa or khoya and cook until the mixture leaves the sides of the pan.

Mango coconut ladoo: Include 1 cup of fresh or canned mango pulp for a delicious tropical flavored ladoo. After the milk has been absorbed by the roasted coconut, add the mango pulp, and cook until that is absorbed as well. Then follow the rest of the recipe as mentioned from thereon.

With condensed milk: For instant coconut ladoo, you can use condensed milk. But the texture will vary to a great extent. Expect it to be dense and chewy.

The proportions are 1:1 (by weight). So simply take equal quantities of desiccated coconut and condensed milk. You can go about this version in two ways;

1. No-cook version: Simply mix everything in a bowl and make laddoos.
2. Quick cooked version: Heat ghee in a heavy-bottomed kadai over medium-low heat. Add the coconut, roast well for 2-3 minutes. Pour in the condensed milk, cook stirring continuously, until the mixture comes together, leaving the sides of the kadai. Add cardamom powder, and mix well. Avoid overcooking the laddoo mixture or else it will turn hard. Switch off the heat, and transfer the mixture to a plate or bowl. Make ladoos as stated above.

Caramel: Use dulce de leche to add a delicious caramel flavor. Follow the same process as that mentioned with condensed milk above. Both the no-cook and cooked versions will work well with dulce de leche.

Rose flavored: Add 2 tablespoons of rose syrup along with the milk powder, and cardamom powder. Proceed with the recipe from thereon. The addition of rose syrup adds a pretty pink color and a lovely floral flavor to this nariyal ladoo. You can reduce the sugar by a few tablespoons as rose syrup is quite sweet.

Saffron-flavored: Dissolve a pinch of saffron in 1 tablespoon of hot milk and set aside for 10 minutes. Add this saffron-infused milk along with the milk and proceed with the recipe.

Chocolate coated: After shaping the ladoos, dip them in melted chocolate. Place them on a rack over a tray to dry completely. If you wish, you can sprinkle some desiccated coconut on top, but do so immediately before the chocolate sets.

Nuts: You can also throw in some ghee-roasted nuts along with the cardamom powder to add some crunch to these ladoos.

Why am I having a difficult time shaping the ladoos?

If you take the mixture off the heat earlier, the mixture will be too soft to roll or shape the ladoos. Have a look at the video to get a visual reference of the consistency. It should form a dough-like mass and leave the sides of the pan. You can test by pinching a small portion of the mixture to see if it can be rolled.

Let the mixture cool down a little (not completely cool, it should be slightly warm), and then try to make the ladoos. If it is still soft and you cannot make ladoos at this stage, then put the mixture back on the pan, and cook for another 4-5 minutes, stirring continuously. Then allow to cool for some time and try making the laddoos again.

Can I substitute desiccated coconut with freshly grated coconut in this recipe?

Yes, you can! Use the same amount of fresh coconut. You will just need to saute it longer until the moisture dries out. Be sure to do it over low heat to avoid browning the coconut too much.

Can I make coconut ladoo recipe with jaggery?

Yes, you can! Kobbari louz is a delicious version of coconut jaggery ladoo made in Andhra Pradesh. A similar recipe is made in Bengal, known as narkel naru.

The only thing is the color of these ladoos, they will be light to dark brown, depending upon the type of jaggery you use. You can use either sugarcane or palm jaggery.

For this version, skip the milk. Also, it’s best to use freshly grated coconut for this recipe.

Follow the same process of roasting 2 cups of fresh coconut, then add 1 cup of grated jaggery or jaggery powder. The jaggery will melt as it heats up and release moisture. Continue cooking on medium-low heat until the mixture thickens and leaves the sides of the pan, about 5-6 minutes. Then follow the same procedure as shown to make the ladoos.

Can I make this recipe vegan?

Yes, you definitely can. You can swap the dairy with coconut milk, ghee with coconut oil, and cream with coconut cream. Skip the milk powder.

Or simply make the jaggery version as jaggery is vegan and that recipe doesn’t need milk.

You may also enjoy these coconut recipes

• Eggless Coconut cookies
• Goan baath cake
• No-cook coconut ice
• 2 ingredient coconut macaroons
• Coconut toffee

You can also follow me on Facebook , Pinterest, Instagram & Twitter

Coconut Ladoo Recipe | Nariyal Ladoo

Ingredients1x2x3x

• 1 tablespoon ghee, 1/2 tablespoon more to grease your palms
• 175 grams desiccated coconut, 2 cups, plus 1/4 cup more for coating
• 1 cup full-fat milk
• 160 grams sugar, 2/3 cup
• 60 grams heavy cream or fresh malai, 1/4 cup
• 3 to 4 tablespoons milk powder, optional but recommended
• 1/2 teaspoon cardamom powder

Instructions

• Heat ghee in a heavy bottomed kadai over low heat.
• Add desiccated coconut and roast over low heat for 2-3 minutes or until it gives out a nutty aroma.
• Add milk and cream, cook, stirring continuously, until the milk is absorbed by the coconut.
• Add sugar and mix well. The sugar will melt and release moisture. Cook, stirring continuously, until the mixture releases most of the moisture.
• Add the milk powder and cardamom powder.
• Mix and cook until the mixture comes together, forms a dough-like consistency, and starts leaving the sides of the kadai.
• Switch off the heat, and transfer the mixture to a plate or bowl. Allow it to cool down slightly, just warm enough to handle, about 10 minutes.
• Grease your palms with little ghee, take about 2 tablespoons of the mixture, form a ball by rolling between your palms.
• Coat it with desiccated coconut and transfer it to a plate.
• Repeat with the rest of the mixture to form more ladoos. Garnish with slivered pistachios or other nuts of choice and dried rose petals.

Video

Notes

Nutrition