Leftover Bread to Uttapam
Being a working mother, it is challenging for me to prepare something new for breakfast everyday early in the morning, for my kids and husband. I want a heavy breakfast for them but the want variations. They don’t want to have regular bread or parathas in morning. Usually I use to work hard to break the set routine and prepare something different for them. These experiments are always a fun for me. And it’s an added bonus if can prepares something with my left outs and it turns out to be yummy 
.
In this recipe, I have used bread pieces to prepare uttapam. Split Black Gram Skinless (dhooli urad) is soaked for at least 2 hours, and ground into a paste having smooth consistency. Powdered bread crumbs are added to this paste to prepare the uttapam batter. Water is also added to obtain proper consistency. The batter should have medium consistency; it should not be too thick or too runny. After this batter is poured on a hot greased griddle, some chopped onion (pyaaz) and tomato (tamatar) are also sprinkled on top to give that extra crunch. This uttapam is cooked properly, and flipped to the other side when one side becomes golden-brown. It is to be served hot with green (coriander or mint) chutney. Expect people to be surprised and overjoyed when they realise that this tasty uttapam is made from bread.
If you are looking for more leftover recipes do check Leftover rice to pakode, Leftover Khichdi to Chile, Leftover Rice to Chatpata Paratha, Leftover Rice to Halwa.
How to make Leftover Bread to Uttapam
Ingredients |
|
| White Bread | 10 slices |
| Split Black Gram Skinless (dhooli urad) | ½ cup |
| Onion chopped | 5-6 table spoons |
| Green chilies (hari mirch), chopped | 1 tea spoon |
| Tomato (tamater), chopped | 3-4 table spoon |
| Coriander leaves (hara dhaniya), chopped | ¼ cup |
| Vegetable Oil | 5-6 table spoon |
| Salt | to taste |
Method
- 1. Soak the Split Black Gram Skinless (dhooli urad) in water for 2 hours.
- 2. Once soaked, grind it into smooth paste.
- 3. Take bread in a grinder jar and make powder.
- 4. In a bowl, take ground paste of lentil, add bread crumbs, and water and make a thin batter. Add salt and keep aside.
- 5. Take a griddle, dab it with a little oil and wipe it with a clean wet cloth.
- 6. Pour a big spoonful of the batter onto the hot griddle and spread little.
- 7. Add chopped onion, green chillies, coriander leaves and tomatoes.
- 8. Drizzle a little oil on top and sides and cook it covered on low flame for 5-7 minutes.
- 9. Turn and cook the other side till brown and crisp.
- 10. Serve it hot with chutney.
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