Left Over Vadai Upma Recipe
An upma recipe made with leftover vadais from breakfast, can be churned out into yet another yummy dish - Left Over Vadai Upma Recipe. Flavoured with ginger, onion and curry leaves.
Vadai Upma is a delicious recipe made with leftover Medu Vadai. The Vadai is crumbled and cooked along with onions, green chillies, ginger similar to a regular upma. Adding the vadai adds great taste to the upma, with few crispy-crunchy and soft bites of the vadai.
Serve Left Over Vadai Upma with South Indian Coconut Chutney for breakfast and a cup of Bellada Coffee Recipe With Milk (Karnataka Style Filter Coffee With Jaggery).
If you like this recipe, you can also try other Upma recipes such as
Equipment used- mixer, wok/kadhai
0 M
15 M
15 M
4 Servings
Ingredients
- 6 Medu vada
- 1 tablespoon Ginger , finely chopped
- 2 Green Chillies , finely chopped
- 1 Onion , finely chopped
- 1 pinch Asafoetida (hing)
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Chana dal (Bengal Gram Dal)
- 1 Dry red chilli
- 1 sprig Curry leaves
- 1 sprig Coriander (Dhania) Leaves
- Salt , to taste
- Cooking oil , as required
How to make Left Over Vadai Upma Recipe
To begin making the Left Over Vadai Upma recipe, you can either use ready made medu vadas or make them at home b y following this recipe- Medu Vada Recipe (Traditional Fried Urad Dal Vada Using Vada Maker).
Break the vadas with your hands and make it appear like crumbs.
Heat a wok/kadhai on medium flame, add the oil, once the oil is hot, add hing, mustard seeds, bengal gram dal, red chilli and saute well.
Add green chillies, onions and let it fry for a minute. Add onion, salt, turmeric and let it cook well.
Add curry leaves and let it cook for a minute. Add the crumbled vadai and mix well. Let it cook well for 2 to 3 minutes. Garnish with coriander leaves.
Serve Left Over Vadai Upma with South Indian Coconut Chutney for breakfast and a cup of Bellada Coffee Recipe With Milk (Karnataka Style Filter Coffee With Jaggery).
Neeru Srikanth
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.
