Leftover Vadai Upma Recipe
Description:
Vadai Upma is a delicious and innovative way to repurpose leftover Medu Vadai. Crumbled vadai is cooked with onions, green chillies, and ginger, much like a traditional upma, creating a perfect blend of crispy, crunchy, and soft textures. This South Indian breakfast dish is packed with flavor and is a great way to use up leftover vadai.
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients:
- 6 Medu Vada (leftover or freshly made)
- 1 tablespoon Ginger, finely chopped
- 2 Green Chillies, finely chopped
- 1 Onion, finely chopped
- 1 pinch Asafoetida (hing)
- 1/2 teaspoon Mustard Seeds (Rai/Kadugu)
- 1/2 teaspoon Chana Dal (Bengal Gram Dal)
- 1 Dry Red Chilli
- 1 sprig Curry Leaves
- 1 sprig Coriander (Dhania) Leaves
- Salt, to taste
- Oil, as required
Prep Time: 0 minutes
Cook Time: 15 minutes
Instructions:
- Begin by either using store-bought Medu Vadas or prepare them at home using the Medu Vada recipe (Traditional Fried Urad Dal Vada with a Vada Maker).
- Crumble the Medu Vadas by hand to form small, coarse pieces.
- Heat oil in a wok or kadhai over medium heat. Once hot, add asafoetida (hing), mustard seeds, chana dal, and dry red chilli. Sauté for a minute until fragrant.
- Add the finely chopped green chillies and onions to the pan. Fry for a minute until the onions soften.
- Season with salt and turmeric powder, then cook the onions for another 2 minutes.
- Stir in the curry leaves and let them cook for about 1 minute.
- Add the crumbled Medu Vadas and mix well, allowing them to cook for 2-3 minutes to absorb the flavors.
- Garnish with fresh coriander leaves for added freshness.
Serve this flavorful Leftover Vadai Upma with South Indian Coconut Chutney and a cup of Bellada Coffee (Karnataka Style Filter Coffee with Jaggery) for a satisfying breakfast.
Enjoy!
