Left Over Vadai Upma Recipe
Welcome to a delightful journey through South Indian culinary traditions, where the magic of flavors comes alive in the simplest of dishes. The Left Over Vadai Upma is a fantastic way to repurpose your leftover Medu Vadas into a hearty breakfast that’s not only quick to prepare but also bursting with flavor. This dish, with its perfect blend of spices and textures, will tantalize your taste buds and energize your day. Let’s dive into this recipe and explore its delightful ingredients and straightforward preparation.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Medu Vada | 6 pieces |
| Ginger (finely chopped) | 1 tablespoon |
| Green Chillies (finely chopped) | 2 pieces |
| Onion (finely chopped) | 1 medium size |
| Asafoetida (Hing) | 1 pinch |
| Mustard Seeds | 1/2 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1/2 teaspoon |
| Dry Red Chilli | 1 piece |
| Curry Leaves | 1 sprig |
| Coriander Leaves (Dhania) | 1 sprig |
| Salt | To taste |
| Sunflower Oil | As required |
Nutritional Information Table
| Nutritional Component | Amount per Serving (Approx) |
|---|---|
| Calories | 250 kcal |
| Protein | 8 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Sodium | 300 mg |
Preparation and Cooking Time
| Description | Time (in minutes) |
|---|---|
| Preparation Time | 0 |
| Cooking Time | 15 |
| Total Time | 15 |
| Servings | 4 |
Instructions Table
| Step | Instruction |
|---|---|
| 1 | To begin making the Left Over Vadai Upma, you can either use store-bought Medu Vadas or prepare them at home following the traditional recipe for Medu Vada (Traditional Fried Urad Dal Vada Using Vada Maker). |
| 2 | Crumble the Medu Vadas with your hands into small, coarse pieces resembling crumbs. |
| 3 | Heat a wok or kadhai over medium flame and add sunflower oil. Once the oil is hot, add the asafoetida, mustard seeds, Bengal gram dal, and the dry red chilli, sautéing them well until the mustard seeds begin to splutter. |
| 4 | Add the finely chopped green chillies and onions to the wok. Sauté for about a minute until the onions turn translucent. |
| 5 | Incorporate salt and turmeric, allowing the mixture to cook thoroughly, about 2-3 minutes. Then, add the curry leaves and let them cook for another minute, allowing their aroma to infuse the dish. |
| 6 | Gently fold in the crumbled Medu Vada, mixing everything together well. Allow the mixture to cook for another 2-3 minutes, letting the flavors meld beautifully. |
| 7 | Garnish with freshly chopped coriander leaves for a touch of freshness and flavor. |
| 8 | Serve the Left Over Vadai Upma hot, accompanied by a side of South Indian Coconut Chutney for dipping. To elevate your breakfast experience, enjoy it with a cup of Bellada Coffee (Karnataka Style Filter Coffee with Jaggery). |
Conclusion
This Left Over Vadai Upma is not just a culinary innovation; it’s a celebration of flavors that brings life back to your leftover vadas, transforming them into a dish that is delicious, comforting, and perfect for breakfast. The balance of spices and the unique texture will delight your family and friends, making it a staple in your South Indian breakfast repertoire. Enjoy the fusion of flavors, and savor each bite!
