This is one my foodie friend's recipe. She had been raving about this recipe and asking me to try it with any leftover rotis and parathas and I did try it finally. I just followed her exact recipe and the taste and flavor was very good. Peanut lovers will like this style of upma. Adding peanut powder at the end gives a good taste to this upma. Nice variation from the usual kothu chapathis or chili chapathis that I usually make and is healthy as well!
1. Leftover chapathis, shredded into small bite-size pieces, 2 cups.
2. Onion, medium-size, 1, diced finely.
3. Green onion, 1-2, slit into 2.
4. Finely chopped ginger, 1/2 teaspoon.
5. Curry leaves, a few.
6. Tomato, 1, chopped.
7. Turmeric powder, a pinch.
8. Chili powder, 1/4 teaspoon.
9. Salt, as per taste.
11. Mustard seeds, 1/4 teaspoon.
12. Urad dhal and channa dhal, 1/4 teaspoon each.
13, Roasted or raw peanuts, 1 tablespoon.
14. Peanut powder, 2 tablespoons. (roast around 10 peanuts and grind them into a coarse powder).
15. Chopped cilantro for garnishing.
Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Then add the urad dhal, channa dhal, peanuts and fry for a few seconds. Now add the diced onions and saute for a few minutes until tender. Add the diced tomatoes, chopped ginger, slit green chili, curry leaves and mix everything well. Add the chili powder, salt, and turmeric powder and keep sauteing under low flame until everything is blended. Add 1/4 cup of water now along with the shredded chapathi pieces and mix well. Keep frying under low flame until the dish turns dry. Add the powdered peanuts and cilantro and mix well and switch off the stove. Serve hot by itself or with pickle or curd.
Cooking and trying out new recipes is my passion. I come from a family with where type 2 diabetes is very common and we have lost many loved one due to complications of this disease. This blog is my humble attempt to create low-carb and healthy dishes and well as healthy lifestyle tips suitable for diabetics. This blog is to prove that healthy, primarily diabetic-friendly foods, can be tasty as well. Kuhapriyai @ Gita