Bread Uttapam Veg Recipe: Quick & Easy Breakfast Idea

Craving a quick, flavorful South Indian breakfast but short on time and ingredients? Bread Uttapam Veg Recipe is your perfect solution!

This delicious fusion dish combines the convenience of everyday bread with the vibrant flavors of classic uttapam. No fermenting batter or overnight soaking required—just simple pantry staples and fresh veggies.

It’s a wonderful option for busy mornings, hearty snacks, or even a light dinner.

The soft bread base, topped with colorful vegetables and a hint of spices, sizzles up beautifully on the tawa (griddle), creating a crispy, golden treat that’s irresistible. Whether you’re new to Indian cooking or a seasoned pro, this bread uttapam is sure to become a family favorite.

Read on for a step-by-step guide, helpful tips, and fun variations to make this recipe your own!

Why You’ll Love This Recipe

• Quick & Easy: No fermentation, no hassle. Ready in just 20 minutes!
• Customizable: Use any bread and veggies you have on hand.
• Kid-Friendly: Mild flavors and appealing colors make it perfect for little ones.
• Nutritious: Packed with fiber, vitamins, and proteins from veggies and curd.
• Versatile: Great for breakfast, lunchbox, snack, or dinner.
• Budget-Friendly: Uses affordable pantry staples and leftover bread.

Ingredients

• 6 slices of white bread (or whole wheat/multigrain bread)
• 1 cup curd (yogurt), fresh and slightly thick
• 1/2 cup semolina (sooji/rava)
• 1/4 cup all-purpose flour (maida) (optional, for extra binding)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon cumin powder
• 1/2 teaspoon baking soda or 1 teaspoon ENO fruit salt
• 1/2 cup onion, finely chopped
• 1/2 cup tomato, deseeded and finely chopped
• 1/2 cup capsicum (bell pepper), finely chopped
• 1/4 cup carrot, grated
• 2 tablespoons coriander leaves, finely chopped
• 1-2 green chilies, finely chopped (optional)
• Oil or ghee for greasing and cooking

Equipment

• Tawa (flat griddle) or non-stick frying pan
• Mixing bowls
• Whisk or spoon for mixing batter
• Spatula
• Knife & chopping board
• Grater (for carrots)
• Measuring cups & spoons

Instructions

1. Prepare the Bread Base:
   • Cut the bread slices into circles or squares using a cookie cutter or knife. You can trim the edges or leave them on for extra crunch.
2. Make the Batter:
   • In a mixing bowl, add curd, semolina, and all-purpose flour. Whisk until smooth.
   • Add salt, black pepper, red chili powder, and cumin powder. Mix well.
   • Add a little water as needed to form a thick, spreadable batter (similar to pancake batter).
   • Just before cooking, add baking soda or ENO. Mix gently. You’ll notice the batter become slightly frothy.
3. Prepare the Vegetable Topping:
   • In a small bowl, combine onion, tomato, capsicum, carrot, coriander, and green chilies. Mix well.
4. Assemble the Uttapam:
   • Take each bread slice and dip one side into the batter, coating it evenly.
   • Place the battered side of bread on a plate or tray.
   • Top generously with the mixed vegetables, pressing lightly so they stick to the batter.
5. Cook the Bread Uttapam:
   • Heat a tawa or non-stick pan on medium flame. Add a few drops of oil or ghee and spread it around.
   • Place the prepared bread slice (vegetable side up) on the hot tawa.
   • Drizzle a little oil around the edges.
   • Cover with a lid and cook for 2-3 minutes, until the base is crisp and golden brown.
   • Gently flip and cook the veggie side for 1-2 minutes, just until the veggies soften slightly (avoid overcooking for crunch).
   • Repeat with remaining bread slices.
6. Serve Hot:
   • Transfer hot bread uttapams to a plate. Serve immediately with chutney, ketchup, or sambar.

Tips & Variations

• Use Stale Bread: Slightly old bread works best as it soaks up the batter without falling apart.
• Veggie Variations: Add sweet corn, beetroot, peas, or spinach for more colors and nutrients.
• Cheese Uttapam: Sprinkle grated cheese over veggies before cooking for a kid-approved twist.
• Spice It Up: Add a pinch of chaat masala or garam masala to the topping for extra zing.
• Gluten-Free: Use gluten-free bread and chickpea flour (besan) instead of maida for a gluten-free version.
• Make Ahead: Chop veggies and prepare batter up to a day ahead; assemble and cook just before serving.

• “Always add baking soda or ENO just before cooking to keep the uttapam fluffy and light.”

Nutrition Facts

Note: Nutrition values are approximate and will vary depending on bread type, toppings, and oil used.

Serving Suggestions

• Classic Pairing: Serve hot bread uttapam with coconut chutney or tomato chutney for a traditional touch.
• Lunchbox Friendly: Pack with a side of mint-coriander chutney and a fruit for a balanced meal.
• Evening Snack: Pair with masala chai or buttermilk for a satisfying tea-time treat.
• Party Platter: Cut into bite-sized pieces and serve with assorted dips for a fun appetizer.
• Healthy Swaps: Use brown bread and low-fat yogurt for a lighter version.

Conclusion

Bread Uttapam is proof that you don’t need elaborate prep or fancy ingredients to whip up something wholesome and delicious. The fusion of bread and traditional uttapam batter creates a delightful texture, while the colorful veggies add nutrition and crunch.

Whether you’re a busy professional looking for quick breakfast ideas, a parent aiming to sneak more veggies into your child’s diet, or simply someone who loves exploring new flavors, this recipe fits the bill.

It’s endlessly adaptable—switch up the toppings, bread, or spices to suit your taste. The best part?

You’ll have a warm, nourishing meal on the table in minutes. Try this Bread Uttapam Veg Recipe and bring a burst of South Indian flavor to your everyday routine.

Happy Cooking!

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