Bread Bhajji


Bread – 4 slices (cut 1 slice into 4 square pieces)

Gram Flour – ½ cup

Chilli powder – 1 tbsp

Salt – to taste

Asafoetida – 1 pinch

Baking soda – 1 pinch (optional)

Kesari colour (optional) – 1 pinch

Water – to make batter

Oil – to fry

Preparation of Batter:

  1. Take the gram flour in a bowl and add chilli powder, salt, asafoetida, (baking soda, colour – optional).
  2. Add water little by little to the flour mixture and mix it well till it becomes like a dosa batter. Keep it aside for 5 mins.

Preparation of Bread Bhajji:

  1. Heat oil enough to deep fry in a frying pan in medium flame.
  2. Take the cut bread pieces and dip it in the batter one by one.
  3. Dip it well so that the batter gets spread all over it.
  4. Once the oil is heated well to fry, take one piece out of the batter and put it in the oil. Keep it in medium flame.
  5. Fry for a min then turn it over to the other side and fry for a min.
  6. Once it is turned to a golden brown colour, take out and put in a vessel covered with tissues. The tissues will take out the excess oil. Repeat the process for all pieces.

Enjoy it with sauce or Chutneys……

Additional Info:

There is no need for removing the outer brown layer of the bread. But if preferred, you can remove and use.

The batter is same for all kinds of bhajji. So you can use the leftover batter for other vegetables.


Rice Upma (Arisi Upma)

Serves 2


Raw rice – 1 cup

Toor Dal – 2 tbsp

Mustard seeds – 1 tbsp

Urid dal – 1 tbsp

Jeera (cumin seeds) – 1 tbsp

Channa dal – 2 tbsp

Dry red chillies or green chillies – 4-5

Grated Coconut – ¼ cup

Salt – to taste

Oil – 2 tbsp

Water – 5 cups

Corainder – For garnishing

Preparation of Arisi Upma:

  1. Grind the raw rice and toor dal in a mixie till the rice broke into tiny pieces. Do not grind the rice to flour.
  2. Heat (medium flame) oil in a pan and add mustard seeds. After it crackles add urid dal, jeera (cumin), channa dal and fry lightly.
  3. Now add chillies, 5 cups water, grated coconut and salt. Cook till the water starts boiling.
  4. Now pour the rice mixture into it and mix well. Shift the content to a vessel suitable to keep in a pressure cooker.
  5. Close the vessel with a lid and close the pressure cooker. Allow 4 – 5 whistles and remove the cooker from heat.
  6. Once the pressure is released take out the vessel, mix the contents well and garnish with coriander.

Enjoy with Chutneys……

Additional Info:

You can also do this without coconut. Use gingelly oil for frying to add more flavour.

If you do not wish to cook this in pressure cooker use can cook in normal pan. Follow the same procedure till step 4. Do not change the content. Just allow it to cook in medium flame in the same pan. Stir it at regular intervals.