Savory Upma Lasagna: A South Indian Fusion Breakfast
45 minutes
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About Savory Upma Lasagna: A South Indian Fusion Breakfast
Start your day with a delightful twist on traditional upma! This Savory Upma Lasagna reimagines the classic South Indian breakfast into a layered, flavorful delight. Imagine crispy dosa-batter pancakes layered with a savory potato and onion filling, reminiscent of a lasagna but with a distinctly South Indian flair.This innovative recipe combines the familiar comfort of upma with the fun of a layered dish. It's surprisingly easy to make, perfect for busy mornings, and guaranteed to impress your family and friends with its unique fusion of textures and tastes. Get ready for a breakfast upgrade!Each bite offers a delightful contrast of textures – crispy, savory, and soft – making it a truly unforgettable breakfast experience. This recipe is also highly adaptable; feel free to experiment with your favorite vegetables and chutneys!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Upma Pancakes:
- 1 cup Dosa Batter
- 2 tbsp Oil for cooking pancakes
For the Filling:
- 1 medium Onion finely chopped
- 1 medium Tomato finely chopped
- 1 medium Potato cooked and mashed or finely diced
- 1 tsp Chili Pepper finely chopped (optional), green
- 1/2 tsp Mustard Seeds
- 1/2 tsp Lentils (split black lentils), black
- 1/4 tsp Curry Leaves
- 1/4 tsp Turmeric
- Salt to taste Salt
For Serving:
- Coconut Chutney or your favorite chutney or sauce
Instructions
Prepare the Filling
- Heat a little oil in a pan. Add mustard seeds, urad dal and curry leaves. Once the seeds splutter, add the chopped onions, green chilies (if using), and turmeric powder. Sauté until onions soften. Add the chopped tomatoes and cook until softened. Finally, stir in the mashed or diced potatoes and salt to taste. Set aside to cool.
Make the Upma Pancakes
- Heat a non-stick tawa (griddle) lightly oiled. Pour 2 tablespoons of dosa batter onto the hot tawa, spreading it thinly to form a small circle. Cook until golden brown and slightly crispy on both sides. Repeat until all batter is used.
Assemble the Lasagna
- Use a round cookie cutter or small bowl to cut the cooked upma pancakes into smaller circles. Take a round, open-ended mold (like a springform pan or a biscuit cutter). Place one upma pancake at the base. Spread a layer of the potato and onion filling on top. Repeat the layering process two to three more times. Gently press down to compress the layers and release from the mold.
Serve
- Garnish with coconut chutney and serve immediately. Enjoy!
Recipe Notes
Expert Tips for the Best Savory Upma Lasagna
- For extra crispy upma pancakes, let the batter rest for at least 30 minutes before cooking.
- Don't overcrowd the pan when cooking the pancakes; cook in batches to ensure even browning.
- Feel free to experiment with the filling! Add other vegetables like carrots, peas, or beans.
- For a spicier kick, add more green chilies or a pinch of red chili powder to the filling.
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Recipe Nutrition
Calories: 196kcalCarbohydrates: 11gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gFiber: 2gSugar: 2g
Santosh Bangar
Articles: 7
3 Comments
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Looks so wonderful! Thanks for posting.
Great recipe! I’m eager to try it.
I’m excited to try this recipe!