Thursday, 13 March 2014

Idli Upma

Sometimes, I have leftover Idlis .I use those idlis to make idly upma. This is a dish that tastes best when made with Idlis that are at least a few hours old. Keep the extra Idlis in the air-tight container and leave them overnight in the fridge. I have found that leaving the idlies in the fridge overnight and pulsing them in a food processor yields a good texture of the upma.I just mashed it softly with hand only.Anyways this is perfectly yummy and comforting. No side dish is necessary.IMG_20140308_085835-001 
Prep time:5 mins|Cook time:10 mins
Cuisine :South Indian (Breakfast),Tamil Nadu Recipes

Ingredients
Quantity
Idlis
3 no’s
Mustard seeds
½ tsp
Urad dal
1 tsp
Channa dal
1 tsp
Cumin seeds
¼ tsp
Onions
1 medium
Green chillies
3 no’s
Curry leaves
1 sprig
Cilantro
few                       
Turmeric powder
¼ tsp
Salt
to taste


 

Method
1.
Pulse the idlies or use your fingers to break up the idlies into granules. Heat oil in a pan over medium high heat. Splutter the mustard and cumin seeds. Add the urad dal and channa dal and fry until golden brown. idli-0012. Add the onions, slit green chillies and curry leaves and fry until golden and slightly caramelized. Add the idlies and saute until thoroughly mixed. id2-0013. Check for seasoning.Remember the idlies, by themselves do have salt. Add salt to taste. Mix and serve hot

5 comments:

  1. During my hostel days this used to be my favorite and also a perfect way to finish the leftover idlis.

    ReplyDelete
  2. Idli Upma reminds me Surya Vamsam Movie dear. Really a creative way to use the left over idlis.

    ReplyDelete
  3. good one . i always do it in the tawa .

    ReplyDelete

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