Idly Upma

I am very much against recooking the leftovers but Idly upma which is a dish prepared with leftover idlies is a definite exception. In fact I love it so much that at times I make excess idlies for dinner to prepare this for the next day’s breakfast.

Serves: 2
Preparation Time: 7 minutes
Cooking Time: 3 minutes
1.      Idlies – 5 or 6
2.    Onion – 1
3.    Green chilies – 2
4.    Curry leaves – 1 sprig
5.     Coriander chopped – 1 tbsp
6.    Oil – 1 tbsp
7.     Mustard seeds – ½ tsp
8.    Bengal gram – 1 tbsp
9.    Urad dal – 1 tbsp
10.            Asafoetida – 1 pinch
11.   Turmeric – ¼ tsp
12. Lemon – ½
13. Salt to taste
Step 1: Soak the idlies in clean water for a minute and gently squeeze it between palms to drain the water. Now crush it and collect in a separate bowl. Repeat for all idlies.
Step 2: Heat oil in a kadai and prepare tempering by: spluttering mustard seeds, roasting Bengal gram & urad dal, sprinkling asafoetida, adding curry leaves & chopped green chilies and sprinkle the turmeric powder.
Step 3: Now add chopped onion to the tempering and sauté for until translucent.
Step 4:  Add crushed idlies, sprinkle enough salt and mix well.
 Step 5: Turn off stove, squeeze lemon and garnish with coriander and serve hot. This does not require any side dish.

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