Tiffin Varieties‎ > ‎

Idli upma


Ingredients:
Left over idlis – 2
Idli milagai podi– 2 heaped teaspoons
Onion – 1 small (finely chopped)
Salt – ¼ to ½ teaspoon
Turmeric powder - ¼ teaspoon
Coriander leaves – 1 teaspoon (finely chopped)
Tempering:
Oil – 1 or 2 tablespoon
Mustard seeds – 1 teaspoon
Cumin seeds – ½ teaspoon
Urad dal – 1 teaspoon
Channa dal - ½ teaspoon
Curry leaves – 10 leaves (chopped)

Makes: 1 to 2 servings

Method:
  1. Break the left over idlis into quarters.
  2. Chirp in mixer grinder 2 to 3 times or crumble using hands (looks like a coarse powder).
  3. Heat oil in a deep pan, add mustard seeds, cumin seeds & allow spluttering.
  4. Add curry leaves, chopped onions,turmeric powder & salt fry for a minute or 2.
  5. Add the crumbled idlis. idli milagai podi & mix well.
  6. Fry for 1 or 2 minutes in low flame.
  7. Garnish with coriander leaves & serve hot.
Note:
Left over Idlis could be refrigerated overnight for easy crumbing.



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