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)

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 crumbling.