Idli upma

Idli upma - Idli is an indispensable menu in any south indian household. Idli/dosa batter will be prepared during the weekends to get an uninterrupted supply of idlis  or dosas and uttapams for the week. After having it for the breakfast, leftover idlis are crumbled and seasoned to make delicious idli upma. They can be served as a snack during the evening for the children, returning from school, hungry. Pair it up with a healthy fruit milkshake for a wholesome meal.

Ingredients:

Leftover idlis - idli crumbles well upon cooled.  So use idlis cooked in the morning for the evening snack or night dinner.

Onion - Shallots or regular bellary variety is used.

Spices - Garlic, chillies are used.

Spice powders -  hing powder, turmeric powder are used.

Salt - Fine pink salt is used. White can also be used.

Lentils  - Split urad Dal, Chana Dal are used.

Seeds - Mustard seeds are used.

Herbs - Curry leaves are used.

Oils and fats - Sesame suites the best, though any oil can be used.

Method:

• Season the oil with seeds and lentils.
• Add veggies, spices and spice powders.
• Add idlis.
• Toss well and serve.

Accompaniments:

Chutney , sambar goes well with the dish.

Variations:

• Add idli-milagai podi finally and toss well.

Substitution:

• Add 1/2 tsp jeera instead of garlic in the upma

Equipment used: Kadai/ large fry-pan

Recipe:

Total time taken: 15 minutes

No. Of servings: 2

Ingredients:

Oil - 1 tsp

Leftover idlis - 8/10

Onion - 2 (large) or shallots - 2 handfuls.

Turmeric powder - 3/4 tsp

Tempering:

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Urad Dal - 3/4 tsp

Chana Dal - 3/4 tsp

Green chillies - 3/4

Garlic - 1 pod

Directions

1. Crumble the idlis by applying a tsp of oil. Chop the onions and green chillies and garlic.

2  Heat oil in a kadai, add mustard seeds, when they crackle, add urad dal, chana dal, green chillies, hing and curry leaves.

3. Add onions, garlic, saute well till onion turns pink and garlic slightly brown.

4. Add turmeric powder, salt, crumbled idlis. Saute well till everything combines together.

5. Check for the salt add if necessary.

Recipe source: Revathy Shanmugam.