Category: Breakfast
Cuisine: South Indian
Eating left-over idlis might be boring. So, what should you do? Make your left-over idlis interesting by adding a savoury touch and turning it into an amazing & filling meal - Idli Upma. Idli is a fluffy steamed cake, made from a batter mixture of fermented black lentils (Urad Dal) and rice. A traditional South-Indian breakfast served with sambar and a variety of chutneys.
Do you know where Idli came from? It is believed that Hindu settlers/traders brought Idli to India all the way from Indonesia, and their closest meal resembling idli is called ‘keddli’. Since then it has undergone several modifications to suit the South-Indian taste buds of what we now call Idli.
Idli Upma is a wholesome meal where idlis are crumbled and tossed in a spicy temper. Now some like it with vegetables and some not. Here is a version of the recipe with vegetables. You can also choose to skip that step!
Idly - 12 No. crumbled
Onion - 1 chopped
Green peas - 1/2 cup boiled
Salt - As per taste
Turmeric - 1/2 tsp
Ginger - 1 tsp finely chopped
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Veggies (Carrot, Beans) - 1 cup finely chopped
Cumin seeds - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Cashews - 3 tsp
Roasted peanuts - 2 tsp
Green chilli - 2
Red chilli - 1
Curry leaves - 1 sprig
Asafoetida - A pinch
Coriander - A few chopped
Lemon - Half
Coconut - 2 tsp grated
Preparation Time: 25 min
Cooking Time: 10 min
Take the leftover idly and crumble the idly using your fingers or cut it into small pieces. Keep it aside.
Heat oil in a pan over a medium flame.
Add Mustard seeds, cumin seeds, urad dal, chana dal, cashews, roasted peanuts, green/red chilli, curry leaves and ginger.
Then add onion and sprinkle some salt. Saute until it turns pink or translucent.
Add in your veggies and boiled peas at this point and let it cook. Sprinkle a little water if required.
Add turmeric powder, Give it a nice mix. Add crumbled idly once the veggies are cooked. Mix it well.
Garnish with coconut and turn off the flame.
Add Lemon juice for a tangy flavour and finally garnish it with coriander.
Idly Upma is now ready to be served with sambar and chutney.
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