Idli Upma
Idli upma is a quick 15-minute recipe of upma made with leftover idlis.
Servings: 1 to 2
Ingredients
- 5 to 6 idlis, crumbled
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon split husked bengal gram (urad dal)
- 5 to 6 curry leaves, chopped or kept whole
- ½ teaspoon ginger, finely chopped
- 1 green chili, chopped
- 1 dry red chili, use red chilies which are not hot
- 1 pinch asafoetida, optional (hing)
- ¼ cup chopped onion or 1 small onion chopped
- salt as required
- 1 to 2 tablespoons coriander leaves, chopped
Instructions
- Crumble 5 to 6 idlis and keep aside.
- Heat 1 tablespoon oil in a pan. Add 1/2 teaspoon mustard seeds and let them crackle.
- When they start crackling, add 1/2 teaspoon urad dal & 1/2 teaspoon cumin seeds.
- Saute till the urad dal turns golden.
- Then add 5 to 6 curry leaves (chopped or kept whole), 1/2 teaspoon finely chopped ginger, 1 dry red chili and 1 green chili (chopped). You can also add a pinch of asafoetida at this step.
- Stir and then add 1/4 cup chopped onion. Saute till the onions turn translucent.
- Then add the crumbled idli. Also add a bit of salt. Mix very well and saute for a minute or two.
- Then switch off the flame. Lastly add 1 to 2 tablespoons chopped coriander leaves. At this step, you can also add some grated coconut.
- Mix again and serve idli upma with some coconut chutney or lemon pickle.
Notes
- Recipe can be easily doubled.