Idli upma

Hola. One of those simple & easily considered boring brekkies that gets such a fancy makeover in 10 minutes :). I used to hate idlis as a child but I love it now. But I love this upma even more. And upma comes to rescue when your idli batter turns old & your idlis turn hard :). Its tougher to consume hard idlis but you can convert that into a super nice upma in a jiffy. I am sure most of you already know & have made this. I just wanted to document the version we generally make at home. And oh, those brown bits/ kandhal/ maadu that comes out of this is the best part :D.

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Idli upma

Prep Time

5 mins

Cook Time

10 mins

 

Course: Breakfast

Cuisine: Indian

Servings: 2 persons

Ingredients

• 6 idlis
• 1 tsp vegetable oil
• 1.5 tsp channa dal/ kadalai paruppu
• 1.5 tsp whole urad dal/ ulutham paruppu
• 1 no green chilli
• 1 big onion
• 1/4 tsp turmeric powder
• 1/8 tsp asafoetida
• 1/2 tsp salt
• few curry leaves
• 1/2 tsp molagapodi/ gun powder optional
• 1 tsp gingelly/ sesame oil optional

Instructions

1. Crumble idlis & set it aside. Chop onion & green chilli into small pieces.

2. In a kadai/ pan, heat oil. Add mustard seeds & let it splutter.

3. Once it splutters, add channa dal/ kadala paruppu, urad dal/ ulutham paruppu.

4. Once it starts to brown, add turmeric powder & asafoetida.

5. Once the dals/ pulses brown, throw in the onion, green chilli & curry leaves.

6. Add a little bit of salt & saute till the onions brown.

7. Then add the crumbled idlis, mix well & check salt.

8. Finally add some gingelly oil/ sesame oil & molagapodi/ gun powder. Turn off heat.

9. Serve hot!

Recipe Notes

1. You can use 1/2 tsp finely chopped ginger instead of asafoetida. 
2. You can garnish with a handful coriander leaves. My fil likes it basic & so I skipped this. 
3. If you use a heavy bottom vessel, the brown bits that will form in the bottom (kandhal/ maadu) is the best part of the dish. 

Stepwise pictures