Idli upma

If there is one leftover recipe that everyone loves, this is it. I sometimes specifically make extra idlies to make this the next day. There is something about the little pieces of idly coated in the mild spices and combined with the fried onions. I have found that leaving the idlies in the fridge overnight and pulsing them in a food processor yields a good texture of the upma and is not gummy.

8 leftover idlies
1 medium onion, finely chopped
3 green chillies slit
sprig of curry leaves
1 tsp oil
1/2 tsp mustard
1 tsp split urad dal
1 tsp channa dal
1/4 tsp cumin seeds

Pulse the idlies or use your fingers to break up the idlies into granules. Heat oil in a pan over medium high heat. Splutter the mustard and cumin seeds. Add the urad dal and channa dal and fry until golden brown. Add the onions, slit green chillies and curry leaves and fry until golden and slightly caramelized. Add the idlies and saute until thoroughly mixed. Check for seasoning.Remember the idlies, by themselves do have salt. Add salt to taste. Mix and serve hot!

Verdict: I just love the idly upma as is. No side dish necessary. However, my husband enjoys this dish by adding some sugar and mixing it in(right in the pan). He justifies that it caramelizes in the heat. I prefer to keep it savory though. To each their own. Anyway, this is perfectly yummy and comforting.

Sending this to ‘Food Palette – White’ event.

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