Idli upma is an easy breakfast, an evening snack or a lunch box recipe. It can be made with freshly made idlis or leftover idlis. I make this usually with my leftover brown rice idlis.
Ingredients
4 left over idlies
1/2 onion
1/4 tsp turmeric powder
salt
1 tbsp of freshly squeezed lemon juice
handful of cilantro/coriander leaves
For Tempering
1 or 2 tbsp of oil or ghee
1 tsp chana dal
1 tsp urad dal
1 mustard seeds
2-3 green chilies
1 red chili
few cashew nuts
a pinch of hing/asafoetida
few curry leaves
4 left over idlies
1/2 onion
1/4 tsp turmeric powder
salt
1 tbsp of freshly squeezed lemon juice
handful of cilantro/coriander leaves
For Tempering
1 or 2 tbsp of oil or ghee
1 tsp chana dal
1 tsp urad dal
1 mustard seeds
2-3 green chilies
1 red chili
few cashew nuts
a pinch of hing/asafoetida
few curry leaves
Preparation
Cut the left over idlies into small pieces. You may crumble them if you want.
Chop the onion into small pieces.
Cut the green chili into small pieces or cut lengthwise.
Wash and chop cilantro finely.
Cut the left over idlies into small pieces. You may crumble them if you want.
Chop the onion into small pieces.
Cut the green chili into small pieces or cut lengthwise.
Wash and chop cilantro finely.
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Procedure
Heat a small sauce pan with 1 tbsp of oil on medium heat. When the oil is hot add chana dal, urad dal and mustard seeds. When the mustard seeds are spluttering add green chili, red chili and cashew nuts. Stir them well to get fried evenly. Add a pinch of hing and curry leaves. Then add onion, a pinch of salt and turmeric powder. Fry them for a couple of minutes. When the onion is looking translucent add idli pieces, and salt and mix them well. Add lemon juice and finely chopped cilantro and give a final mix. Serve it hot with some chutney or as it is. Try the recipe and enjoy. Please don't forget to share with your friends and family.
Heat a small sauce pan with 1 tbsp of oil on medium heat. When the oil is hot add chana dal, urad dal and mustard seeds. When the mustard seeds are spluttering add green chili, red chili and cashew nuts. Stir them well to get fried evenly. Add a pinch of hing and curry leaves. Then add onion, a pinch of salt and turmeric powder. Fry them for a couple of minutes. When the onion is looking translucent add idli pieces, and salt and mix them well. Add lemon juice and finely chopped cilantro and give a final mix. Serve it hot with some chutney or as it is. Try the recipe and enjoy. Please don't forget to share with your friends and family.
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