Idli Upma is a very tasty breakfast generally made out of left over idlis . I usually make an extra batch of idlis for dinner so that the same can be used to prepare this delicious idli upma for breakfast the next day.
One might wonder , what is so special about this Idli Upma when we can enjoy some fluffy hot idlis with chutney and sambar . The answer to this is trying out this recipe and relishing . Proof of the pudding lies in tasting ..isn't it ??
Idli Upma is the simplest and best way to make use of previous day's idli . You can also make them from fresh idlis ,but you will have to refrigerate it for sometime before making idli upma. By chance if your idlis turn out to be hard (which I hope and wish never happens for anyone ) then this recipe can surely be a savior .
To get the best fluffy and grainy idli upma ,the idlis need to be little dry and moisture free so that we can crumble them easily,which is why left over idlis are the best choice to prepare idli upma. Idli upma is a perfect lunch box item for schools or even office .
Idli upma can be made in various ways like adding vegetables or a simple tempering of chillies and ginger or the most liked recipe using Idli Podi - special spice mix served as an accompaniment to idlis / dosas .
Today I shall be sharing the recipe of making idli upma using Idli Molagapudi which tastes best when served fresh coconut chutney and some chilled curd .
You must also try crispy and crunchy idli fry which is also a very tasty recipe using left over idlis .
Linking this recipe to our FMBH 302nd weekly theme "makeover from leftover" suggested by Poonam . Head over to Poonam's blog Annapurna for some authentic culinary delights from Maharashtrian cuisine and also recipes from world over. Poonam's Tandoori Paneer Tikka using stove top is on my to do list . Her marination spice mix is totally delectable.
Cooking Time - 15 mins
Serves - 2
Complexity - easy
- Crumble the idli nicely with your fingers and keep ready.
- In a pan heat the oil and splutter the mustard seeds followed by the lentils until it turns golden brown.
- Fry the chillies and curry leaves in the same oil and lastly add the asafoetida.
- Now add in the crumbled idlis to the pan along with the molagapudi and mix it well.
- The molagapudi/ spice powder must coat the idli crumbs evenly. You can add some idli molagapudi if you want the upma to be spicy .
- Sprinkle some water all over the idli upma mix and cook covered for 2 to 3 mins. At this stage you can adjust some salt if needed . Add the salt mix it and then continue covered cooking.
- Slowly open it,mix once and add some fresh coriander and serve hot with fresh coconut chutney or thick curd / yogurt .
Idli Batter in a Mixie
https://sweetspicytasty.blogspot.com/2018/02/supersoft-idli-and-crispy-dosas-how-to.html
Idli batter in a wet grinder .
Other variations of Idli on my blog
Masala Idli
Kancheepuram Idli
Rava Idli
Pachai Arisi (Raw rice) Idli
Making healthy and delicious upma from leftover idli sounds brilliant! Will try your recipe next time. Thanks for the lovely share.
ReplyDeleteI am not a big fan of idlis, but I surely do love this idli upma. 😊 We both seem to make it almost the same way too. Great minds and all that.. 😊
ReplyDeleteOn a serious note, isn't this an awesome way to make use of leftover idlis?
Idli Upma is a hot favourite at my place too. It is similar to your recipe Priya. Idli Upma is a best way to use left over idli. No hassle of making chutney and sambar. Guilt free breakfast anytime .
ReplyDeleteIdli upma looking very tasty, I liked your simple and quick version. Adding idli podi surely adds super taste of upma. Best left over recipe to have for breakfast or for dinner ..
ReplyDeleteI always fry idli in spices whenever I have a batch left..never made upma with it.. next time I am going to try your idli upma , sounds so yumm way to use leftover idlis.
ReplyDeleteLove idli upma anytime and this brings up lot of good memories from childhood. I make exactly the same way. sometimes add idli podi and sometimes use sambar podi
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