Idli Upma Recipe

I call Idli upma a frugal innovation 'waste not want not', is every southindian moms tip. Leftover idli's are magically converted into quick breakfast/evening tiffin. Idly upma is a power packed, nutritious and tasty meal that I enjoy regularly. 

This recipe is 100% vegan if the ghee is avoided. I'm also updating my older blogs with newer pics and video. This recipe was posted in 2010, I had recently updated photos there but was not satisfied with the post, I'm reposting this recipe again, here is the link to my old blog post please click here 👈

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Ingredients :
10 Idli's 
2 Medium Size Onions Finely Chopped
6 Green Chillies Slit 
1 Tsp Mustard seeds
1 Tsp Channa Dhal
3 Dried red chilli
1 Tsp Split black gram dhal
2 Tbsp Groundnuts (Peanuts this is optional)
1/2 Tsp Turmeric powder
1 Pinch Asafoetida = Hing
1 Tbsp Salt
3 Tbsp oil
1 Tbsp Ghee
3 Sprigs Curry Leaves
5 Sprigs Coriander Finely Chopped
Salt as per taste
1/2 Lime Juice for Garnish...

Heat a wok on medium flame add oil, allow the oil to reach smoking point.

Add mustard seeds, chick peas, black gram dhal allow to splutter.

Once the mustard stops spluttering break the red chillies in halves and add fry for a second. Add hing and curry leaves fry a bit.

Add onions along with green chilli fry till transparent. Make a well in the onion masala add 1 tbsp ghee and 1/4 tsp turmeric powder fry for a minute.

Add salt sprinkle water little at a time. i used 3 tbsp water to avoid the onions from burning, fry till onion turns light brown in color. 

Once the moisture from the onion has completely reduced, crumble the idly's and add to the onion masala toss and fry for a minute.

Garnish with coriander and lime juice, serve hot with pickle...enjoy...😉

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