Idli upma, though am not a great fan of it, I do make it often as I end up getting a lot of leftover idlis. Sometimes its like all the idlis get emptied in seconds and sometimes its like no one loves idlis and they lie there in the hot box neglected. In such cases when there are any leftovers idlis, I make my favorite crispy idli fry, idli jamuns during snack time or this upma for breakfast or dinner. This is my way of making idli upma, where I have customized the upma to please taste buds, I usually add veggies like carrots, boiled peas, beans, to my upma but you can just simply temper with mustard seeds, onions and curry leaves for a quicker version. I love adding ginger to my dish as it actually enhances the flavors and makes it appetizing too, but its purely optional. This upma makes a good combo with coconut chutney and sambar also with ketchup. You can even serve it plain for brunch or as a snack during tea time. Am sure this will be a treat to even those who are not an ardent fan of idlis.
INGREDIENTSServes one person
Total Preparation Time - 20 minutes
- Idli - 3 (Fresh or Leftover)
- Carrot - 1 medium sized
- Big onion - 1
- Green chilly - 1
- Tomato - Half of a small tomato
- Garlic - 1 pod
- Ginger - 1/2 inch small piece
- Curry leaves - From a sprig (6 to 10 leaves)
- Chopped coriander leaves - Few (approximately 2 spoons)
- Mustard seeds - 1 teaspoon
- Urad dal / Skinned whole Black gram - 1 teaspoon
- Turmeric powder - 2 pinches (1/8 tsp)
- Salt - As required (approximately 3/4 teaspoon)
- Oil - 2 tablespoons
- Wash carrots, green chillies, tomatoes, curry leaves, coriander leaves and drain water. Peel garlic and scrape of the skin from ginger.
- Chop carrots, green chillies, onions, tomatoes, garlic and ginger finely and set aside.
- Take leftover idlis (if you are going to use leftover idlis from refrigerator then just steam it once again for a few minutes, then let it come to room temperature before making the recipe)
- Now crumble the idlis with your fingers and set aside.
- Place a pan on flame and pour oil, after it heats up add mustard seeds wait until it splutters. Then add skinned black gram (urad dal) and saute until it turns golden brown in color.
- Now add curry leaves, chopped garlic, ginger and green chillies and saute for a few seconds. Then add finely chopped onions and saute until it turns translucent.
- Then add chopped carrots and saute on low flame for a few minutes until the carrot seems almost cooked. Add salt and turmeric powder and saute until the raw smell of the turmeric powder leaves.
- Now add the crumbled idlis and saute until it blends well with the vegetable mixture.
- Saute for a few minutes and remove from flame. Add chopped coriander leaves and give a few stirs.
TIP 1: Adding vegetables is just an option, you can either add them or just temper with just mustard seeds, curry leaves and onions and use make the upma. You can customize the dish according to your wish and make it appealing to your taste buds.
TIP 2: If you are a non vegetarian then you can add scrambled eggs to the upma and also use leftover meat pieces too. Just wash and crumble meat pieces from gravy and add it along with onions. If you want to use scrambled eggs, just add after addition of idlis and saute.
TIP 3: You can also add capsicum and boiled peas along with carrots.
TIP 4: Idlis will already have salt in them, so just add required salt for the vegetables alone.