Bored eating the usual sooji and semiya upma....try this delicious idli upma for a change! This is a regular in Chennai at my in-laws home. Main reason being, Chennai is undoubtedly always hot, hotter or hottest and this weather helps any dosa or idli batter to ferment really quick.
Long story short, when we have left over fermented idli batter, my MIL generally makes the idlis in the night and allows it to cool over night. This way, it helps breaking down the idli's easier and faster for making the upma. I never got a chance to make this upma here in US for 2 reasons. One, I end up making small batches of batter and does not last beyond a couple of days and two, the batter never gets over fermented for me to think of alternatives!
Now, am part of the Blog Hop Wednesdays of Tickling Paletes and my hop partner for this week is Chaitanya of Delicious Desi Foods. Last week, while I was leafing through her blog, I came across Idli upma and instantly decided to make them for this wednesday event! Sadly, I noticed that her entry had not got much attention. What better opportunity to make the recipe more popular than this:-) Ofocurse, I made it a couple of days back but am posting it today. Hope you all like my version of it....
Ingredients:
- 10 to 12 idlis
- Idli powder or chutney powder mixed in oil (optional)
For seasoning:
- 1 medium onion
- 2 to 3 green chillies or more as you prefer
- 2 tsp oil
- 1 tsp each of channa dhal and urad dhal
- 1/4 tsp turmeric
- 1/4 tsp hing or asafoetida
- mustard and curry leaves
- Salt , if needed
Prep time: Over night Cook time: 10 mins
Preparation:
- Steam the idlis the previous night and let it cool over night. This will help is loosening up the idlis in the morning for the upma. If this is not possible, you can cool the idlis under a fan and try breaking them up too.
- To add more zing to the taste of th upma, I smeared all the idlis in a mix of idli powder and sesame oil, overnight. The idlis were soaked in the flavour of the sesame oil and the chutney powder and it added so much more taste to the upma.
- Chop the onions and green chillies and set aside. Loosen up the idlis and set aside.
- In a pan, heat the oil and splutter the mustard and curry leaves. Add the dhals and let them roast. Now, add the onions and green chillies and fry them till the onions turn translucent.
- To this, add the broken idlis and top it with hing and turmeric. Add salt, as needed.
- Toss everything for a couple of minutes and serve!
Sending this to Blog Hop Wednesday organised by Radhika at Tickling Paletes
Long story short, when we have left over fermented idli batter, my MIL generally makes the idlis in the night and allows it to cool over night. This way, it helps breaking down the idli's easier and faster for making the upma. I never got a chance to make this upma here in US for 2 reasons. One, I end up making small batches of batter and does not last beyond a couple of days and two, the batter never gets over fermented for me to think of alternatives!
Now, am part of the Blog Hop Wednesdays of Tickling Paletes and my hop partner for this week is Chaitanya of Delicious Desi Foods. Last week, while I was leafing through her blog, I came across Idli upma and instantly decided to make them for this wednesday event! Sadly, I noticed that her entry had not got much attention. What better opportunity to make the recipe more popular than this:-) Ofocurse, I made it a couple of days back but am posting it today. Hope you all like my version of it....
Ingredients:
- 10 to 12 idlis
- Idli powder or chutney powder mixed in oil (optional)
For seasoning:
- 1 medium onion
- 2 to 3 green chillies or more as you prefer
- 2 tsp oil
- 1 tsp each of channa dhal and urad dhal
- 1/4 tsp turmeric
- 1/4 tsp hing or asafoetida
- mustard and curry leaves
- Salt , if needed
Prep time: Over night Cook time: 10 mins
Preparation:
- Steam the idlis the previous night and let it cool over night. This will help is loosening up the idlis in the morning for the upma. If this is not possible, you can cool the idlis under a fan and try breaking them up too.
- To add more zing to the taste of th upma, I smeared all the idlis in a mix of idli powder and sesame oil, overnight. The idlis were soaked in the flavour of the sesame oil and the chutney powder and it added so much more taste to the upma.
- Chop the onions and green chillies and set aside. Loosen up the idlis and set aside.
- In a pan, heat the oil and splutter the mustard and curry leaves. Add the dhals and let them roast. Now, add the onions and green chillies and fry them till the onions turn translucent.
- To this, add the broken idlis and top it with hing and turmeric. Add salt, as needed.
- Toss everything for a couple of minutes and serve!
Sending this to Blog Hop Wednesday organised by Radhika at Tickling Paletes
Looks delicious. Great way to use leftover idlis.
ReplyDeletea nice recipe to have any time of the day. i make this whenever I have left over idli...i use lots of idli podi to make it a little spicy...
ReplyDeleteWow......what a great idea........will try soon.
ReplyDeleteYummy and quick recipe...I too do this with leftover idlis...
ReplyDeletewow great idea and looks delicious .....
ReplyDeleteI love idli served like this. Looks very yummy
ReplyDeleteLooks delicious and I liked that idli pic with podi
ReplyDeleteSmearing them with idli podi is a fantastic idea Hyma!!!! Gives more depth & flavor to the simple idlis!!!
ReplyDeletePrathima Rao
Prats Corner
super delicious..I too prepare it but usually cut into small pieces..your way of smearing it with idli powder,looks flavorful..Thanx for sharing the tip!!
ReplyDelete