As the name clearly suggests, it's upma made with idli. This is the perfect way to clean up leftover idlis. What do you do with the idlis lying in the fridge from the previous night's dinner and is rock solid in the morning? Easy, it transforms into this delicious upma for breakfast. It's morphed so well that it tastes better than the actual idlis. There are so many ways to prepare this upma. You can simply dice the idlis into small pieces, do some tempering and fry the idlis. Add some vegetables to it or prepare a tomato-onion gravy and mix the pieces of idli to it and even more. The following method is my grandmother's version of preparing idli upma with few changes by me.

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Idli Upma


Recipe: Idli Upma
Prep Time: 5 mins
Cooking Time: 5 mins
Serves: 2-3 people (I used 6 Idlis)
Shelf Life: Serve it immediately after cooking
Recipe Source: My grandmother
Recipe Level: Basic/Beginner/Easy
Spice Level: Can be adjusted according to taste
Recipe/Post by: Madhuram

Ingredients:
Idlis - 6
Salt to taste

For Tempering:
2 teaspoons Oil
1/2 teaspoon Mustard
1 teaspoon Channa Dal
1 teaspoon Toor Dal
1/4 cup Raw Peanuts
Few curry leaves
1 Medium size Onion, finely chopped
1 Green Chili, slit lengthwise
1 teaspoon grated Ginger
A pinch of Hing
A pinch Turmeric Powder

Procedure:
1. Cut each idli into 5-6 pieces. Put it in a mixie (I use a food processor because it gives better results) and pulse it a couple of times until the idli pieces resemble a coarse powder like texture.
2. Meanwhile heat a frying pan with oil. Once the oil is hot add the ingredients listed in the same order one by one and fry it.
3. To this add the powdered idli and mix it thoroughly a couple of times. Check for salt. I also add 1-2 teaspoons of idli milagai podi (gun powder) at the end and combine it well. Serve hot and side dish is not required.


Special Notes/Tips:
  • It is not recommended to prepare this upma with fresh idli. If you do so, the idli will not powder but will become paste like. If you still want to prepare it very soon after preparing the idlis, put the idlis in the freezer for at least 15 minutes and then try powdering it in the mixie. I have actually tried this and it works.


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5 comments

  1. Parita // 19 August 2009 at 18:19  

    Idli upma looks delicious madhu, are you blogging from india or you r back?

  2. Medhaa // 19 August 2009 at 20:11  

    I usualy cut them into quarters. will crumble them next time, will takemore flavours in. Are you back from your India trip

  3. Divya Vikram // 21 August 2009 at 11:22  

    Love the idea of placing idlies in freezer before making this sounds great!Will try sometime.

  4. casablanca68 // 7 September 2009 at 09:27  

    Thank you for the terrific recipes. I can't wait to try them!

  5. Andhra Plate // 13 December 2010 at 11:46  

    Your recipe sounds good.Nice photo.
    I can't wait!!!Today i am going to prepare.