Idli upma is my most favourite South Indian tiffin recipes.If u ask me, i would say it is the tastiest breakfast/dinner recipe in this world . I can have it all through the day.I can live with it. My mom makes it specially for me (by reserving some idlies)in the evenings or the next day morning with left over idlis. I like to have it with less oil , more onions & dals and mildly spiced.I love my mom’s upma very much..Some people make it yellow in color adding turmeric powder but we make it white.. I should say about my MIL here. She knows i am crazy about this upma.So she used to prepare it for me every alternate days when i was pregnant. She adds coconut oil as her own touch.I am really blessed to have such a caring & loving MIL like my mom(Touchwood ).Now after tasting this upma from my mom& mil’s hands, i feel bad to try on my own .. But i wanted to post my favourite recipe in my blog. So i prepared it yesterday for breakfast and enjoyed every mouth to the core .Please refer “Note’ for variations..Adding more onions gives a nice taste :)
Left over idli – 5 nos
Big onion – 2 nos OR small onion – 20 nos.
Green chilli – 1 no (slit)
Ginger – 1/2 inch piece
Curry leaves – few
Salt – as needed
Cooking oil or coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 2 tsp
Chana dal – 1 tbsp
Red chilli – 1 no (pinched into 2)
Crumble the idlies well and set aside.
Usually left over Idlies are slightly dry.. For crumbling easily, just dip the idli in water for just 3 seconds and then try. U can easily crumble and it will be soft too..
U can also freeze the leftover idlies in an air tight box for easy crumbling.But after crumbling sprinkle some water & add salt to make it soft..
One more way is just crumble the idli well ( without freezing) and sprinkle some water over it . It helps to keep it soft... Add salt to it, mix well and set aside. My mom follows this method..
In an iron wok, add mustard seeds .Let it splutter completely. Then add the urad & channa dal and saute till golden brown..Now add the pinched red chilli ,finely chopped onions , ginger , slit green chilli and curry leaves.Saute till onion turns transparent.
Lastly add the crumbled idli and mix well. Keep it in low flame for 10 minutes till it forms a burnt layer in the bottom. ( We call it as adai/ porukku).. It tastes very nice and crispy ..But adai/ porukku forms only if u use iron or aluminium kadai not in the non-stick pan..
Check for salt and switch off the flame. Garnish with coriander leaves if desired!
Serve hot !!
For variations u can add turmeric powder while sautéing onions.U’ll get a nice yellow colored upma.
One of my friends suggested me to sprinkle idli podi for an extra spicy punch.
To make it more healthy , add finely chopped or grated carrots , peas , potato etc..