Idli Upma

Getting bored of the daily idli and chutney for breakfast, I began looking for a new way to enjoy my idlies. I remembered my grandma making idli upma when I was little and decided to try it for myself. After experimenting with my mom, I found a perfect recipe that makes for a tasty meal anytime of day.

Desika Ingredients:

Peanut Oil, Chana Dal

RECIPE FOR IDLI UPMA

Ingredients:

Idlis - 4-6

Onions - 2

Capsicum - 1/2

Green Peas - 1/2 cup

Tomato - 1

Green Chilies - 2-4

Mustard Seeds - 1/2 tsp

Curry leaves - 2-3 sprigs

Chana Dal - 1 tblsp

Peanut Oil - 1 tblsp

Coriander leaves for garnishing

Instructions:

1. Finely chop the onions, capsicum, tomatoes, and green chilies.

2. In a kadai, heat up oil and add mustard seeds.

3. Once they sputter, add the chana dal and fry until they begin to turn golden brown.

4. Add the green chilies and saute for a minute.

5. Add the onions and saute until they are half cooked. Add little salt while sauteing.

6. Add the green peas, capsicum, and tomato. Saute until green peas are cooked.

7. Crumble the idlies in a separate bowl and add to kadai. Mix all ingredients thoroughly. Add necessary salt and saute for 2-5 mins.

8. Finally, add the curry leaves and coriander leaves. Serve hot.

Tips & Tricks:

• This recipe should not be done with fresh idlies. It comes well with refrigerated idlies.

• You can also use idli podi to add some flavor to the upma. My family does not idli podi. Instead, we eat it with chutney or mahali pickle.