This is the second in the series of posts on what to do when you have made more Idlis than you and your family could safely consume for breakfast. See previous one here.
We make fried Idli (Idli Usli as Konkanis call it) in 3 versions – this is the one with onions (other variations include garlic and asafoetida, coming soon), something I prefer most. Our kids hate this (!) but we enjoy it anyway. It can be a lunch box as well as tiffin.
What you need to have:
1. Powdered Idlies – 3 cups
2. Greates coconut – 2 Teaspoons
3. Corriander leaves – a handful
4. Lemon juice – 1 Teaspoon
1. Mustard seeds – 1 Teaspoon
2. BlackgramDal – 1/2 Teaspoon
3. Green chilli – 4
4. Curry leaves – 1 string
5. Turmeri powder – 1/2Teaspoon
6. Cumin seeds – 1/2 Teaspoon
Ingredients of Idli Upma
What you do with what you have:
1. Crush idlies with your hand, add a spoon of lemon juice to it and also mix grated coconut and chopped corriander leaves and set it aside.
2. Chop onions very fine and cut green chillis and set it aside.
3. Place a broad based bowl on medium flame with 4 teaspoons of cooking oil in it. On heating add mustard seeds and on sputtering add blackgram dal to it. Add cumin seeds, chopped green chilli, Turmeric powder and curry leaves to it as you fry it.
4. Add finely chopped onions to it add required quantity of salt to it. Keep stiring and when it turns transparent mix powdered idli from step 1 to it.
5. Simmer the flame and leave it for around 1-2 minutes till it warms up.
Serve with tea for breakfast, evening tiffin or it could serve as a lunch box as well.
Ready to serve Idli Upma