Idli Upma – Garlic flavor (Excess Idlis edition)

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This is the final post in the series (see earlier posts in the series) of what to do with when you end up with more Idlis that you planned to eat. This is an Idli upma with garlic flavor – something I prepared for the first time in my life, but don’t hesitate to recommend since it turned out really tasty.

[ Slight digression: On the topic of Upmas though not quite made from Idli, my favorite Upma is Khara Upittu i.e. Masala Upma – one of my first posts. I am yet to find a restaurant that serves this. Do you know any ?

What you need to have:

1.Powdered Idlies 2 cups

2.Garlic cloves 6-8

3.Chilli p[owder 1 Teaspoon

4.Turmeric powder 1/2 Teaspoon

5.Dhania jeera powder 1 Teaspoon

5.Tomato 1/2

6.Grated coconut 1 Tablespoon

7.Choppes corriander leaves a handful

Ingredients of Idli Upma (Garlic Version)

What you need to have:

1.Powder idlies, cut tomatoes, peal and cut the garlic cloves also chop corriander leaves and grate coconut and keep it aside.

2.Place a wide bottomed bowl on the flame with 2-3 Teaspoons of cooking oil in it. On heating add cut garic from steep-1 and fry it till light brown. Add chilli powder, turmeric powder , Dhania Jeera powder, cut tomatoes keep stiring and cook it till done on a low flame.

3.Now add powdered idli, grated coconut, chopped corriander leaves ,salt to taste as well and stir till it is warmed up well. The dish is as shown in the image below. Serve it hot with tea.

Ready to serve Idli Upma

Time taken 15 minutes

Serves 4


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