Tuesday, February 23, 2010

IDLI UPMA

Few days back I made something which was advised by my mother in law over phone. The story begins here:-


I made Idli for dinner along with some coconut chutney, onion samber and chutney podi but my husband had his dinner outside with his office colleague without any prior information. Till 10 pm in night, I was thinking what to do with those remain idli because samber can be heated up in the morning and eat with rice but idli noooooooooooooooo.I can’t eat idli which is not fresh ,even no one at my home. Fortunately I got to speak to my MIL for some issues and while speaking to her, I told that there is 8-10 idli is remain and i askd her, what to do with that, then she gave me an idea. Guess what it could be????? IDLI UPMA!!!!!

I was totally new to the recipe and gave a try next day morning for breakfast. It was fantastic. I liked it very much and even he. I know my all south Indian friend will be aware of this recipe but for me it was an experiment. So here is the result:-

IDLI UPMA

Preparation time: 10 minutes (Approximately)

Cooking time: 15 minutes (Approximately)

Serving-2 persons

Ingredients

Idli-8-10 (Not the fresh one)

Onion-1 large (Cut in small cubes)

Green Chillies-2 sliced

Carrot-1 grated

Curry Leaves-few (For Seasoning)

Grated ginger-1 tsp

Split Black Gram (Urad) Dal-1 tsp

Bengal Gram (Channa) Dal-1 tsp

Mustard Seeds (Rai)-1 tsp

Dry red Chillies-1 broken in 2-3 pieces

Asafetida-1/2 tsp

chutney podi- 3 tabs

Oil-2 tabs

Salt-to taste

Method

• Break all idli by hand in rough shape.

• Heat oil in a pan.

• Put mustered, Bengal gram, black gram, asafetida, curry leaves and dry red chilli.

• Once mustered cracked add onion, green chillies and ginger in this.

• Once onion turned to golden brown colour add broken idli, salt and chutney podi in this.

• Mix well and fry them for about 10 minutes then add grated carrot in this.

• Fry another couple of minutes.

• Serve hot by garnishing coriander leaves.

MY TIPS

• My chutney powder recipe is here but if you want you can use readymade.

• Instead of chutney podi you can also use chilli powder.

• For additional flavour you can add little gram masal or chat masal in this.

• Crushed roasted peanut also will give nice flavour to the dish.

11 comments:

Home Cooked Oriya Food said...

lovely blog. glad you stopped by... Why don;t you try some of our oriya food on your hubby ? I am sure he will like some of them like dalma and santula and chutneys and sweets too..

Meena said...

Love idli upma!!

TREAT AND TRICK said...

Upma looks great, love your picture...

kitchen queen said...

lovely tempting idli upma would love to grab the whole bowl.

Preety said...

love to make this with lefover idli, makes a great breakfast dish

Priya said...

Just love this idli upma..yummm!!

Gouri Guha said...

First time here...nice blogspace. The idli upma looks appetising...good one with leftovers...

SE said...

this is a good idea to use the leftover idli's

Sushma Mallya said...

lovely presentation and nice way to use left overs too...

Siddhi S said...

wow this idli upma is awesome idea..looks tempting

Pavithra said...

Hope I am first time here. Loved all the dishes. Wonderful collections. I love Idli upma one my fav one. Recently I posted too. Just peep in mine when you find time.
http://www.dishesfrommykitchen.com/2010/02/flavors-for-idli.html

Pavithra
http://dishesfrommykitchen.blogspot.com