Idli is an ancient and popular everyday fermented and steamed rice fluffed breakfast or dinner delicacy of South India. It is usually served with chutney and sambhar coupled with Vada (fried fermented urad dal batter) in almost all hotels in southern India.
Even with any leftover idli, another popular snack item is Idli upma. Let’s begin.
- Leftover Idli – 10 to 12
- Curry leaves – 2 sprigs (approx. 20 leaves)
- Mustard seeds – 1 tsp
- Jeera (cumin seeds) – 1 tsp
- Hing (asafoetida) – pinch or 1/4th tsp
- Salt – 1 tsp/ per taste
- Turmeric (haldi) powder – 1/2 tsp
- Red chilli powder – 2 tsp
- Green chillies – 2, chopped
- Fresh coriander leaves – 2 tbsp chopped for garnish
- Oil – 6 tbsp
1. Cut the Idlis into 2 inch cubes
2. Heat oil in a pan and add the mustard seeds, jeera and hing.
3. As the mustard seeds splutter, lower the flame and add the green chillies and curry leaves
4. Next add the salt, turmeric and red chilli powder.
5. Quickly add the chopped Idlis and stir gently to cover all idli cubes in the oil and masala. Cook for 2 to 3 min.
6. Garnish with chopped fresh coriander leaves and serve.
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