Idli Upma

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This is how South Indian typically finish off leftover idlis made properly, it is so tasty that you can even serve it to guests.

Sometimes, people even make Idli upma out of fresh idlis, as it is an interesting alternative to usual idlis and dosas.

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Preparation Time:    Cooking Time:     Makes 4 servings


6 leftover idlis
2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 red chillies , broken into pieces
1/2 cup chopped and boiled carrot
1/4 cup boiled green peas
1/4 cup finely chopped tomatoes
salt to taste

For Serving
coconut chutney

  1. Crumble all the idlis in a deep bowl and keep aside.
  2. Heat the oil in a broad non-stick pan, add the mustard seeds and red chillies and sauté on a medium flame for a few seconds.
  3. When the seeds crackle, add the carrot, green peas, tomatoes, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
  4. Finally, add the crumbled idlis, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Serve immediately with coconut chutney.

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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 on 04 Feb 13 10:54 AM

Makes a delicious idli vegetable. Carrots, green peas and tomatoes go well with idli.