Idli Upma


by
Idli Upma, tThis is how South Indians typically finish off leftover idlis!  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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This is how South Indians 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
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Ingredients

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

For Serving
coconut chutney

Method
  1. Crumble all the idlis and keep aside.
  2. Heat the oil in a broad non-stick pan, add the red chillies and mustard seeds and sauté 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 and mix lightly so as not to mash the idlis and cook on a medium flame for 1 to 2 minutes.
  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.