Idli Upma Video by Tarla Dalal

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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 Idli and dosas.

Recipe Description for Idli Upma, Upma with Left Over Idlis Recipe

Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 4 servings
Show me for servings

Ingredients

For Idli Upma
6 to 8 leftover idlis
2 tbsp peanut oil or oil
1 tsp mustard seeds ( rai / sarson)
2 dry red chillies (pandi) , 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 With Idli Upma
coconut chutney

Method

For idli upma

To make {span class="bold1"}idli upma{/span}, crumble all the idlis in a deep bowl and keep aside.
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.
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.
Finally, add the crumbled idlis, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve {span class="bold1"}idli upma{/span} immediately with coconut chutney.

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RECIPE SOURCE : Idlis & Dosas