Idli Upma

If you have lots of left over idilis and wondering what to do with them, then here is a simple and tasty recipe. I am sure many of us idli lovers would eat them any how...but for some people out there who don't like idli, this is a tasy option.

Apart from the ingredients mentioned below, you can make this more healthier by adding vegetables like carrot, beans, bell peppers etc.

Here is the recipe.

Ingredients:
Idlis - 10
Onion chopped - 1 big
Chilli chopped - 2
Mustard - 2 tsp
Urad dal - 2 tsp
Coconut scrapped - 5-6 tbsp
Curry leaves - 5
Salt
Coconut oil or ghee - 3 tbsp
Turmeric - a pinch
Coriander leaves chopped - 3 tbsp


Method:
Mash the idlis coarsely in hand. (Note that the idlis should not be mashed to a paste).
Heat the oil/ghee in a pan. Add the urad dal. When it turns brown add the mustard. When the mustard splutters add the turmeric and chilli and fry once.
Add the curry leaves and chopped onion and fry till the onion turns golden.
Add the coriander leaves and fry once.
Then add the coarsely mashed idlis and salt and mix well. Add the scrapped coconut and serve hot. Generaly we eat it without any side dish as it is very tasty by itself. But you can serve this with chutney or sauce.

Preparation time: 15 mins
Serves: 2-3 people

Idli

Idli is one of the basic recipes but sometimes the basic recipes could be problematic. When I started cooking my idli's always turned harder than what mom made at home. But after continued efforts and persistence, my idli's are better now. Here is the recipe.

Inredients:
Boiled rice or Idli rava - 3 cupsUrad dal/white gram - 1 cup
Salt
Method:Soak the rice (if you are not using idli rava) and urad dal seperately for 5-6 hrs.
Grind the urad dal to a very smooth paste adding little water as it should be of a thick consistency. The more it is ground the better the idlis will turn out.
If you are using boiled rice, grind it coarsely adding little water.In case if you are using idli rava instead of rice, wash the idili rava and if the rava is bigger you can grind it with little water for sometime. Do not grind this for long as it should not become too smooth.
Mix the coarsely ground rice or idli rava with the urad dal paste, adding enough salt.

Leave it overnight in a warm place for fermentation.
The next day the volume of the batter would have increased if it has fermented properly.
Once the batter has fermented, grease the idli plate with either oil or ghee.Pour the batter in each plate.
Steam them for around 15 mins. If you are using pressure cooker, do not use the weight.
Leave it for around 5 mins before opening the steamer/cooker. Remove the idlis from the idli plate and serve hot with chutney and sambar.

Preparation time: 25 min

Serves : 4-5