Idli Upma

Idli upma is a simple and satisfying food prepared commonly with leftover idlis.

Preparation and cooking time : 5 mins (excluding steaming of idlis if using fresh ones)

Ingredients

 Idli : 6 (Click here for recipe)
Onion : 1 small; finely chopped
Salt : as per taste
Chilli powder or green chillis : as per taste
Turmeric powder : 1 big pinch (Optional)
Mustard seeds : 1 teaspoon
Urad dal : 1/2 teaspoon
Chana dal : 1/2 teaspoon
Cumin seeds : 1/4 teaspoon (Optional)
Curry leaves : 1 twig
Oil : 2 tablespoons

1. Mash idlis or cut into pieces of desired size.
2. Heat oil in a wok. Add mustard seeds and let them splutter. Add curry leaves, green chillis, dals, cumin seeds and saute till dals turn brown.
3. Add chopped onion and saute till they turn translucent. Add salt, turmeric powder and saute for few seconds.
4. Add the mashed or cut idlis and mix well. Remove from heat and serve while hot.

Note : If you are using chilli powder, add it along with turmeric powder.

Idli

Under the label Idli, I will present to you different types of idlis that I came across till now and dishes that can be prepared with leftover idlis.

Idli is a South Indian savory cake popular throughout India. Whether idlis turn out soft and fluffy or solid, white round bricks depends on fermentation. I use idli rava to prepare idlis unlike my mother who use rice (3 cups uncooked rice + 1 cup urad dal or 2 cups uncooked rice + 1 cup parboiled rice + 1 cup urad dal).

Ingredients

Idli rava : 2 cups
Urad dal : 1 cup
Rice flakes (atukulu/pohe) : 1 handful (optional)
Fenugreek seeds : 1 teaspoon
Baking soda : 1 big pinch
Salt : to taste
Oil : to grease idli plates

1. Soak idli rava, rice flakes, fenugreek seeds and urad dal separately for 5 hours.
2. Grind urad dal, rice flakes and fenugreek seeds into a fine paste.
3. Add this to the soaked idli rava, cover and leave overnight for fermentation. By morning the batter will be doubled in volume.
4. The batter should be of medium consistency - not too tight or watery.
5. Add salt and baking soda. Mix well and leave for 5 mins.
6. Separate the plates on idli stand and grease them with oil. Pour batter into the round impressions and put back the plates on to the stand.
7. Place the idli stand in a vessel with boiling water (I use pressure cooker without the whistle to steam my idlis), cover tightly and steam for 15 mins.
8. Remove from heat and run a spoon under each impression to separate idlis from the plate.
9. Serve piping hot idlis with sambar, chutney, allam pachadi or idli karam podi.

Use whole urad dal instead of split ones to prepare idlis. Fenugreek seeds aid in fermentation and to improve taste.

Puffed Rice Upma

Preparation and cooking time : 20 mins

This is a very simple and tasty recipe which I've learned from a DD (Doordarshan) program during my school days.

Ingredients

Puffed rice (borugulu aka maramaralu) : 1/2 kg
Onion : 1, finely chopped
Green chilli : 2, chopped roughly
Dry red chilli : 2 (Optional)
Mustard seeds : 1teaspoon
Urad dal : 1teaspoon
Chana dal : 1 teaspoon
Cumin seeds : 1/4 teaspoon
Curry leaves : 1 twig
Salt : 1/4 teaspoon
Roasted gram : 1/2 cup, made into powder, adjust the amount according to your taste
Lime juice : as per taste
Salt : to taste
Oil : 1 1/2 tablespoons
Coriander : finely chopped, for garnishing


1. Soak puffed rice in sufficient amount of water, drain. Sprinkle roasted gram powder and mix evenly.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves and dals. Saute till dals turn brown.
3. Add cumin seeds, saute and add chopped onions and chilli. Saute till onions become transparent.
4. Add salt, turmeric and saute for 10 seconds. Add the soaked puffed rice, coated with roasted gram powder and stir well.
5. Add lime juice and combine well on low flame. Garnish with chopped coriander and serve hot.

This dish can be eaten as it is. You can also prepare the dish excluding either lime juice or the roasted gram powder. It tastes good either way. You can visit http://en.wikipedia.org/wiki/Puffed_rice to know what puffed rice is called as in your region :)