If i am served with idli upma everyday i will be so happy, even i am happy with any upmas and i love all varieties of upma i make at home. One among my favourite upma is Idli upma which is made with left over idlis. My mom rarely make this idli upma with left over idlis . She always makes this with fresh idlis as i idli upma more than idlis. Moms are always special. So let me share my mom’s version of my most favourite idli upma.
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INGREDIENTS:
| IDLIS | 10 |
| SHALLOTS (SMALL ONION) | 7-8 |
| BIG ONION | 1 |
| MILAGAI PODI | 4-5 TSP |
| GREEN CHILLI | 1 |
| OIL | 2 TSP |
| MUSTARD SEEDS | 1/2 TSP |
| URAD DAL | 1/2 TSP |
| CHANNA DAL | 1/4 TSP |
| SALT | A PINCH |
| CURRY LEAVES | FEW |
- Make idlis and keep it in the refrigerator for 15 minutes. keep it covered. If you are making with left over idlis then you can keep it refrigerated overnight also.
- Take out the idlis and make it into small pieces using hands.
- Peel the shallots and chop them and finely chop the big onions. Chop the green chillies too.
- In a pan add oil and add the mustard seeds,channa dal,urad dal , green chillies and fry till the onions become translucent. Add little salt at this stage.
- Now add the idli pieces.
- Now add the idli milagai podi and mix gently to get even coating of the podi into the idli.
- Let this be in a low flame for 2-3 minutes. Switch off the flame and garnish with curry leaves.
- Serve hot.
- I personally love to have any upma with a cup of coffee.
Note:
- Generally idli upma is make with the last end past of the idli batter.
- Never skip the shallots as this will enhance the flavour.
- If you do not want to add idli milagai powder you can add 2-3 extra green chillies and squeeze little lemon juice in the last.
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