Idli upma

The name says it all, isn't it? I used to make this upma only with the left-over idlis. I realised later that, idli in the form of upma is more filling and appealing as well too. Idli upma can be made in  different ways. It is one dish where you can show all your creativity. You can make it look more appealing and colorful by addling your favorite vegetables. It is definitely a wholesome meal and a heavy breakfast. Here is the recipe for the basic idli upma. 

Ingredients:

Prepared iddlis - 8 to 10

Oil for seasoning

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Red chillis - 3 - crushed/boken into two

Turmeric powder - quarter teaspoon

Asafoetida powder - one pinch

Curry leaves - 1 sprig

Ghee for extra flavor

Salt as required

Method:

Make small chunks out of the idlis. The best way is to use the finger tips and crush it into small pieces. 

Heat oil in a kadai. Add the mustard seeds. when it sputters, add the urud dal. When it turns light brown, add the red chillis, curry leaves. Turn off heat and add the salt, turmeric powder and asafoetida powder. 

Now stir in the idli chunks until even distribution. Add ghee for extra flavor.

With vegetables:

After seasoning, add the chopped onions and sauté and add the turmeric, salt and asafoetida. Add chopped vegetables and sprinkle water. Mix in the idlli chunks after the vegetables are well cooked. Grated carrots, grated beets, green peas, finely chopped green beans are some of the vegetables that are usually added. You can also use the frozen mixed vegetables. You can sauté different colors of bell peppers too while frying the onions.

This is my entry to Mahanandhi's  JFI, now hosted in Veggie platter as JFI - Breakfast.