Idli Upma By ushasub
by ushasub
16 Sep 2002
This recipe has been viewed 5215 times
Crumble the idlis well to almost sooji-like consistency.
use a wet hand to prevent sticking.
you can add chopped capsicum, carrot, etc. after frying the onion.
Idli Upma By ushasub recipe - How to make Idli Upma By ushasub
Preparation Time: Cooking Time: Total Time:
8 to 10 left over Idlis
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tsp chana dal (split Bengal gram)
1 pinch of asafoetida (hing)
2 to 3 green chillies , finely chopped
1/2 tsp grated ginger (adrak)
2 onions, finely chopped
1/2 tsp turmeric powder (haldi)
salt to taste
sugar to taste
1 tbsp finely chopped coriander (dhania) leaves
Method
- Crumble the idlis with fingers and keep aside.
- Heat the oil in a kadhai and add the mustard seeds and allow to splutter.
- Add the urad dal and chana dal. saute until pink.
- Add the asafoetida.
- Add the chili and ginger. saute for a minute.
- Add the onion and fry until pink.
- Add the turmeric powder.
- Add the crumbled idli.
- Add the salt and sugar and toss well for a couple of minutes.
- Garnish with coriander leaves.
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