VEGETABLE IDLI UPMA

We all know when there are some left over idlis, we make idli upma. This is a better way of adding some vegetables to it. The texture was so soft, and it looked just like rava upma. You can call it a wholesome breakfast. For idli batter, and how to make idlis, refer here.

Ingredients

Left over idlis - 6-7

Onion - 1, chopped

Carrot - 1, mid sized, chopped

Peas - 1/8 cup

Red bell pepper - 1/8 cup, chopped

Green bell pepper - 1/8 cup, chopped

Yellow bell pepper - 1/8 cup, chopped

Raw peanuts - 1/8 cup

Idli Molagappodi - 1 tsp

Lemon juice - 1 tbsp

Salt to taste

For seasoning

Gingely oil - 2 tsps

Ghee - 2 tsps

Hing powder - 1/2 tsp

Mustard seeds - 1 tsp

Broken urad dhal - 1 tsp

Channa dhal - 1 tsp

Green chillies, slit - 2

Broken red chillies - 2-3

Curry leaves - a few

Recipe Cuisine: South indian; Category: Breakfast/ tiffin

Prep time: 10 mts; Cooking time: 10 mts

Serves 3

Left over idlis crumbled and kept ready

All veggies, chopped

Seasoning done

Before the urad and channa dhals turn golden, keep on low flames and add the peanuts also. So, when peanuts get roasted, the dhals seasoned also would have become golden

Add the onions, green chillies and curry leaves

All bell peppers added. So is salt

Carrots and peas pressure cooked for 2 -3 whistles ......and

added

Crumbled idlis and 1 tsp ghee added. 

Molagappodi added

Now is the time for lemon juice

Mix well. You will be surprised to see the superb, soft texture.

Serve hot with peanut chutney or any chutney of your choice. A bowl of curds also will be very good.

This post first appeared in www.malpatskitchen.com

Notes

* I refrigerated the left over idlis for 5-6 hours. This gave the idlis a firm texture, so, they could be easily crumbled.

Please leave your comments for me!

Categories: South Indian Breakfasts, Tiffin Varieties