Wednesday, March 11, 2009

Idli Upma

During my primary school days, a colleague of my Dad used to pick me and his son from school on days when my Dad had to take evening classes at his college. I used to wait at that Uncle's place until my Mom came back from work and took me home. Almost always on such days, she would make idli upma or semiya (vermicelli) upma, as those were my favorites. This dish brings back fond memories of those days :-).

When you have some left over (or fresh) idlis and if you are bored of having them with chutney or sambar, you can turn them into this amazing upma. It is quick, easy and tasty.

Ingredients (1 serving):

Idlis (so called Indian rice cakes) - 4 to 5 just broken into small pieces by hand
Onions - 2 medium sized ones chopped finely
Cooking oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Urad dhal - 1/2 teaspoon
Channa dhal - 2 teaspoons
Asafoetida - 1/4 teaspoon
Dried red chillies - about 3 of them (vary this to suit your spice level)
Curry leaves (optional) - a few
Salt to taste


1. In a pan, heat some cooking oil, add mustard seeds and wait for them to splutter. After the mustard splutters, add the urad dhal, channa dhal, asafoetida, red chillies and curry leaves and fry until the dhals turn light golden brown in color.
2. To the seasoning in step 1, add the finely chopped onions and fry until they turn golden brown in color.
3. To step 3, add the broken idlis, some salt, mix everything well, fry for 5 minutes and turn off the stove.

1. If you sprinkle a little water while breaking the idlis, it will be a lot easier and it won't stick to your hand much.
2. Beware while adding salt as the idlis already have some salt in them.

This makes for a quick and tasty breakfast/snack. Enjoy!!!!

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