I havent been active for the past 20 days thanks to a Birthday party, a Poonal and a bad attack of the flu. The flu really saps all your energy out, havent been able to go to work for almost a week. Anyway I am much better now and back to my blog.
Here is something that I make very often. I always find that how much you ever plan with idlis, there is always some that is left behind. Cold/leftover idlis = ignored fare. I remember when I was growing up my mom used to make idli upma the traditional way with the Molaga podi, but this is something I picked up from my MIL thanks to my husband's unwillingness to have the idli upma my way. Its easy, quick and really tasty, it texture is almost similar to the ordinary upma and its a good healthy breakfast.
For this you will need
8 Idlis crushed, can be left over from the previous day or you can make them fresh, remember to crush them after they have cooled for more than half an hour else its going to be gooey.
1 Onion- cut lengthwise or how ever you like them
1 Green chilly- cut finely
1/2 inch ginger cut lengthwise
Curry leaves- a handful
Oil Mustard seeds, Urad dhal and Bengal gram for tempering
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Crush the idlis with your hand or a masher.
In a Kadai, heat some oil and add the mustard seeds. Once the mustard seeds start to splutter add the urad dhal and Bengal gram. Add the curry leaves, the onion, chillies and ginger and saute till the onions are golden. Add the crushed idlis to the mixture and mix well. Your Idli Upma is ready to serve. Serve hot with Chutney or Sambhar.
What really enhances the tastes is a spoon of ghee, of course the health conscious can ignore this step. I sometimes add the Molaga podi to the upma just to remind me of my mom's recipe. Try this as a change from the usual idlis, the kids may just love it.
Here is something that I make very often. I always find that how much you ever plan with idlis, there is always some that is left behind. Cold/leftover idlis = ignored fare. I remember when I was growing up my mom used to make idli upma the traditional way with the Molaga podi, but this is something I picked up from my MIL thanks to my husband's unwillingness to have the idli upma my way. Its easy, quick and really tasty, it texture is almost similar to the ordinary upma and its a good healthy breakfast.
For this you will need
8 Idlis crushed, can be left over from the previous day or you can make them fresh, remember to crush them after they have cooled for more than half an hour else its going to be gooey.
1 Onion- cut lengthwise or how ever you like them
1 Green chilly- cut finely
1/2 inch ginger cut lengthwise
Curry leaves- a handful
Oil Mustard seeds, Urad dhal and Bengal gram for tempering
In a Kadai, heat some oil and add the mustard seeds. Once the mustard seeds start to splutter add the urad dhal and Bengal gram. Add the curry leaves, the onion, chillies and ginger and saute till the onions are golden. Add the crushed idlis to the mixture and mix well. Your Idli Upma is ready to serve. Serve hot with Chutney or Sambhar.
What really enhances the tastes is a spoon of ghee, of course the health conscious can ignore this step. I sometimes add the Molaga podi to the upma just to remind me of my mom's recipe. Try this as a change from the usual idlis, the kids may just love it.
