As mentioned in my articles on Idlis with podi (gun powder) and Kanjeepuram idlis, these steamed cakes are the original South Indian delights, ideal for a yummy breakfast or light dinner. Since I make idlis at least twice a week, to break the monotony, I prepare the idli upma. The coarsely mashed idlis seasoned with split Bengal gram and split black gram gives a nice crunchy touch to the dish. This dish is easy to make and tasty too! The idli upma is also an ideal evening snack to serve for your kids on a lazy holiday or even when they return tired from school. This dish tastes better when made with the leftover idlis of the previous day, as the idea behind this is not to use piping hot idlis. Since the idlis when made at my home never remain as left overs, I intentionally grind extra batter to experiment the varieties of idlis and dosas.
Savour the simple yet yummy idli upma…
- 8-10 idlis mashed into small pieces
- ½ tsp split black gram(urad dal)
- 1 tsp split bengal gram(chana dal)
- 1 onion finely chopped
- 2 green chillies slit
- ½ tsp mustard seeds
- Few curry leaves
- ½ tsp oil
- Salt to taste
- Mash gently 8-10 idlis (when cool), into small coarse pieces.
- In a thick bottom pan heat oil. Add the mustard seeds. When it splutters add split black gram (urad dal), split bengal gram (chana dal) and curry leaves to it.
- When the grams start to turn brown, add the finely chopped onions and green chillies.
- When the onion turns pink, add the mashed idlis and salt to it.
- Stir on a low flame and then put off the flame.
- Serve hot with sugar sprinkled on top or with chutney.
Preparation Time: 5-10 minutes
Serves : 4
- If making fresh idlis allow it to cool and then mash for upma or use left overs which are refrigerated.
- Ensure that the mashed idlis while stirring don’t stick to the pan.