Monday, May 11, 2009

Idly Upma


Idly - 8 nos
Onion - 1 - chopped
Carrot & Beans - few - cut into small pieces
Ginger - 1 inch - finely chopped
Red Chilli - 2 nos
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dhal - 3/4 tsp
Hing(Asafoetida) - A pinch
Oil - 2 tsp
Salt - 1/4 tsp or less
Coriander leaves - few


1. Try to smash idly using hand, you will get finely spluttered idly pieces.Watch the pic closely to find the desired state.
2. Heat oil in a pan, add mustard seeds, cumin seeds and urad dhal. Wait until they splutter.
3. Add onion, chopped ginger, red chillies and hing. Fry until golden brown in onion.
4. Add carrot & beans now and fry until they are cooked.(Simmer gas and close the lid of the pan to cook the vegetables.)
5. Add the spluttered idly pieces and mix well for 3 - 4 mins.(simmer gas now, or else it will stick to the bottom).Garnish with coriander leaves and it is ready to serve.


-> Serve hot with coconut chutney, sambar....
-> For better taste use the day before idly to prepare this. Even the dried corners will become soft after heating. So hear after there is no need to eat dry idly's, eat it hot as idly upma.
-> Fresh idlies will stick to hand and won't splutter well or leave 8 hours gap to prepare this.