Idli Upma

I love Idli Upma. It used to my most favorite evening snack and I even used to carry it in tiffin box for school and even college lunch. A recent post on blogger for Kaima Idli made me remember the Idli Upma which I used to enjoy so much years back. 

This recipe is the best way to use leftover idlis but trust me I used to love it so much that I used to ask my mother to make it for me with fresh idlis instead of eating them with sambhar or chutney. 

It is a very quick and easy to prepare snack and gets ready within minutes when idlis are readily available.

Here is the recipe..

Ingredients :

Idli - 8 Fresh or leftover
Mustard seeds - 1/2 Teaspoon
Urad Daal - 1 Teaspoon
Chana Daal - 1/2 Teaspoon
Whole dried red chillies - 1
Curry Leaves - 8
Salt a pinch or as per taste
Turmeric Powder a pinch (Optional)
Red Chilli Powder - 1/4 Teaspoon or as per spice level (Optional)
Any other spice of choice
Ghee - 3 Teaspoons, Substitute with oil or butter

Method :
1. Use room temperature idlis. Cut them into bite sized pieces.
2. Heat Ghee in a cooking vessel.
3. Add whole dried red chilli either as is or broken into pieces.
4. Add urad daal and chana daal. 
5. Add mustard seeds. When the seeds start to splutter and the daal starts to turn brown add curry leaves.
6. Mix well and add the idli pieces.
7. Mix to combine over low flame.
8. Sprinkle salt, turmeric powder if using, red chilli powder if using and any other spice that you wish you add like sambhar powder, tandoori masala, pepper powder etc. I sprinkle all purpose spice mix from Knorr.
9. Switch off flame.
10. Serve hot or warm or even cold. 

Enjoy Idli Upma.

Notes :
1. Use less tempering items as desired. I like it with a lot of tempering.
2. Add chopped onion if desired before adding the idli pieces and fry till they turn brown.