I am
very much against recooking the leftovers but Idly upma which is a dish prepared
with leftover idlies is a definite exception. In fact I love it so much that at
times I make excess idlies for dinner to prepare this for the next day’s breakfast.
Serves: 2
Preparation Time: 7
minutes
Cooking Time: 3
minutes
Ingredients:
1.
Idlies – 5 or 6
2.
Onion – 1
3.
Green chilies – 2
4.
Curry leaves – 1 sprig
5.
Coriander chopped – 1 tbsp
6.
Oil – 1 tbsp
7.
Mustard seeds – ½ tsp
8.
Bengal gram – 1 tbsp
9.
Urad dal – 1 tbsp
10.
Asafoetida – 1 pinch
11. Turmeric – ¼ tsp
12. Lemon – ½
13. Salt to taste
Method:
Step 1:
Soak the idlies in clean water for a minute and gently squeeze it between palms
to drain the water. Now crush it and collect in a separate bowl. Repeat for all
idlies.
Step 2:
Heat oil in a kadai and prepare tempering by: spluttering mustard seeds,
roasting Bengal gram & urad dal, sprinkling asafoetida, adding curry leaves
& chopped green chilies and sprinkle the turmeric powder.
Step 3:
Now add chopped onion to the tempering and sauté for until translucent.
Step 4:
Add crushed idlies, sprinkle enough salt
and mix well.
Step 5: Turn off stove, squeeze lemon and garnish with coriander and serve hot. This does not require any side dish.
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