Monday, 16 July 2018


Idli Upma is a simple and pretty easy recipe with a smart play of flavours involved in making this healthy yet scrumptious snack.
While Onion, red chillies, Asafoetida, Curry leaves, Coriander greens, Ginger set off the inviting smell that is irresistible, the generous pour of Sesame Oil and lemon juice makes it a delectable treat. 
We can make this classic treat with some leftover idlis.  We can transform them into a spectacular treat to experiment with. Spruce it up with a few roasted cashew nuts to make more crunchy and rich.

Cooking Time 20 minutes
Yield 2 servings


8 Idlies.
Bellary onion, finely chopped 1 pc
Dry red chillies split 4 pcs
Cutty leaves 10 pcs
Coriander greens, a fistful
Turmeric 1/2 tsp
Mustard seeds 1/2 tsp
Groundnut oil 1 tablespoon
Sesame Oil 1 tbsp
Lemon, a half
Asafoetida one pinch
Whole urad dal deskinned 1 tsp (optional)


Spray some water on Idlies to absorb.
Pour 1 tbsp of Sesame Oil over Idlies.
Crumble idlies.
Heat the Oil in a wok on medium flame.
Add mustard seeds. Once they start to crackle, add Urad dal, Onion, split Red Chillies, Curry leaves and Asafoetida. Saute until the Onion turns transparent. Transfer the crumbled Idlies.
Squeeze the lemon juice.
Reduce the flame to a low level.
Fold the ingredients several times to combine.
Add chopped Coriander greens.
Turn off the heat.

Idli upma is ready to have. It can be enjoyed as an after-school snack to kids. It goes very well during rain showers of Monsoon.
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