Leftover Idli is usually turned into an upma the next morning. Idli is crumbled, seasoned and garnished with coconut. The key ingredient that adds to the taste is the generous drizzle of hing/asafoetida and coconut oil.
- 24 idlis
- 12 green chillies minced
- 2 dry red chillies
- 5 sprigs curry leaves
- A generous drizzle of hing water
- Grated coconut
- 2 tbsps ghee/clarified butter
- 4 tbsps coconut oil
- 1tsp mustard
- 1tsp urad dal
Crumble the idli. Add salt and hing water to it. Mix well. Heat a mixture of 2 tbsps ghee and 4 tbsps of oil. Add a tsp of mustard and after it splutters add a tsp of urad dal. After it turns golden brown add the green and red chillies. Toss. Add the curry leaves. Drop in the crumbled idli, mix and heat well. Garnish with coconut.
Serves 6 adults
Note :The recipe for idli is given in the catagory of Breakfast eats of this website.
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