Skip to main content

Idli Usli or Idli Upma

konkani idli usli or upma
Earlier I had blogged about Idli Fry.  Here is another easy and fast snack made from leftover idlis.

Ingredients:
Idlis - 10 small
Grated Coconut - about 3/4 cup
Green Chillies - 6
Curry Leaves/Kadipata - a sprig
Mustard Seeds - 1/2 tsp
Asafoetida/Hing - 1/4 tsp
Oil preferably Coconut Oil
Salt

Method:
1. Crumble the idlis with hands to a powder. Add salt keeping in mind that idlis do have little salt.  Mix and keep it aside. 
2. Wash green chillies, curry leaves.  Pat them dry to avoid oil spluttering.  Slit the green chillies lengthwise.
3. Heat 2 - 3 tbsp coconut oil in a pan.  Add mustard seeds, green chillies, curry leaves and asafoetida.  When mustard seeds pop, add crumbled idlis and grated coconut.  Saute at low flame to mix all the ingredients for about 5 minutes.
4. Simple yet tasty Idly Upma is ready. 

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Whole Wheat Veg Samosa

Samosa, the most loved Indian appetizer with a crisp crust and savory potato stuffing.  When you make such fried fast food at home, you get to make some changes to make it healthy. 
Here are some Whole Wheat Aloo Matar Samosas for you to try at home and savor them as much as we did.

Ricotta Cheese Indian Recipes

In Indian cuisine, Khoya and Paneer are the most commonly used cheeses. Khoya, also called as Mawa is used for making Mithai (desserts). Frankly, I haven't cooked with khoya yet. But, Paneer (Indian Cottage Cheese) is something I am quite familiar with.

Easy Baked Ricotta Cheese Rasmalai

Rasmalai is a popular dessert made of fresh paneer (Indian cottage cheese).  Today's recipe is comparatively easy and saves a little time. A baked desi Rasmalai version using Italian Ricotta Cheese.