Idli upma
The best way to transform leftover idlies into a brand new breakfast. Add in the veggies and nuts to create a wholesome, vegan, Glutenfree plateful.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 22 minutes mins
Course Breakfast, Snack
Cuisine diabetic friendly, Fusion, gluten free, One pot, South indian
- 1/4 cup broccoli
- 1/4 cup Cabbage
- 1/4 cup carrots
- 4 idly
- 1/4 tsp turmeric powder
- 1 pinch salt
Tempering spices
- 2 tbsp Sesame oil
- 1/2 tsp mustard seeds
- 1 tsp Urad Dal
- 1/2 tsp channa dal
- 10 curry leaves
- 1 split green chilli
Optional topping
- 1/4 cup almond flakes
- 2 tbsp idly molaga podi
Clean the florest of broccoli, grate carrots and grate the cabbage. Set it aside till you need it.
Crush or slice the idlies and set it aside.
Set a frying pan at medium heat.
Add the oil, and mustard seeds and let them heat up.
As the mustard crackles, add the rest of the tempering ingredients.
(Add the sliced idlies here if you want my mother's version or crushed ones if you like my mother in laws version. Saute for a couple of minutes. Add teh idly molagapodi with a tsp of sugar to get my mother in law's recipe perfected. )
Once the dals turn golden brown, add the veggies, turmeric and a pinch of salt and saute them well.
Add the crushed idlies and saute for another couple of minutes.
Add the almond flakes and sprinkle the idly molagapodi and saute for another 2 to 3 minutes.
Serve the idly upma warm.
Keyword Fermented foods, Indian vegetarian dinner, vegan