Idli Upma

Here is an easy way to finish left-over idlis that have hardened in the fridge. Of course, these days one can warm the idlis in the microwave in a jiffy, but if you are looking for something slightly different to eat, try this. Crumble the idlis and saute them with some onions and spices! You will find yourself with really fluffy and tasty idli upma!

This is my (mother's) recipe to make idlis at home.

To make idli upma:

Ingredients:

1. 5 left over idlis (fresh idlis should be eaten as is, it's a crime to convert them to anything else ;))
2. 2 tablespoons vegetable oil/olive oil
3. 1 teaspoon black mustard seeds
4. 1 teaspoon split urad dhal / ulutham paruppu
5. 1.5 teaspoons bengal gram dhal / kadala paruppu
6. 1/8 teaspoon hing / asafoetida
7. 1 medium size onion, finely chopped
8. 1 teaspoon turmeric powder
9. a few sprigs of washed and cut coriander leaves / cilantro    
10. Salt - not needed as the idlis are already salted. You can add some if needed. 

 Preparation:

1. Crumble the idlis as much as you can. It's not necessary to use any tools to do this - fingers would work. 
2. Heat oil in a pan. When hot, splutter mustard seeds, and add urad dhal, bengal gram dhal, hing, and turmeric powder and saute for a minute or so until the seeds begin to change color slightly. 
3. Add the chopped onions and saute on medium heat until the onions turn translucent.
4. Add the crumbled idlis, reduce the heat to low-medium (because the idlis suck up oil and tend to stick to the pan) and gently stir and saute to combine everything. Keep stirring and mixing for about 5 minutes or so until everything gets evenly mixed. Some like to add more oil and fry the crumbled idlis slightly. You can experiment to either have soft upma or slightly crispier upma.
5. When mixed, remove from heat and garnish with coriander leaves. Season with salt if needed.

 The upma can be had with pickle, yogurt or other gravies/curries.