Whenever I make idli batter,I generally make double the amount of batter than needed for one breakfast and make extra idlis so that I can make idli upma the next day for breakfast. It is absolutely yummy especially with lots of green chillies finely chopped and fried and the distinct appetizing aroma of asofoetida (hing).
Leftover idlis: 12 nos, crumpled fine but not mushed.
Coconut oil: 1 tbsp
Mustard seeds: 1/2 tsp
Curry leaves : 1 sprig
Urad dal: 1/2 tsp(optional)
Green chillies: 3 chopped very fine
Asofoetida( good quality): a pinch
Shredded coconut: 2 tbsp
Salt :1/4 tsp
Sugar: 1/4 tsp
Heat oil in a sauté pan/ wok on medium heat. Add mustard seeds and splutter them. Now add urad dal, curry leaves and slit green chilies and sauté until the urad dal turns a little golden color ( don't let it burn). Reduce the flame to low and add the powdered idlis, salt and asofoetida. Sauté for 4-5 minutes on low heat until the idlis are a warm and you smell the nice aroma of slightly fried idlis. Now sprinkle the sugar, shredded coconut and mix well.
Serve warm. Enjoy by itself or with some chips or any numkeen.
Cooking made easy:
My husband loathes plain one texture food items. He likes his food to be colorful. To achieve this, my variation of the above Usli is the UPMA with the addition of cooked green peas just before adding the powdered idlis. This addition of veggies is also helpful with kids so that they get their vegetable intake in one dish.
Tip for healthy living:
Try to add as much variety into the foods. Variety means colors and colors means variety. When your plate is colorful and has variety in it you have a nourishing diet. Every color in food is significant as it contributes a different nutrient to our body. By being colorful, you get as many nutrients in one meal as possible.
Food for thought:
Life is unpredictable. ( unknown).