Mini Idli Upma Recipe (Steamed Rice Cake Stir Fry)
Made with leftover idlis, this recipe is simple and quick to do
Making Idli Upma is a great way to reuse the leftover lentil cakes (Idlis). All you have to do is to crumble the large idlis or cut them into small pieces or use mini idlis. Then spice it up with some green chillies and onions. Children love Mini Idli Upma Recipe (Steamed Rice Cake Stir Fry) as a snack box for school. The sweetness from the onions makes it delectable. Serve Mini Idli Upma Recipe (Steamed Rice Cake Stir Fry) with South Indian Coconut Chutney, or Red Chilli Coconut Chutney Recipe and a glass of hot Ginger Cardamom Chai.
Here are a few more easy to prepare upma recipes you can also try
- 20 Idli , (mini idlis)
- 10 Onions , finely chopped (or 1 large onion)
- 1/2 teaspoons Mustard seeds
- 1/2 teaspoon White Urad Dal (Split)
- 1 teaspoon Green Chillies , chopped
- 1 teaspoon Ginger , finely chopped
- 5 Curry leaves , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Sesame (Gingelly) Oil , or vegetable oil
- Coriander (Dhania) Leaves , small bunch, finely chopped
- Salt , to taste
How to make Mini Idli Upma Recipe (Steamed Rice Cake Stir Fry)
To begin making the Mini Idli Upma Recipe (Steamed Rice Cake Stir Fry), heat oil in a heavy bottomed pan; add the mustard seeds, cumin seeds and urad dal. Allow them to crackle. Allow the urad to get roasted and lightly browned.
Next, add the onions, saute until onions are soft and tender on medium heat. Now add the curry leaves, green chillies and ginger. Add the turmeric powder and the mini idlis and salt. Saute until all the ingredients are well combined. Check the salt and spice and adjust to suit your taste.
Turn the heat to low; cover the pan and simmer for about 5 minutes.
Finally, stir in the freshly chopped coriander leaves and serve the Mini Idli Upma for breakfast or pack it for a snack box.
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