Idli Upkari is yet another dish that you can make with leftover idlis or even freshly made idlis. This dish makes for a nice snack or even a light meal. I like it so much that I make extra idlis just for the privilege of making this dish. 🙂
Anupama Michael (nee Bhandary) is my friend from school days and a treasure trove of recipes. Many of you may remember her from the post on the Udupi Temple Rasam. The other day, I was having Idli Upkari at a restaurant chain called Balaji and (as is usual) trying to fathom what all that went into the making of it. I thought I deciphered the recipe quite well, but the friends with me insisted I was missing something.
So what do I do but whip out my mobile phone and send a message to Anu who came back in a trice with the recipe. (In my excitement, I asked her the recipe for Bread Upkari but that was OK as the process remained the same.)
I got a chance to try this recipe this past week and here it is. This recipe is an amalgam of what Anu told me and what I saw in the dish I ate.
Do also try my recipe for the Idlis with Idli Rava; it has loads of tips that will help you make the perfect batter and the perfect soft idlis.
You can also use leftover idlis to make Podi Idli Upma and Lemon Idli Upma.
The rate at which Anu is giving me recipes, I will have to start a special section for her. :-))
I had first posted this recipe in 2015, and have now updated it with a recipe card and better pics.
Recipe for Idli Upkari
Idli Upkari: A Snack with Leftover Idlis
- 8 Idlis (Fresh or Leftover)
- 1/4 Cup Grated Coconut
- 2 tsp Udad Dal or Husked Black Gram
- 1/2 Cup Finely Chopped Onion (~75 gms)
- ¼ Cup Finely Chopped Tomato (~40 gms)
- 1 tbsp Oil
- 1 tsp Rai or Mustard Seeds
- 1/4 tsp Cumin
- 1/4 tsp Turmeric
- 2-3 Finely Chopped Green Chillies
- A Few Curry Leaves
- 1/4 tsp Sugar
- Salt to Taste
- Cut each idli into 1/2″ pieces.
- In a kadhai or wok, over medium flame, heat the oil.
- First, add the udad dal and fry till it is light golden brown.
- Next, add mustard seeds and wait till they crackle.
- Now add cumin seeds, onion and green chillies, and fry till the onion has softened and has become translucent.
- Add curry leaves and tomato pieces, and fry till the tomato pieces are stewed.
- Add the turmeric powder, salt and sugar, and mix well.
- Now, add the idli pieces and mix well.
- Turn off the heat.
- Add the grated coconut and mix well.
- Serve the hot Idli Upkari with some Coconut Chutney.
- The tomato is just to lend some moisture to the dish. Do not increase the quantity or it spoils the balance. You can, in fact, leave it out all together.
- Use the same method to make Bread Upkari.
How to Make Idli Upkari
- In a heavy-bottomed kadhai or wok, over medium flame, heat the oil.
- First add the udad dal and fry till it is light golden brown. Remember that the dal will continue to fry after you add mustard seeds, so you don’t want it golden brown at this stage.
- Next, add the mustard seeds and wait till they start to pop.
- Now is the time to add cumin seeds, onion and green chillies.
- Stir-fry till the onion pieces are cooked and become translucent.
- Next, add the curry leaves and tomato pieces.
- Stir-fry till the tomato pieces have softened and stewed.
- When the tomato pieces have cooled, add the turmeric powder, salt and sugar, and mix well.
- Now, add the idli pieces and mix well till all pieces are coated with turmeric.
- Turn off the heat.
- Finally, add the grated coconut and mix well.
- Serve warm Idli Upkari with some Coconut Chutney.
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