Lemon Idli Upma

As I mentioned in my earlier post, I had made three variations of Idli Upma and here I am with the second of those variations, the Lemon Idli Upma.

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As you can see, this is essentially the recipe for Lemon Rice that I have adapted for Idli Upma. The result was a tangy breakfast that my father enjoyed.

As I mentioned in my post on Podi Idli Upma, Idli Upma tastes best when made with leftover idlis because fresh idlis are too moist to crumble. So I make idlis and leave them to dry out a bit for an hour or two. Occasionally, I might even make the idlis well in advance and refrigerate them after keeping them in an air-tight container.

Caution: Always refrigerate idlis in a closed air-tight container. If you refrigerate them open, then they will become overly dry.

Do also try my recipes for:

• Idli Upkari: A Snack with Leftover Idlis by Anupama Michael
• Kanchipuram Idli: Prasadam at Varadaraja Perumal Temple
• Dali Santhan | Moong Dal Idli | Dal Idli (No Rice Idli)

Recipe for Lemon Idli Upma

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Lemon Idli Upma

Aruna

While the traditional Idli Upma is essentially, tempered crumbled idlis, I added lemon and turmeric to it to make this tangy Lemon Idli Upma.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Breakfast, Snack

Cuisine Indian, South Indian, Tamil Nadu, Vegan, Vegetarian

Ingredients

  

• 6 Idlis Regular sized; See Notes
• Salt to Taste

For Tempering

• 2 tsp Ghee Vegans can use oil
• 3 tsp Lemon Juice
• 1/2 tsp Mustard Seeds
• 2 tsp Udad Dal
• 4 to 6 Curry Leaves

Instructions

 

• Crumble the idlis to a coarse powder
• In a heavy-bottomed wok or kadhai, heat the oil or ghee.
• Add the mustard seeds and wait till they splutter.
• Add the udad dal and fry till the seeds are golden brown.
• Add curry leaves and stir-fry for a few seconds.
• Turn off the heat and wait for a couple of minutes.
• Add turmeric and lemon juice, and mix well.
• Add the idli crumble and salt. Mix well.
• Serve immediately.

Notes

• This Podi Idli Upma tastes best when the Idlis have dried out a bit because then they crumble well. So I make,
  • Idlis in the morning and Idli Upma in the evening.
  • Idlis the day before but store them in the fridge in an air-tight container.
•  Do not add lemon juice to hot oil immediately or you will get a bitter taste.
• I turn off the heat before adding the crumbled idlis because otherwise the idli upma tends to stick to the vessel.

Keyword Idli Upma, Lemon Idli Upma

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!