This Podi Idli Upma is my way of making something different for breakfast just to alleviate the boredom of the lockdown.
Well, when I have just a little Idli batter left, I make extra idlis and then make Idli Upkari or then Idli Upma. Yesterday, I combined the recipes for Podi Idli and Idli Upma to make this Podi Idli Upma. It was quite a hit in my home and so I guess will now become a staple.
Truth be told, I made 3 variations; I will post the recipes for the two other variations shortly as well. It was a fun exercise and one that spiced up our day. 🙂
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 very tough.
Before we start, here are two recipes for the chutney powder: Milagai Podi | Kharam Podi | Idli Chutney Podi and Spicy Milagai Podi with Tuvar Dal & Tamarind. If you want a recipe that will yield the perfact idlis try this recipe for Idli with Rice Rava or Idli Rava (With Tips to Make Perfect Idli Batter).
Recipe for Podi Idli Upma | Spicy Idli Crumble
Podi Idli Upma | Spicy Idli Crumble
- 6 Idlis (Regular sized; See Notes)
- Salt to Taste
- 2 tsp Ghee (Vegans can use oil)
- 2 tbsp Milagai Podi, Idli Kharam Podi, Idli Chutney Powder
- 1/2 tsp Mustard Seeds
- 2 tsp Udad Dal
- 4 to 6 Curry Leaves
- 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.
- Add the Idli Chutney Powder and mix well.
- Add the idli crumble and salt.
- Mix well.
- Serve immediately.
- Idlis have dried out a bit because then they crumble well. So, I make idlis in the morning and Idli Upma in the evening. Alternatively, you can make the idlis the day before but store them in the fridge in an air-tight container.
- Do use ghee in to make the tempering, if possible. It adds a lovely flavour.
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