Idli Upma is a quick fix recipe for an evening snack or for morning breakfast and for lunch box as well. As the base for this mini tiffin is `idli` obviously it is a South Indian dish.
To Make Idli Upma, Take the idlis and refrigerate for 10 -15 minutes.
After fifteen minutes, take it out from the fridge and crumble them.
You will get a nice non-sticky idli crumbles to prepare the `upma`.
Meanwhile, finely chop the onion and tomatoes and slit the green chili and keep it.
Place a pan in the stove and adjust the flame to medium mode.
Pour a little oil and once it is heated, just add a spoon of mustard seeds to it.
Once it splutters, add a spoon of jeera seeds along with the green chili chops.
Along with this, add half a teaspoon of urad dal and chana dal to it.
When they turn slightly brown, sprinkle a pinch of asafetida or hing and finally put some curry leaves. Now the sautéing is over.
Change the flame to simmer mode and at this stage add the finely chopped onion to it and fry till it becomes translucent.
Similarly, add the tomato and fry it till it blends with the onion.
At last, add the crumbled `udiri idli` to the kadai with a pinch of turmeric and mix everything well and close it with a lid.
Allow it to cook for 4-5 minutes and after five minutes when you open the lid, you will see a nice smell coming out of the pan.
Garnish it with some fresh coriander leaves and switch off the stove.
Now the `idli upma` is ready to eat.
Have it with a hot cup of filter coffee or a masala chai.