Idli Upma

A top-notch snack or afternoon tiffin which goes well with a cup of coffee. This type of Upma you will not get in any Indian restaurant, although this tastes a couple of notches above any other type of  Upma. If you are fortunate enough to have left-over iddlies, please convert them to Idli Upma and enjoy this gourmet delight.

Ingredients:

7-10 leftover Idlees

2-3 tsp. lemon juice (bottle juice is alright)

3/4 -1 tsp. salt (adjust to taste)

1 T. oil 

1 tsp. mustard seeds

1 tsp. urad dhal 

2 red chillies

1/4 tsp. turmeric powder

1/4 tsp. asafoetida powder

2-3 curry leaves (if available)

Method:

In a microwaveable plate arrange the Idlees and sprinkle lemon juice over each idli.  Microwave the Idlees for 1 minute and 10 second. Remove from the idlees microwave and allow them to cool briefly. Mean while sprinkling the salt over them.

Crumble the cooled idlees incorporating the salt and reserve.

Heat the oil in a skillet on high for a minute. Add the mustard seeds to the oil and stir. Within a minute or two the mustard seeds will start popping (close supervision is needed, turn the heat to medium when the seeds are popping). Stirring constantly add the urad dhal and the broken red chillies to the oil. When the urad dhal turns light pink add the asafoetida, turmeric powder, and curry leaves and stir for 30 seconds.

Transfer the crumbled idlees to the skillet and stir thoroughly. Within a minute or two the Idli Upma will be ready for serving.

This ingredients will serve for 2 or 3 as a light tiffin with a cup of coffee