Bowl of Idli Upma
(click to enlarge)

Idli Upma


India, South   -   Idli Upma
Serves:
Effort:
Sched:
DoAhead:  		 2 break
**
30 min
Most		 Upmas are a popular breakfast dish in South India and Sri Lanka. This one is made using leftover Idli Rice Cakes. For making Idlis, see our recipe Idli - Rice Cakes.

8
5
1
2/3
1/8
2/3
1
-------
2/3
2
1/16
7
-------
1
2/3
-------
ar
1-1/2

oz

in
t
t
T
---
t

t

---
T
t
---

T
Idli (1)
Onion
Chile, green (2)
Ginger
Turmeric
Salt
Idli Podi (3)
-- Seasonings
Urad Dal (4)
Chili, dry red
Asafoetida (5)
Curry Leaves (6)  
-- Finish
Oil
Mustard seed (7)
-- Garnish
Cilantro
Lemon Juice
Prep   -   (20 min)
  1. Crumble IDLIS coarsely with your fingers, or with a couple pulses in a Mixie (don't overdo it).
  2. Chop ONION fine. Chop CHILI fine. Slice GINGER very thin, cut slices into threads, then chop threads fine. Mix all with Turmeric and Salt.
  3. Mix all Seasoning items.
  4. Chop CILANTRO for garnish.
  5. Squeeze Lemon Juice.
Run   -   (10 min)
  1. In a Sauté pan, heat Oil. Stir in Mustard seeds until they are popping, then stir in Seasoning mix. Careful, the Curry Leaves will pop and spit for a few seconds. Fry stirring until Dal shows a touch of color.
  2. Stir in Onion mix until Onions are translucent, then stir in crumbled Idli and Idli Podi. Mix until evenly distributed, breaking up lumps of Idli.
  3. Serve warm, garnished with Cilantro and Lemon Juice.
NOTES:

  1. Idli:

      The Idli for this recipe should have been refrigerated overnight for best results. For details of making Idli, see our recipe Idli - Rice Cakes.

  2. Green Chili

      In India, this would probably be a Jawala Chili, quite hot. That type of chili is hard to find in North America, so here we use a Serrano, similarly hot. For details see our Indian Chilis page.

  3. Idli Podi:

      This is a powder unique to Idlis and Dosa. See our recipe Idli / Dosa Podi.

  4. Urad Dal:

      [Black Gram Dal, White Lentils]   This is peeled and split Urad beans. It is used in a great many Indian recipes so is widely available in Indian markets, or on-line. Use very fresh Urad, it should be pure white, not yellowish. For details see our Urad Beans page.

  5. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.
  6. Curry Leaves   These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  7. Mustard Seeds

      In India, black mustard seeds are always used (except brown in Bengal), but the yellow ones will work if you don't have black.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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