Idli Upma, a cherished Konkani delight, transforms leftover idlis into a flavorful treat. Whether using surplus idlis or intentionally preparing extra, this dish holds nostalgic memories of home-cooked goodness. During the Ganapati festival in my hometown, idlis are steamed in jackfruit leaves and served with a medley of fresh grated coconut, hing-infused water, green chilies, and a drizzle of coconut oil. This delightful blend is further enjoyed with the addition of “mooga mole randoi,” creating a unique and cherished culinary experience.
How to make Idili Upma :
Very simple and easy to make, especially with leftover idlis. Just crush the idlis and add them to a mixture of grated coconut and onions.
Serving suggestion for Idili Upma:
Enjoy the Upma as is or with some sev on top. It makes for a delightful breakfast or snack.
Idili Upma
Ingredients
- 4-5 leftover idlis
- 1 small-sized onion finely chopped
- 2-3 tbsp fresh grated coconut
- 1 tbsp fresh chopped cilantro leaves
- A pinch of salt
- 1/2 tsp jaggery or sugar optional
- 1/2 tsp coconut oil optional
- 1-3 green chillies depending on spiciness preference
Instructions
- Prepare Idlis:
- If the leftover idlis are cold, you can warm them up by steaming or microwaving them. Once warmed, crush the idlis into a powder form.
- Prepare Upma Mixture:
- In a bowl, add finely chopped onions, green chillies, coconut, a pinch of salt, cilantro leaves, and, if desired, jaggery or sugar for a hint of sweetness. Mix everything together. Add the crushed idlis and mix again.
- Add Coconut Oil:
- For added flavor, you can drizzle a bit of coconut oil over the upma. Mix it in.
- Serve:
- Enjoy the Upma as is or with some sev on top. It makes for a delightful breakfast or snack.
- Feel free to adjust the seasoning and ingredients according to your taste preferences. Enjoy your meal!
