Idli … a popular and one of the healthiest dishes ever is a common household name in South India and now a very popular and much sought after cuisine globally and is enjoyed most with sambhar, coconut chutney and milagai podi. Often there are leftover idlis and the same made as uppuma makes another healthy breakfast. Anyday a favorite with all idli lovers!
Ingredients (for 2 servings)
Idli 8 numbers(leave overnight in refrigerator)
Onion 2 medium-sized diced fine
Green bell pepper 1 medium-sized, diced
Carrot 1 big (peeled and grated)
Green chili 1 (slit)
Milagai podi 1 tsp
Salt ½ tsp
Curry leaves from 2 sprigs
Oil 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
- Refrigerate the leftover idlis or the freshly made ones for a few hours so it is easy to crumble the idlis to a coarse texture. Crumble the refrigerated idlis between the fingers to get a coarse powder.
- Heat oil in a wok and let the mustard seeds splutter, Add the slit chili, urad dal, curry leaves and when the dal is golden brown add onion and saute till translucent. Add the diced bell pepper and saute for two minutes or so on a low flame. Add the grated carrot, milagai podi, and salt and stir fry for another two minutes. Sprinkle a few drops of water to keep it just moist, cover the wok .
- Transfer the crumbled idli to the wok and mix well but not too vigorously. Switch off the flame and serve hot. Garnish with coriander leaves if you feel like.
- Fresh idlis are soft and get gooey if you try to crumble. Ensure you refrigerate for a few hours to get a firm texture.
- You can substitute milagai podi with half the quantity of sambhar powder but if using sambhar powder ensure it is well roasted in oil to overcome the raw feel.
- More vegetables such as fresh peas or beans can also be added but they have to be precooked