Idli Upma (version 2) & Idli podi

I have already posted a recipe for idli upma here. But this is little bit different than that one. With this I am giving a simple and tasty recipe for Idli podi/chutney powder as well.

Ingredients
Idli -4 (left over idli will be fine)
Onion(small)-1
Few curry leaves
Green Chilly -2 (adjust to your taste)
Mustard Seed-1/2teaspoon 
Urad dhal -11/2 teaspoon
gingelly  oil - 1tablespoon
Salt - 1/8teaspoon
Idli podi - 2 tablespoons

Method
Cut the idlies into small pieces (or crumble them..which ever is you are convenient with! :)) and keep it aside.
Chop the onion and green chilly into thin stripes.
Heat oil in a pan, make the tempering with mustard seeds, followed by urad dhal and curry leaves.
Add the onion-g.chilli along with little salt, fry till they become transparent.
Now add in the idli-powder and give it a quick mix. 

Add the idli pieces and toss it well.

Cook for a minute and put off the flame.

Let it be on the stove for few minutes and then serve hot. Be generous with oil and urad dhal which enhances the taste of this simple dish into a tasty meal. ;)

 

Idli podi / Chutney Powder
Ingredients
Channa dhal-1/4cup
Urad dhal -1/4cup
Red chilly- 10 (adjust to your spice level)
Sesame seeds -1 tablespoon
Vellam/ Jaggery/ Gudd -a small piece
Hing/Asafoetida - 1/4teaspoon
Salt

Dry roast the dhals  separately on medium heat, till a nice aroma comes.

Then roast the sesame seeds on low heat. They will start spluttering, by then remove them from the pan and keep it aside. 

Switch off the flame, and add the red chillies to the pan. They will get roasted by the heat in the pan. Take them out after a minute and add in the hing powder. 

Then remove the pan from the stove, let all the items cool down. 

Once cooled down, grind them  with enough salt to a coarse powder. Tasty and aromatic idli podi / chutney powder is ready. Mix it  with gingelly oil/coconut oil/ghee or even with any cooking oil. Tastes great with idli and dosa.

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Kanchepuram Idli

 

Ingredients - For the batter
Raw rice - 1 cup
Boiled rice -1 cup
Whole urad dal - 6 tablespoons [little less than 1/2cup]
Curd - 1 tablespoon
Salt

Ingredients - For tempering
Gingelly  Oil - 2 teaspoons
Ghee- 2 teaspoons
Ginger -2" piece
Broken cashew - few
Pepper corns - 10 to15
Cumin Seed - 11/2teaspoons
Channa dhal  - 2 teaspoons
Urad  dhal - 2 teaspoons
Mustard seed-1teaspoon

Method
Wash and soak the rices together for 6 hours.
Wash and soak the urad dal for 11/2hours separately.
Grind the rice with little water to a coarse paste.
Grind the dal with little water to a fine paste.
Mix the rice batter , urad dal batter with a tablespoon of curd and enough salt. Let it ferment for 8 to 10 hours.

Crush the pepper corns and cumin seeds separately.
Heat ghee in a small pan and roast the cashews.
Heat the gingelly oil, and add the mustard seeds, once they crackle, add in the dhals and chopped ginger, fry them till they turn golden colour.
Add all these ingredients to the fermented batter and mix it well.

Heat enough water in the steamer. Grease small ever-silver cups / tumblers and pour the idli batter (3/4th of the cup).

Steam the idlies for 20 minutes. ( Steaming take more time because we use cups to make the idlies)

Take the cups out of the steamer and let it cool..

..and take idlies from the cup. Spongy and spicy Kanchepuram idlies are ready to serve.

Instead of steaming them in individual cups, you can steam it in a big ever-silver plate as we do for Dhokla. Adjust the steaming time according to the size of the plate and amount of the batter you are using.

I used a small plate and it took 20-25 minutes to cook. After the plate has cooled down, run a sharp knife around the edge of the plate, revert it onto another plate, slice it and serve.

  

We had these yummy kanchepuram idlies with  coconut chutney.

  

I have used my spice box (anjarai petti) cups to make these cute idlies, you can use any other small cups you have. Instead of having the regular idlies, these different shaped idlies are interesting to make and eat! :)

  

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Corn Meal Idli

Ingredients
Corn Meal - 11/2cups
Urad dal -1/2 cup
Methi seeds - 1teaspoon
Salt

Method
Wash the corn meal gently and soak it for 3-4 hours.

Combine urad dal and methi seeds, rinse them and soak for 3-4 hours.

Grind the urad dal and methi seeds with enough water. (as you do for making idli batter). Finally add the soaked corn meal(with out water), and grind for a couple of minutes.

Add enough salt, keep it aside over night or at least 8 hours. (Time may vary according to the temperature in your area)

Fermented batter will look like this..light n fluffy, with lot of air bubbles. Heat water in the steamer, pour the batter in the greased idli plates, fill the batter and steam it for 8 to 10 minutes.
Corn meal idli is ready to serve. I have used my egg poacher to make the idlies n got these cute shapes. :) These idlies will be more or less has the same texture and taste as Rava Idlies. Serve them with your choice of chutney/sambar/ idli podi.

Recipe Source : Here

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Idli upma

This is the recipe which is prepared in most of the south Indian households to finish off the left-over idlies. Once the movie "சூரிய வம்சம்" came, this one became so famous and this dish is almost renamed as "Surya vamsam uppuma"!! ;) ;)

Though I love idlies, am not a big fan of this uppuma. Yeah...you guessed it right! DH is a great fan of Idli uppuma! :) Seldom I make this and whenever he sees this tiffin, his face will become instantly happy! This week i prepared it and he had it for breakfast as well as lunch! :)

Method
Leftover idlies-6 (One can use fresh idlies too, but its easy to do with refrigerated idlies)
Onion-1
Green chillies-3
Red chilly-1
Mustard seeds-1/2teaspoon
Curry leaves-few
Channa dhal-1teaspoon
Urad dhal-1 teaspoon
Turmeric powder(optional)-1/8teaspoon
Oil

Method
Break and mash the idlies into fine pieces.
Cut the onions and green chillies into length wise pieces.
Heat oil in a wide pan, make the tempering with mustard seeds, followed by channa dhal,urad dhal. Once the dhals turn into golden colour, add the curry leaves,onion ,green chillies, broken red chilly and turmeric powder.
Fry till the onions become transparent.
Now add the mashed idlies and stir well with the onions.
Reduce the flame to low and cook for 2-3 minutes and put off the flame.
Yummy Idli uppuma is ready!

~~~~~
Dear Friends, I am going on vacation for a month. Will try to visit your blogs to check the delicious recipes. Do come to my kitchen as usual and give your valuable comments!

See you all! Byeeeeeeee!

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