Podi Idli Upma Recipe / Leftover Idli Upma

We make idli upma with leftover idlies. I added idli podi instead of chillies and then prepared the idli upma. The taste was really good and everyone loved it. An interesting variant you should definitely try.

Click HERE to view 15+ Idli Recipes.

Full Video Recipe:

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 7 mins | Serves: 1

Ingredients:

Leftover Idli	2
Oil	1 tbsp
Mustard Seeds	¼ tsp
Urad Dal	½ tsp
Channa dal / Kadalai Paruppu	1 tsp
Curry Leaves	½ spring
Finely Chopped Onion	2 tbsp
Idli Podi (Recipe HERE)	2 tbsp

Procedure:

1. Take 1 cup of lukewarm water in a wide bowl.

2. Add one idli at a time in the water (from 1) and immerse the idli completely; immediately take it out from the water with the help of ladle. Keep it aside. Do this step for all the idlies.

3. Squeeze the water from the idlies and smash them with your fingers. The idli will become soft powder.

4. Heat the oil in a pan, add mustard seeds and wait for popping.

5. Add urad dal and fry for few seconds.

6. Add channa dal and fry for few seconds.

7. Add curry leaves fry till they become crisp.

8. Add chopped onion and fry till they become translucent.

9. Add idli podi and fry for few seconds.

10. Add the powdered idli (from 3) and mix them gently and close the lid of the pan and cook for2-3 mins.

     Wow yummy and tasty Podi Idli Upma is ready to serve with coconut chutney.

Note:

1. Use of onion is optional.

2. Use any type of idli podi.

3. Use ghee instead of oil.

4. No need to add salt. Already the idli and podi also contains enough salt.

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Idli Varieties /Collection of Idli Recipes | South Indian Idli Recipes

Red Rice Idli

Carrot Idli

Idli without Urad Dal

Wheat Rava Carrot Idli

Rava Idli

How to make soft Idli?

Kadubu Idli / Cup Idli

Tri Color Podi Idli

Carrot Peas Idli

Mini Idli

Jowar/Cholam Idli

Finger Millet Idli

Mixed Millets Idli

Podi Idli

Idli Upma

Tri Color Idli

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Red Rice Idli |

Idli is the staple food for South Indians, which we make from polished white rice. Even though most people know red rice is healthy and nutritious, we don’t like it as cooked rice. Red Rice Idli is the best alternative because the taste is similar to the white rice idli, but nutritious than white rice idli.

Related Links:

1. Ragi Idli

2. Carrot Idli

3. Peas Idli

4. Soft Idli  

5. Kadubu Idli

6. Idli without Urad Dal

7. Wheat Rava Idli

8. Rava Idli

9. Mixed Millet Idli

10. Jowar Idli

11. Podi Idli

Recipe Cuisine : South India | Recipe Category: Breakfast

Preparation Time: 10 mins  | Cooking Time: 10 mins | Soaking Time: 4 hrs

Ingredients:

Parboiled Idli Rice	2 cups
Parboiled Red Rice	2 cups
Urad Dal	1 cup
Fenugreek Seeds	1 tbsp
Salt	As required

Procedure:

1.  Wash and soak the idli rice and red rice together for 3-4 hrs.

2. Wash and soak the urad dal and fenugreek seeds together for 3 hrs.

3. Grind the rice into a fine thick paste.

4. Grind the urad dal till it is smooth and fluffy.

5. Mix both pastes together with salt. Add a little water if necessary.

6. Cover the batter and keep it aside for 8 hrs for fermentation. After fermentation , the batter is ready for Idli and Dosa.

7. Grease the idli plates with oil and pour a ladle full of Red Rice Idli batter and steam cook for 7-10mins.

8. Remove from the flame and allow it to cool down or apply water to the rear side of the plates.

9. Use spoon to scoop out the idly from the plate.

10. If you are using the idly pot, drape the vessel with damp cloth and pour batter into the cups. Sprinkle water on the cloth and then remove the idly.

      Healthy and delicious Red Rice Idli is ready! Serve this Idli with any spicy chutney.

Click HERE to view 30+ Chutney Recipes.

 Note:

1. Adjust the ratio of the urad dal as per your normal white rice idli ratio.

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Carrot Idli - Kids Lunchbox Idea

     The idea for Carrot Idli came when I wanted to provide a vegetable along with Idli for my kid lunch box. It was liked even by elders.

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 4-5 Idlies

Ingredients:

Idli Batter	½ cup
To Temper:
Oil	1 tsp
Mustard Seeds	¼ tsp
Chana Dal	½ tsp
Curry Leaves	Few pieces
Chopped Onion	2 tbsp
Grated Carrot	3 tbsp
Salt	To taste

Procedure:

1. Heat the oil in a pan, add mustard seeds and wait for popping.

2. Add chana dal and curry leaves. Fry them till they become crisp.

3. Then add the chopped onion and fry they become translucent.

4. Add the grated carrot and salt. Sauté till the color of the carrot becomes yellow color.

5.  Allow it to cool down completely. Then add this carrot mixture with idli batter. Mix them well and leave it for 2 mins.

6. Grease the idli plate with oil and pour ladle full of carrot  idli batter (from 5).  Steam cook them for 8-10 mins.

10. After 10 mins remove from the flame and leave it for few mins or apply water to the rare side of the plate.

11. Using the spoon, scoop out the idlies from the plate and serve with chutney and sambar.

Note:

1. Adjust the carrot level according to your taste.

2. Addition of onion is optional.

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Wheat Rava Carrot Idli / Gothumai Ravai Idli

     Wheat rava upma is a easy to make, healthy recipe. Unfortunately many people do not like it. Wheat Rava Idli is a good mix of Rava Idli and Wheat Rava Upma recipes.

Checkout my 12 different Idli recipes here.

 

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 15 mins  | Cooking Time: 15 mins | Yields: 8 Idlies

Ingredients:

Wheat Rava / Gothumai Ravai	1 cup (1 cup = 250 ml)
Thick Curd	1 ½  cup
Salt	1 tsp
Oil	For grease the idly pate
Eno Fruit Salt	1 tsp
Grated Carrot	½ cup
To Temper:
Oil	1 tbsp
Mustard Seeds	¼ tsp
Channa Dal / Kadalai Paruppu	1 tsp
Curry Leaves	1 spring
Green Chilly	2
To Garnish:
Chopped Coriander Leaves	1 tbsp
Ghee	1 tsp
Cashew Nuts	8

Procedure:

1. Dry roast the wheat rava till it becomes hot and allow it to cool down.

2. Mix curd and salt with whisk.

3. After the wheat rava cold, mix the wheat rava with curd mixture and keep it aside for 15-30 mins.

4. Meanwhile, heat the oil in a pan, add mustard seeds and wait for popping. Then add the channa dal and curry leaves. Sauté for few seconds.

5. Then add the finely chopped green chillies and fry till they become crisp.

6. Pour this temper to the wheat rava-curd mixture, mix them well. Now mix the chopped coriander leaves and grated carrot with this batter.

7. Add the eno fruit salt 5 mins before you make idly. Mix them well and just keep it aside for 5 mins. Now the batter becomes frothy and ready to make idli.

8. Now heat the ghee in a pan and fry the cashews till they become golden in color. Keep it aside.

9. Grease the idli plate with oil, either place the cashews on the greased plate and pour ladle full of wheat rava idli batter, or pour the batter and place the cashews then steam cook for 13-15 mins.

10. After 15 mins remove from the flame and leave it for few mins or apply water to the rare side of the plate.

11. Using the spoon, scoop out the idlies from the plate.

      Serve it hot with coriander-coconut chutney and Hotel Idli Sambar.

Note:

1. The batter will be little bit thicker than the normal idli batter.

2. Add little water if the batter is too thick.

3. Cashews and carrots are optional.

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How to make Idli without Urad Dal? / Fenugreek Idli / Venthaya Idli

      Urad Dal Price is hitting the roof nowadays. Want to prepare Fluffy and Spongy Idlis without Urad Dal? This Recipe uses Fenugreek instead of Urad Dal but achieves similar Fluffy and Spongy Idlis. During Summer Season, it is good to have Fenugreek in your diet. Fenugreek Idli is tasty way to add Fenugreek to your diet.

Recipe Cuisine : South Indian | Recipe Category: Breakfast Yields: 25-30 idlis

Soaking Time: 3 hrs | Preparation Time: 5 mins  | Cooking Time: 10 mins |

Ingredients:

Parboiled Idli Rice	2 cups
Fenugreek Seeds / Venthayam	2 tbsp
Fermented Leftover Idli Batter	½ cup
Salt	As required

Procedure:

1. Wash and soak the rice and fenugreek seeds together for 2-3 hours.

2. Then grind them into a fine paste (not too fine) with enough water using mixie or grinder.

3. Then transfer the batter into a bowl, add the leftover idli batter and salt. Mix them well and allow it to ferment for 6-8 hours or till the batter becomes fluffy. Add more water if you need.

4. Now the idli batter is ready to make idli.

5. Grease the idli plates with oil and pour ladle full of idli batter and steam cook for 10 mins.

6. Remove from the flame and allow it to cool down or apply water to the back side of the plates.

7. Use the spoon to scoop out the idli from the plate and serve.

8. If you are using the idli pot, drape the vessel with damp cloth and pour idli batter into the cups, steam cook for 10 mins.

9. Sprinkle the water on the cloth and then remove the idli.
       Serve the idli with coconut chutney or sambar.

                             Check out my other 12 Idli varieties here.

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