If Idli and Upma is a confusion for your breakfast option, then why not have both in one to satisfy your morning or evening hunger
|Mustard seeds||1 Teaspoon|
|Channa dal||2 Teaspoon|
|Urad dal||1 Teaspoon|
|Chopped curry leaves||1 Tablespoon|
1.Crumble the idlis with hands. Fresh idlis will be sticky. I usually refrigerate for some time to harden the idlis, cut into pieces and then pulse it in the mixie/blender to get crumbles.
2.Heat a kadai, add oil for tempering. Coconut oil tastes best but you can use any oil on hand.
3.Pop the mustard seeds. Add the channa dal and urad dal. Fry until golden brown. Add the dry red chili and curry leaves.
4.Add chopped onion, slit green chilies and turmeric powder. Sauté until it just sweats, it should not brown.
5.Now add the crumbled idli and idli podi. Adding idli podi is optional but I like it this way. If the idlis have dried up too much, sprinkle little water.
6.Fry for a couple of minutes and check for salt. If needed, add a pinch of salt and mix. Switch off and enjoy when it is still hot.
7.Serve and enjoy!