One of the best ways to use leftover idlis is to make its #upma. If you haven’t tried #idliupma yet, please do. This is very easy to make and so yum.
1 medium onion, chopped
1 tsp grated ginger
1 or 2 dry red/green chilies
1 tsp mustard seeds/Rai
2 tsp urad dal
2 tsp chana dal
1 tbsp ghee
salt to taste
Crumble the idlis in a mixer grinder. Pulse for 30 seconds. Keep aside.
Heat ghee in a pan, add mustard seeds, chana dal, urad dal, red chillies. Let them crackle and add curry leaves, onions, ginger and salt (add accordingly as idlis have salt as well). Once onions starts turning a little brown, add crumbled idlis and mix well. Cook in medium flame for 3 to 4 minutes, done. Top it with #bhujiya and lots of #pomegranate before serving.
Refrigerated idli works really well for upma. Room temperature idlis works too. Avoid using fresh hot idlis.
You can add grated carrots or veggies of your choice as well.I have used idlis made with dal and rice but sooji idlis works well too.