A quick breakfast/evening tiffin prepared with left over idlis for one of those not-feeling-good days. Similar to Idli Upma with a slight variation. 1 Heat oil in a kadai, add mustard seeds and let them splutter. Add urad dal and let it turn red. Add curry leaves, asafoetida and turmeric pwd. 2 Add chopped onions and saute till they turn transparent. Add coriander pwd and combine. Add the ground roasted dal pwd and combine. Add the crumbled idlis and combine. Cook for a mt. Adjust salt, if required. Cooking: 10-12 mts Cuisine: Andhra . 6 left over idlis, crumbled 1 onion, finely chopped big pinch turmeric pwd 1/2 tsp coriander pwd salt to taste 1/2 tbsp oil Grind to a coarse pwd: 1/2 tbsp grated coconut 1 tbsp roasted gram dal/putnala pappu/dalia 2 dry red chillis, tear and de-seed For tempering/poppu/tadka: 1/2 tsp mustard seeds 1 tsp urad dal/minappa pappu pinch of asafoetida/hing/inguva few curry leaves
