Recipe: Idli Upma with leftover rice

Hema Rajiv shows you how to put leftover rice to good use.

Idli Upma

Ingredients

• 3 cups rice (soaked for 8 hours)
• 1 cup urad dal (soaked for an hour)
• Mustard seeds
• Urad dal
• Chana dal
• Hing
• Onions (optional)
• Sambar/curry powder
• Turmeric powder

Method

• After soaking the rice and urad dal separately, grind them separately.
  Mix the two batters, add salt to taste and let it ferment overnight or for 8 hours.
  Pour the batter in an idli stand and steam for 10 to 12 minutes.
  To check if it’s done, insert a toothpick into one of the idlis. It should come out clean.
  Once it cools down slightly, cut the idlis into small-bite sized portions.
• In a pan, heat any oil, add a sprinkling of mustard seeds, urad dal, chana dal, hing and a chopped onion.
  Once they start crackling, put the chopped idlis.
  Sprinkle salt, turmeric powder, sambar/curry powder and cook for 2 to 3 minutes till they become slightly crispy.

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