PREP TIME: 10 Mins
COOKING TIME: 10 Mins
Idli – 3
Onion – 1 finely chopped
Tomato – 1 finely chopped
Mustard – ½ teaspoon
Urad dal – ½ teaspoon
Fennel seeds – 1/4 teaspoon
Curry leaves – 1 sprig
Chilli powder – 2 teaspoons
Salt – as per taste
Oil – 3 teaspoons
STEP 1: Heat a tawa/pan and toast the idli’s to golden brown on both the sides using 3 – 4 drops of oil.
STEP 2: Slit the idli in the middle horizontally (Don’t cut till the end and make 2 pieces) to fill with onion-tomato stuffing.
STEP 3: Heat oil in a pan. Add mustard, wait to splutter, urad dal, fennel seeds, curry leaves and chopped onion.
STEP 4: Add chopped tomatoes and cook for 2 minutes.
STEP 5: Add salt and chilli powder. Cook until the oil separates from the mixture.
STEP 6: Take the slit idli’s and stuff the gravy inside and transfer to serving plate.
TIP: Leftover idli works best for this recipe. If you are bored with having idli upma with leftover idli’s, you should definitely try out this recipe.