Saturday, 16 March 2013

"Idli Usli" - A Konkani Breakfast or Seasoned Idli crumbs

When you make "Idli"  for breakfast on one day, I have often noticed that nobody wants to eat the leftover idlis the next day. Here is a simple yet different breakfast dish with the same leftover "Idlis", which is not just easy to make, but yummy too!!
Ofcourse I know some people, who make this dish with fresh idlis too, so the choice is yours.
The version I made today is a bit South Indian as I am using mustard seeds, urad dal etc.
You could also use Jeera and Garam masala powder to get a North Indian taste.
Either ways this dish tastes great!
Serves 2
Idlis - 8 (leftovers or fresh)
Mustard seeds - 1/2 tsp (use whole cumin or Jeera for North Indian version)
Dry red chilly - 1/2
Urad dal - 1/2 tsp (skip this for North Indian taste)
Curry leaves - 4 (skip this for North Indian taste)
Rasam powder - 1/4 tsp (use Garam masala for North Indian taste)
Green chillies - chopped - 1
Ginger - sliced - 1/2 inch piece
Onions - Sliced thin - 1
Salt - 2 tsp
Sugar - 1 tsp
Oil/Ghee - 1 tsp
Coriander leaves - chopped - 1 tsp

Crumble the idlis into small pieces.
Take a heavy bottomed regular pan or non-stick pan.
Keep the pan on low heat, add ghee, when lightly hot, add the mustard, urad dal, dry red chilly, curry leaves and allow to crackle. Now add ginger, green chillies, onions, salt and sugar and fry till onions become translucent and begin to caramelize.
Now add the rasam powder and idli crumbs and fry well for 3-4 minutes.
You could fry for more time if you want them to get crispy.
Now add the chopped coriander leaves and mix well.
Serve warm!

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