Ingredients:

• 8 – leftover idlis
• 1 tsp – Mustard Seeds
• 1 tsp – Channa dal
• a pinch of Hing
• a pinch of Turmeric powder
• For chutney powder:
• 4-5 tsp – Channa dal
• 3-4 – Dried red chillies
• 2 – Curry leaves
• a pinch of Hing
• salt to taste
• 1-2 tsp – oil (preferably sesame oil)

Method:

1. Cut the leftover idlis into small cubes and keep aside.
2. Heat oil in a pan, add mustard seeds, channa dal and hing.
3. When the mustard seeds splutter and the dal turns golden, add the idli pieces and turmeric.
4. Mix well and let the idli pieces turn a little golden and crisp.
5. Add 1 to 2 tsp of the chutney powder (prepared by coarsely grinding its ingredients together).
6. Turn off the flame.
7. Serve the spicy idli upma hot with coconut chutney.

Recipe courtesy of Shubha Kannan