idli upma

Sometimes there were few idlis left from last night sitting in the fridge.Steaming it again makes the idly harder.Fincky eater complains of such kind of thing.To satisfy them there is a simple dish using this left over idlis.This is the most common dish in chettinad area.Its better of making into idlis from remaining batter and refrigirate it rather than keeping the batter as such,since the fermentation increases during hours.

Ingredients:
Left over idlis-5
onion cut length-wise-1
green chillie-4
black mustard seeds-1 tsp
urad dal-1 tsp
turmeric powder-1/4 tsp
Asafotida Powder - a pinch
idli milagai podi-1 tsp(optional)
oil-1 tsp
Salt to taste
water-1/2 cup

Preparation:

1. In half cup of water add 1/2 tsp of salt.Take the idlis and immerse it in the salt water for a second(not more than a second).Remove and squeese the idli.
Note:There should not be excess water in the idli.this process is just to make the idli softer as it goes into a powder.

2. Powder the idlis with hand. There should not be big lumps.

3. Heat oil and add mustard seeds. When they start popping up, add urud dal curry leaves, asafoetida, green chillies. Fry a bit. Add turmeric and powdered idlis. Mix well. If required, add salt (Idlis will have salt, so be careful while adding extra salt). Garnish with coconut and chopped coriander leaves.