How to make Idli Poha Bhurji - An upma made of crumbled leftover idlis and poha.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Leftover Idli, Pressed Rice
Cuisine : Indian
Course : Snacks and Starters
Idli Poha Bhurji Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Idli Poha Bhurji checkout Tomato Idli Upma. You can also find more Snacks and Starters recipes like Muffin Omelette, Baingan Pakora, Stuffed Poppadums, Methi Gota.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Idli Poha Bhurji Recipe
Leftover Idli 4 large
Pressed Rice 1/2 cup
Onions chopped 4 medium
Ginger 1 inch piece
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Green chillies 2
Turmeric powder 1/4 teaspoon
Fresh coriander leaves a few sprigs
Salt to taste
Method
Step 1
Place poha in a colander and sprinkle water to moisten it well. Chop onions and ginger in a chopper.
Step 2
Heat oil in a non stick pan, add cumin seeds and mustard seeds and let them splutter. Chop green chillies. Add onions to the pan and saute.
Step 3
Break the idlis and crumble them in the chopper. Add turmeric powder to the pan and saute for 1 minute. Add poha and mix well. Add the crumbled idlis and mix well. Add green chillies and mix.
Step 4
Roughly chop coriander leaves and add and mix well. Add salt and mix well. Serve hot.
