Name: Idiyappam Upma recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: 3 leftover idiyappam balls, shredded; 2 tbs. oil; 1 tsp. mustard seeds; 2 green chilies, slit; 1 tsp. urad dal (split black gram); 1 sprig curry leaves; 1" ginger grated; 1 cup frozen mixed veggies; salt to taste; 1/2 tsp. turmeric powder (opt); 2-3 tbsp. roasted peanuts; 1 tbsp. curry leaves podi / any idli podi; coriander leaves to garnish

ABOUT Idiyappam Upma RECIPE

This is a simple and a very easy snack item made with any leftover Idiyappam (String Hoppers). In fact, it happens to be a very popular breakfast in Kerala. Very delicious, healthy and wholesome, they can be relished as an evening tea-time snack along with coconut chutney. Fresh grated coconut serves as a perfect garnish and is also a great option for a lunch box meal.

Ingredients Serving: 3

3 leftover idiyappam balls, shredded
2 tbs. oil
1 tsp. mustard seeds
2 green chilies, slit
1 tsp. urad dal (split black gram)
1 sprig curry leaves
1" ginger grated
1 cup frozen mixed veggies
salt to taste
1/2 tsp. turmeric powder (opt)
2-3 tbsp. roasted peanuts
1 tbsp. curry leaves podi / any idli podi
coriander leaves to garnish

Instructions

Heat oil in a non-stick pan and temper with mustard seeds and green chilies. After it stops spluttering, add the curry leaves, urad dal and ginger. Saute for a few seconds.
Now add the mixed veggies and continue to fry for a minute. Then add the shredded idiyappam, roasted peanuts, salt and turmeric powder.
Saute on med. flame for 2-3 minutes. When done, sprinkle the curry leaves podi and serve, garnished with coriander leaves.

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