6 Idli1 Onion large4 Green chilli slit3 tablespoon Carrot Finely chopped1 teaspoon Ginger finely chopped (optional)⅛ teaspoon Salt
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1 tablespoon Coconut oil Any cooking oil½ teaspoon Mustard1 teaspoon Urad dal1 tablespoon Chana dal1 sprig Curry leaves
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Crumble the idli with a teaspoon of sesame oil. You can refrigerate the idlis, this will make your job easy as it wont stick to your fingers.
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Heat oil in a kadai and temper with ingredients listed under 'To temper' table: 1 tablespoon coconut oil, 1/2 teaspoon mustard, 1 teaspoon Urad dal, 1 tablespoon Chana dal, and 1 sprig curry leaves.
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Add onion and fry until it becomes transparent.
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Add carrots and salt to the upma and fry on medium flame without altering its color, as this will prevent it from turning dull.
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Add the crumbled idli and just toss for a minute until its mixed well.
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