This is a very common morning snack in most Andhra households. The premise is to make last night’s leftovers into a fresh dish, without too much effort.
Idli is one of the most favoured breakfast and dinner dishes. Its light, and yet filling, and versatile, allowing for any kind of accompaniment – sambhar, podi or chutney.However, sometimes we are left with last night’s idli, and don’t know what to do with it. The best thing to do would be “upma“!
- In a large wok, heat a little oil and add the tadka.
- At the same time, crush the idlis by hand making it dry and crumbly
- once the tadka starts popping, add the chopped green chillies and let them fry in the oil for about 3-4 seconds
- add the crushed idli and curry leaves and add turmeric. Add a pinch of salt to settle the flavours
- Mix well. You may splash a bit of water to help with the mixing.
- Keep stirring constantly to prevent if from sticking to the wok. After 1 minute take off from the flame and add the lemon juice.
- Mix well, set lid and set aside for 2 minutes before serving
- Setting it aside will allow the lemon flavour to mix well with the upma.
Serve hot, and watch your family enjoy this quick and tasty breakfast!
This is a very simple tiffin that is typical of Andhra Pradesh. It consists of rice rava, or coarsely ground rice flour. It is light, non-spicy, easy to prepare, and can be eaten cold or hot.
2 cups rice rava
4 cups water
few curry leaves
3/4tsp aavalu (mustard seeds)
1tsp mina pappu (urad dal)
2 dry red chillies
- In a vessel put in 1 1/2tsp oil and put in the tadka items
- Once the mustard starts to pop, and the urad dal turns brownish, add the water, salt and curry leaves and put on the lid.
- Once the water is boiled, slowly add the rice rava while constantly stirring.
- Once the entire rice rava has been added, put the lid again, and stir intermittently until the upma is done.
- The upma will start sticking to the bottom of the vessel, and also the rice rava will be visibly cooked when done.
You can serve this upma with kandi pachadi, any pickle or curds.
This is one of the healthiest tiffins that I have come across. Godhuma Rava (broken wheat, dalia)is made from milling the wheat coarsly after cleaning and husking. It is then processed in the sizes required. There are variants available in the market based on the size of the grain. It is very nutritious as none of the basic nutrients of wheat are lost.
It is very easy to make, and gets done quite fast too. So if you are tired after a long day, this becomes the best dinner option. 🙂
2 cups godhuma rava
4 cups water
1 tsp salt
4-5 green chillies
ginger, as per taste
2 branches of curry leaves
2-3 florets cauliflower
1 tsp mustard seeds
1 tsp chana dal
1 dry red chilli
- In a thick bottomed vessel, put in 1 tsp of oil and add the tadka.
- Once the mustard seeds start popping and chana dal becomes dark, add the chillied and ginger.
- Stir for a about half-a-minute
- Add water, salt and curry leaves removed from the stalk.
- Here you can add the optional ingredients as you wish.
- Place a lid over the vessel, and wait till the water boils.
- The vegetables will not be completely cooked, but in a somewhat semi-cooked stage.
- Add the godhuma rava and stir to mix well.
- You may add 1 tsp of ghee (clarified butter) here for added flavour.
- within a minute, the water will seem to reduce, and the godhuma rava looks like a thick mixture.
- Please the lid again, and stir every 1 minute to ensure the bottom doesnt stick.
- When it is done, the rave will look dry, and you cannot make out the core of the grain. This is a simple way of making out if its done: under-cooked godhuma rava will have the core still visible.
- Set aside for 10 mintues before serving. This will enhance the taste of the upma.
Hope you enjoy this healthy and tasty upma.