Oats Idly Upma with Sprouts and Spring Onions

This afternoon I was in no mood to make normal lunch and neither wanted to order food from outside. While raiding my food shelf, I spotted the MTR Oats Idly mix I had brought some days back, hence decided that this would be my lunch. 3 idlies were leftover...

 

Around 5:00 p.m. I had this severe hunger pang and I remembered that 3 idlies were there from the lunchtime. Deciding to make something exciting with them, I thought of making Idly upma by adding more than the usual dose of veggies (Usually the only veggie added is Onion).

 

 

 

Ingredients:

 

Idly: 3 pcs, broken finely

Sprouts: handful

Capsicum: 2 inches long, cut into thin slices

Onion: 1 medium, cut into thin slices

Curry Leaves: 10 leaves

Spring Onions: Chopped, handful

Mustard: 1/2 tsp

Hing: 1/2 tsp

Dosai Mulagaipodi: 1/2 tbsp

Coriander leaves: little for garnishing, finely chopped.

Oil: Sesame or Olive 1/2 tbsp

Salt: to taste, I didn't add any salt as the idly and Mulagaipodi already had the required salt.

 

Preparation time 10 minutes, Cooking time - 8 minutes.

 

 

 

Method:

 

In a wok/kadai, add the oil. Once heated, add the mustard and hing. When the mustard starts to splutter, add the onions and saute for 2 mins. Ensure that the onions are crispy. Now add the Capsicum and Sprouts and saute for another couple of minutes. Now add the curry leaves and spring onions and saute for another minute. Its time now to add the Idly and Dosai Mulagaipodi and mix well. Leave it on the gas for another minute. Garnish with coriander leaves and the Healthy snack is ready to be eaten.

 

Note:

 

This dish doesn't usually require a chutney to go with, but you can choose to serve this with any Chutney or Tomato sauce.