As a kid, whenever my Anama (grandmother) or Amma made idlis, I would ask them to keep some extra to make idli usli as breakfast for next day. The super soft hing flavoured idli usli with bites of green chillies in it was, is and will always be one among my most favorite breakfast. Childhood nostalgia. ❤️
Now in my kitchen, where I am the manager 😂😂, I purposely make a whole batch of idlis extra just to savour idli usli the next day. My family too likes it ( Thank God! 😁), so two days breakfast is set when I make idlis.
Even though I make it every couple of weeks, it never occured to me that I could share this easy recipe with all of you too. But yesterday when I was about to make it, the idlis in my steel case looked so beautiful that as I admired it, I thought why not share this recipe on the blog too. If it helps even one of you, I will be very happy. ❤️
So here’s me sharing this super easy, quick and very tasty recipe of Idli Usli, Konkani style. Hope you all try it and remember me while enjoying it. Happy and healthy cooking! ❤️
The Idlis used here are : Mallige idlis
About 10 to 15 Leftover idlis (depends on how much you have)
1/4 tsp Hing/ Asafoetida
1 tsp Sugar
Salt to taste (be mindful as idlis already have salt)
2 Tbsp Coconut oil
2 tsp Mustard seeds
2 tsp Cumin seeds/ Jeera
2 tsp Urad dal
A sprig of Curry leaves
3 to 4 Green chillies
Freshly grated Coconut for garnish
Step by step recipe:
1. Leftover idlis : I keep them in the refrigerator the previous night. Since they are cold and slightly hard, it’s easy to crumble them. You can also use idlis that are at room temperature. Fresh idlis need to be cooled completely before making usli.
2. Crumble them using hands as shown in the picture. Add salt ( be mindful as idlis already have salt) , sugar and hing.
3. Mix everything well and evenly with hands. Keep aside.
4. Heat coconut oil in a pan. Add mustard seeds. Allow it to splutter. Now add cumin seeds, urad dal, curry leaves and green chillies. Fry on medium flame till urad dal turns brown.
5. Now add the crumbled idlis and mix well on medium flame. Cover and keep for 5 mins.
6. Garnish with freshly grated coconut and serve hot. Done 🙂
* If you don’t have leftover idlis, you can make the same recipe using Thick Poha. Only addition is peanuts in the seasoning which needs to be fried till crisp. Rest recipe is same. I make this regularly for a light and tasty evening snack. In Konkani it is called Phova Usli.
* I make regular idlis using this recipe of Mallige idlis. They come out super soft and very tasty.
* Since I love Idli Usli, I make an extra batch of Mallige idlis and refrigerate. Next day morning for breakfast, I make Idli usli.
* In this recipe, you can adjust the seasoning according to how many idlis you have leftover. I even make the usli when I have 6 to 8 idlis. It serves two people.
* Do remember to add less salt as idlis already have salt in them. Hing gives a wonderful aroma in the usli. So don’t skip it. Sugar gives a good balance in flavours too. Just a little is enough.
* You can also check these seasoned breakfast recipes that I make often:
Chow Chow Bath (Upma and Sheera)
* You can also check different varieties of Idlis in my Variety Idlis collection.
3 thoughts on “Idli Usli | Idli Upma | Seasoned leftover idlis”
I make it with a difference…no sugar or coconut…at times add finely chopped madras onions.
Good to know that. This is how it was made by my grandmother and mother. Most Konkani households in Udupi/Mangalore area follow almost same recipe.