To prepare this healthy idli upma recipe, crumble leftover idlis in a bowl and keep aside. Use idlis that are cool or cold as they will crumble easily. It’s difficult to crumble fresh, hot idlis as they will be sticky.
Finely chop onion, tomato and coriander leaves. Slit the green chilli and grate the ginger.
Heat about 1tbsp oil in a non-stick pan and sizzle chana dal, urad dal, mustard seeds and dry red chilli. Sprinkle a pinch of hing and curry leaves and sauté for a few seconds on a medium flame.
Put in green chilli, onions and grated ginger and fry till the onion changes colour slightly.
Add tomatoes, stir well and cook with a lid on till the tomatoes turn soft.
Sprinkle salt and turmeric.
Mix in green peas and grated carrot. Cover and cook for 1 minute or so.
Put in the crumbled idlis, mix all the ingredients together and cook for 1-2 minutes on a medium flame, while stirring occasionally.
Squeeze some lemon juice and combine well.
Garnish idli upma with coriander leaves and serve Tomato Idli Upma with coconut chutney.