Oats Thatte Idli Upma

 

            Check out this Upma recipe made from some leftover Oats Thatte idli. As any leftover idlis are a great headache and not knowing what to do, we end up reheating the same and having it again the same boring way. So try making upma out of it. Tastes simply awesome and will disappear in no time. Enjoy it with coconut chutney and sambar. It tastes yummy. Serve it for breakfast, snack or as a lunch box meal. So check out the step by step pictorial recipe to prepare this fusion recipe.

          Thatte Idlis are traditional Karnataka breakfast, which literally translates to plate idli as they are steamed in a plate. However, I steamed in a greased steel tiffin box. They can also be steamed in dhokla plates. 

          They are a speciality from Tumkur region in Karnataka and is a very popular breakfast in and around Karnataka. You can enjoy these Thatte Idlis with sambar and chutney. 

         I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. So thought of giving it a try, but with a slight twist. 

          Instead of the usual rice and urad dal, I made these idlis with powdered oats and semolina with a tempering.

          This is an instant version as there is no fermenting required. So there is a lot of time saving. It is a great evening snack and a lunch box meal too. 

Oats Thatte Idli - 

• 1/2 cup oats
• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1-2 green chilies, chopped
• 1 sprig curry leaves
• 1/4 cup semolina
• salt to taste
• buttermilk as required
• 1 tsp. eno fruit salt 

Upma with leftover idli - 

• 2 cups of Thatte idli, crumbled
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry chili, broken
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 1 sprig curry leaves
• salt to taste
• 2 tbsp. roasted peanuts
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice 

 

          Oats Thatte Idli - 

          Dry roast the oats for a few seconds. When cool, grind into a fine powder and keep aside. 

         Heat oil in a pan and temper with mustard seeds, urad dal, asafoetida, curry leaves and green chilies.

          After it stops spluttering, add the semolina and fry till light brown. Add the powdered oats, salt and enough buttermilk to make into a batter like consistency.

         Just before steaming, add the eno fruit salt and a little water over it and mix well.

         Pour the batter into a greased steel tiffin box with a lid. Steam for 15 minutes and set aside to cool. Then demould them. 

Idli Upma - 

          Heat oil in a pan and temper with dry red chili, mustard seeds and cumin seeds. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds. 

          Add the onion, ginger, green chilies and curry leaves. Sauté till light brown. Now add the crumbled idli, salt to taste and roasted peanuts. Stir fry for 2 minutes. 

          When done, switch off the flame and add lime juice and coriander leaves. Serve with coconut chutney and sambar. 

                                   The steamed Oats Thatte idli.

                                  Crumble them and keep aside.

  

                         Heat oil & temper with dry red chili, mustard seeds & cumin seeds. 

                           After it stops spluttering, add urad dal & asafoetida. Sauté for a

                           few seconds. 

                      Add onion, ginger, green chilies & curry leaves. Sauté till light brown. 

                        Add the crumbled idli, salt & roasted peanuts. Stir fry for 2 minutes. 

                          When done, switch off the flame. Add lime juice & coriander leaves. 

                                 Serve with coconut chutney and sambar.