IDLI USLI
I guess Idli and Dosa are the dishes most often associated with a South Indian breakfast anywhere you go to in the world today! Many even prefer idlis to dosas believing that idlis are more healthy as they are steamed and not roasted. In the process, they reduce their consumption of oil.
Elsewhere in this blog, you will find recipes for several types of Idlis, such as:-
It may interest you to know that in our Konkani GSB community, an age old item we make for breakfast with the excess idlis that remain is Idli Usli. Please note we make Idli Usli using the regular idli and not with any of the variations.
We also use the excess or idlis that remain to make Roasted Idlis - where we slice the idlis and shallow fry them on the tawa. But that's for another day!
You will find Idli Usli very easy to make. It can be made for breakfast or for an evening snack. While adding salt for making Idli Usli, do remember that salt has already been added while making the idli!
Unlike Idlis which are eaten with an accompaniment of chutney or sambar, Idli Usli is eaten just as it is.
So the next time you have extra idlis at home, do try out Idli Usli and let me know what you think of this. .
Ingredients :-
- Idlis, 8
- Salt, to taste
- Mustard Seeds, 1 tsp
- Black Gram Dal /Urad Dal, 2 tsp
- Green Chillies, 2-3
- Dry Red Chilli, 1
- Curry Leaves, a sprig
- Coconut Oil, 2 tbsp
- Asafoetida (Hing) Powder, 1/4 tsp
- Fresh Coconut Gratings, 3 tbsp
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