Idli Uppu Pindi (Uppindi)
Andhra style Idli uppu pindi (uppindi) is by far Bharath’s favorite South Indian dish and he has only ever found it at home! Idli is a classic South Indian breakfast food made of fermented black lentils (urad) and rice. Idli uppindi is a dish made from leftover idli. Whenever we’re making idli we always make extra idli just so we have enough leftover for idli uppindi the next day. For this recipe you will start by crumbling all of your idli until it resembles the texture in the above photo. This can be done by hand, or my father-in-law likes to use a potato masher. The crumbling is the hardest part! After that, it’s just sautéing some spices to fry the idli crumbs in. This dish travels really well and is perfect for road trips.
Idli Uppindi
- 3 cups day-old idli (crumbled)
- 3 fresh thai chilies (chopped)
- 1½ tbsp cooking oil
Tadka
- 2 tsp urad dal (split and without skin)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 3 dry red chilies
- ½ tsp asafoetida (hing)
Microwave the refrigerated idli for about a minute before crumbling to make it easy to break up.
Crumble the idli by hand. You can also use a potato masher.
Heat cooking oil in a pan over medium high heat.
Add the tadka ingredients and thai chilies to the pan. Fry the spices until the urad is lightly brown.
Add the ildi to the pan and toss it in with the spices using a stiff spatula to scrape the idli off the pan as it sticks.
Cook for about 5-10 minutes until the idli is heated through and some of the pieces are a little browned and crispy.
Add salt to taste.
