Idli upma recipe

INGREDIENTS:

1. Idli rice - 1/2 cup
2. Pigeon pea | Toor dal - 1/4 cup
3. Green chili paste - 3
4. Finely chopped Onion - 1
5. Mustard seed - 1/4 teaspoon (tsp.)
6. Split black gram - 1/4 teaspoon (tsp.)
7. Split Bengal gram - 1/4 teaspoon (tsp.)
8. Oil - 3 teaspoon (tsp.)
9. Salt - to taste

PREPARATION:

1. Soak idli rice and pigeon pea separately for 4 hours. Grind them separately to idli batter.
2. Mix the batters together with salt to taste. Keep overnight for the batter to ferment a bit.
3. With the batter make Idli's.
4. -- Making Idli --
   1. Spoon batter onto an idli(idly) stand.
   2. Heat water in idli(idly) cooker, and place stand in.
   3. Steam for 5-7 minutes.
   4. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idli's are done.
5. Break the idli into small pieces. Add 1 teaspoon (tsp.) oil so that they don't stick together.
6. Heat oil in a pan. Add mustard seed, split Bengal gram, split black gram once the mustard seed stopped splattering add the green chili paste and cook for 2 to 3 minutes.
7. Now add the onion and cook it turns golden brown. Now add the broken idli mix well and cook for 3 - 4 min and serve.

NOTES: