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I have had this idea of mixing chutney with the idli batter for long time now, especially when we pack idlis while going on a tour/picnic. I used to think that doing so, it’s easy clean up and no need to carry extra utensils, but never got to do that until recently. When SunshineMom announced that she is hosting this month’s Recipes for the rest of us – Starters event, I decided to try the idli idea. I also got the idea of trying it with different color chutneys.

I had some leftover bulgur after preparing this upma. I don’t know how or why I got this idea, but decided to make chana dal (split yellow gram or kadalai paruppu, not garbanzo beans) sundal and mix the bulgur with it. Sundal is a very famous South Indian dish and is especially prepared everyday for 9 days during Navarathiri. Dried legumes or lentils are used to prepare it. I was so excited about this idea and started preparing it. I was pleasantly surprised and (proud, I think it’s ok once in a while. Right?) of my creation, because it was absolutely delicious. Even though the bulgur gave a nice chewy texture, it was not at all apparent. So this is another way of sneaking extra fiber and whole grains to the usual sundal recipe.

I love trying Indian recipes using American ingredients. Zucchini Kootu, Zucchini Pappu, Grits Adai, Grits Idli were few successful ones. To this list I can now add bulgur upma too. Many people confuse bulgur with cracked wheat. The terms are used interchangeably in many places, but they both are not the same. Broken wheat and cracked wheat are the same but not bulgur and cracked wheat. I’ve discussed it in detail in the vegetarian chili recipe. Check it out.