Poopidi ( Traditional )
Idly rice _ 1 tumbler
Channadal _ 1/2tumbler
Tuvardal _1/2tumbler
Red chilly _ 5 nos
Turmeric powder _ 1/2tsp
Curry leaves _ few
Split uraddal – 1 tsp.
Black pepper _ 1 tsp.
Hing _ 1/2tsp
Salt _ to taste
Seasoning
Mustard seeds _1/2tsp
Jeera _ 1/4tsp
Split uraddal _1 tsp.
Oil _ 2 tbsp
Curry leaves _ few
Method:
1. Soak for 2 hours idly rice,channa dal & tuvar dal . Grind with red chilly,curry leaves,hing, turmeric powder & salt,into coarse thick paste as given in the picture.
2. Make into cylindrical shapes and steam cook by keeping in greased idly plates for 20 minutes.
3. After it gets cooked, cut into cubes of desire size and set aside .Grind 1tsp uraddal,1tsp pepper into coarse powder using Morter and Pestle.
4. Heat 1 tbsp oil in a kadai, splutter mustard seeds,add jeera,uraddal&pepper powder along with curry leaves.
5. When the uraddal turns lightbrown,add the cooked cubes and give a nice stir for 1 minute. Serve Hot. 
Note:
1. Channadal, Turdal are must in this receipe, because these dals add to the softness of the popidi.
2. The above method is traditional way. This receipe does not need any sidedish.
Second Method
Onion _ 2 finely chopped
Garlic _ 5 pods finely chopped
Hing _ 1/2tsp
Chilly powder _ 1tsp
steamed popidi
Method:
1. After steam cooking the cylindrical shape dal mixture, brake into powder like uppuma and set aside.
2. Heat 3 tbsp oil in a kadai, splutter mustard seeds, jeera, split uraddal,channadal,curry leaves & hing.
3. When the turns light brown , add finely chopped onion,garlic, fry till the onion turn translucent.
4. Add 1tsp red chilly ( to taste) powder & salt. Stir well,till the raw smell goes up.
5. Now add the upma and give a nice stir for 5 minutes .Serve Hot.
