About Idli Upma
This Idli Upma recipe is an easy way to use leftover idlis to make a quick breakfast and gets done in 15 minutes. You can use fresh Idlis or idlis which have been refrigerated. if using idlis that have been refrigerated, then allow them to come at room temperature before making the dish. There are many variations you can do in idli upma like adding some grated veggies, boiled peas and even adding nuts like cashews. You can also add roasted peanuts. Spice it up more or less and you can make the upma the way you like. Idli podi can also be added. For this recipe post, I have not used idli podi, as some readers might not have idli podi. So I have kept the recipe simple for everybody to follow. But if you have Idli Podi, then you can add it to the upma. With leftover idlis, many recipes can be made. A few I have already shared like:
Masala idliChilli idliIdli fryIdli manchurian
I am sharing a simple version which is not spicy and goes very well with a side of coconut chutney or a lemon pickle. For a Mumbai style version, sprinkle some sev and drizzle some lemon juice on the upma. If you have made the upma with fresh idlis, then you can pack it in a tiffin box too. Serve idli upma hot with some coconut chutney or lemon pickle. While serving you can drizzle some lemon juice for some tang.
How to make Idli Upma
- Crumble 5 to 6 idlis and keep aside. You can use freshly made idli that has become warm or left over idli.
- Heat 1 tablespoon oil in a pan. You can use any neutral-flavored oil. Add ½ teaspoon mustard seeds and let them crackle on low heat.
- When they start crackling, add ½ teaspoon urad dal (split husked bengal gram).
- Then add ½ teaspoon of cumin seeds.
- Saute stirring often till the urad dal turns golden on low heat.
- Then add 5 to 6 curry leaves (chopped or kept whole), ½ teaspoon finely chopped ginger, 1 dry red chili (seeds removed) and 1 green chili (chopped). You can also add a pinch of asafoetida (hing) at this step.
- Stir and then add ¼ cup finely chopped onions.
- Saute stirring often till the onions turn translucent on low heat.
- Then add the crumbled idli. Also add a bit of salt according to taste.
- Mix very well and saute for a minute or two.
- Then switch off the heat. Lastly add 1 to 2 tablespoons of chopped coriander leaves. At this step, you can also add some grated coconut.
- Stir and mix again. Serve idli upma hot with some coconut chutney or lemon pickle. You can also drizzle some lemon juice on the idli upma. More Tasty Upma varieties:
Oats upmaTomato upmaSemiya upmaUpma recipe.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Idli Upma post from the blog archives first published in August 2016 has been updated and republished on December 2022.
title: “Idli Upma " ShowToc: true date: “2024-09-15” author: “Carolyn Zarek”
About Idli Upma
This Idli Upma recipe is an easy way to use leftover idlis to make a quick breakfast and gets done in 15 minutes. You can use fresh Idlis or idlis which have been refrigerated. if using idlis that have been refrigerated, then allow them to come at room temperature before making the dish. There are many variations you can do in idli upma like adding some grated veggies, boiled peas and even adding nuts like cashews. You can also add roasted peanuts. Spice it up more or less and you can make the upma the way you like. Idli podi can also be added. For this recipe post, I have not used idli podi, as some readers might not have idli podi. So I have kept the recipe simple for everybody to follow. But if you have Idli Podi, then you can add it to the upma. With leftover idlis, many recipes can be made. A few I have already shared like:
Masala idliChilli idliIdli fryIdli manchurian
I am sharing a simple version which is not spicy and goes very well with a side of coconut chutney or a lemon pickle. For a Mumbai style version, sprinkle some sev and drizzle some lemon juice on the upma. If you have made the upma with fresh idlis, then you can pack it in a tiffin box too. Serve idli upma hot with some coconut chutney or lemon pickle. While serving you can drizzle some lemon juice for some tang.
How to make Idli Upma
- Crumble 5 to 6 idlis and keep aside. You can use freshly made idli that has become warm or left over idli.
- Heat 1 tablespoon oil in a pan. You can use any neutral-flavored oil. Add ½ teaspoon mustard seeds and let them crackle on low heat.
- When they start crackling, add ½ teaspoon urad dal (split husked bengal gram).
- Then add ½ teaspoon of cumin seeds.
- Saute stirring often till the urad dal turns golden on low heat.
- Then add 5 to 6 curry leaves (chopped or kept whole), ½ teaspoon finely chopped ginger, 1 dry red chili (seeds removed) and 1 green chili (chopped). You can also add a pinch of asafoetida (hing) at this step.
- Stir and then add ¼ cup finely chopped onions.
- Saute stirring often till the onions turn translucent on low heat.
- Then add the crumbled idli. Also add a bit of salt according to taste.
- Mix very well and saute for a minute or two.
- Then switch off the heat. Lastly add 1 to 2 tablespoons of chopped coriander leaves. At this step, you can also add some grated coconut.
- Stir and mix again. Serve idli upma hot with some coconut chutney or lemon pickle. You can also drizzle some lemon juice on the idli upma. More Tasty Upma varieties:
Oats upmaTomato upmaSemiya upmaUpma recipe.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Idli Upma post from the blog archives first published in August 2016 has been updated and republished on December 2022.
