Idli upma recipe with step by step photos. This is a simple, no frills upma variation made with leftover idlis, onions, spices and herbs. It makes for a quick snack or breakfast dish if you have idlis ready.
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 Idli 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:
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
1. Crumble 5 to 6 idlis and keep aside. You can use freshly made idli that has become warm or left over idli.
2. 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.
3. When they start crackling, add ½ teaspoon urad dal (split husked bengal gram).
4. Then add ½ teaspoon of cumin seeds.
5. Saute stirring often till the urad dal turns golden on low heat.
6. 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.
7. Stir and then add ¼ cup finely chopped onions.
8. Saute stirring often till the onions turn translucent on low heat.
9. Then add the crumbled idli. Also add a bit of salt according to taste.
10. Mix very well and saute for a minute or two.
11. 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.
12. 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:
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Idli Upma
Ingredients
- 5 to 6 Idli crumbled
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon urad dal (split husked black gram)
- 5 to 6 curry leaves – chopped or kept whole
- ½ teaspoon ginger – finely chopped
- 1 green chili – chopped or ½ to 1 teaspoon, chopped
- 1 dry red chili – seeds removed, use red chilies which are not hot
- 1 pinch asafoetida (hing), optional
- ¼ cup onions – chopped or 1 small onion chopped
- salt as required
- 1 to 2 tablespoons coriander leaves – chopped
Instructions
- Crumble 5 to 6 idlis and keep aside.
- Heat 1 tablespoon oil in a pan. Add ½ teaspoon mustard seeds and let them crackle on low heat.
- When they start crackling, add ½ teaspoon urad dal and ½ teaspoon cumin seeds.
- Saute till the urad dal turns golden stirring often 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 at this step.
- Stir and then add ¼ cup chopped onion. Saute till the onions turn translucent stirring often on low heat.
- Then add the crumbled idli. Also add a bit of salt as per 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.
- Mix again and serve idli upma hot with some coconut chutney or lemon pickle. While serving you can drizzle some lemon juice.
Notes
- The recipe can be easily doubled or tripled.
- If you are using leftover idlis that have been refrigerated then first bring them to room temperature before using them in the dish.
- If you are using freshly prepared idli then use them once they become warm.
- You can use any neutral-flavored oil.
- You can vary the amount of spices as per your taste.
- Idli podi can also be added.
- To make it more nutritious you can opt to add some grated veggies, boiled peas, nuts like cashews and some roasted peanuts.
Nutrition Info (Approximate Values)
This Idli Upma post from the blog archives first published in August 2016 has been updated and republished on December 2022.
Just when I was starting to get bored of eating idli in the same old way, I found this recipe. I just love it! So easy, so yummy!
Thank you. Happy to hear you loved it. Idli upma really is a quick and tasty twist on regular idlis.
I am just re-discovering how to make idli so I have extra from repeated trials and this looks like a good way to use the leftovers.
In Step 6, where the curry leaf is called for, I don’t see it in the photo. So was it left out on purpose, or perhaps they went in and came out quickly so that they were no longer then when the camera shutter opened? I imagine that if you are going to chop curry leaf and leave it in the dish, then it would need to be very young and tender, but perhaps you still take it out even if you chop it up. Your clarification is appreciated.
curry leaves are visible in step 6. i have chopped them and added. they are placed next to the green chillies. its always better to chop curry leaves and then add. this way one can eat them. tender curry leaves can also be added whole. but if the curry leaves are large and thick, then better to chop them and add. we generally have curry leaves with the food and do not take it out. curry leaves have a lot of medicinal properties and its good to consume them. mostly i chop or tear the leaves and then add.
Hi…mam I love your recipes.often tried them.& Tomorrow early in the I will make yummy idli upma for tiffin.hope that it’s be good
pleased to know this thank you kalpna 🙂 for your positive views. surely try and let us know how the idli upma was?
wow! yummy
thank you mary.
My mother and my badi maa used to make this and still make this. Instead of corriander leaves they used curry leaves. One of my favourite things to eat turns into another. Thanks for sharing it. I am gonna try too.
welcome deep and thank you for your kind words and positive views 🙂