Idli upma recipe with step by step photos – simple, no frills homely upma recipe made with leftover idlis.
With leftover idlis, many recipes can be made. A few I have already shared like:
This 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 which have been refrigerated, then allow them to come at room temperature before making the upma.
There are many variations you can do in idli upma like adding some grated veggies, boiled peas and even adding dry fruits 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.
I am sharing a simple version which is not spicy and goes very well with a side 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 tiffin box too.
Serve idli upma with some coconut chutney or lemon pickle.
How to make idli upma
1. Crumble 5 to 6 idlis and keep aside.
2. Heat 1 tablespoon oil in a pan. Add ½ teaspoon mustard seeds and let them crackle.
3. When they start crackling, add ½ teaspoon urad dal (split husked bengal gram).
4. Then add ½ teaspoon cumin seeds.
5. Saute till the urad dal turns golden.
6. Then add 5 to 6 curry leaves (chopped or kept whole), ½ teaspoon finely chopped ginger, 1 dry red chili and 1 green chili (chopped). You can also add a pinch of asafoetida at this step.
7. Stir and then add ¼ cup chopped onion.
8. Saute till the onions turn translucent.
9. Then add the crumbled idli. Also add a bit of salt.
10. Mix very well and saute for a minute or two.
11. Then switch off the flame. Lastly add 1 to 2 tablespoons chopped coriander leaves. At this step, you can also add some grated coconut.
12. Mix again.
Serve idli upma with some coconut chutney or lemon pickle.
More Upma varieties
Idli Upma
INGREDIENTS
- 5 to 6 idlis, crumbled
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon split husked bengal gram (urad dal)
- 5 to 6 curry leaves, chopped or kept whole
- ½ teaspoon ginger, finely chopped
- 1 green chili, chopped
- 1 dry red chili, use red chilies which are not hot
- 1 pinch asafoetida, optional (hing)
- ¼ cup chopped onion 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 1/2 teaspoon mustard seeds and let them crackle.
- When they start crackling, add 1/2 teaspoon urad dal & 1/2 teaspoon cumin seeds.
- Saute till the urad dal turns golden.
- Then add 5 to 6 curry leaves (chopped or kept whole), 1/2 teaspoon finely chopped ginger, 1 dry red chili and 1 green chili (chopped). You can also add a pinch of asafoetida at this step.
- Stir and then add 1/4 cup chopped onion. Saute till the onions turn translucent.
- Then add the crumbled idli. Also add a bit of salt. Mix very well and saute for a minute or two.
- Then switch off the flame. Lastly add 1 to 2 tablespoons chopped coriander leaves. At this step, you can also add some grated coconut.
- Mix again and serve idli upma with some coconut chutney or lemon pickle.
NOTES
- Recipe can be easily doubled.
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 🙂