idli upma
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4 from 1 vote

idli upma

idli upma recipe - quick 15 minute recipe of upma made with leftover idlis.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: breakfasts
Cuisine: south indian
Servings: 1 to 2
Author: Dassana Amit


  • 5 to 6 idlis, crumbled
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds (rai)
  • ½ teaspoon cumin seeds (jeera)
  • ½ teaspoon split husked bengal gram (urad dal)
  • 5 to 6 curry leaves, chopped or kept whole (kadi patta)
  • ½ teaspoon ginger, finely chopped (adrak)
  • 1 green chili, chopped (hari mirch)
  • 1 dry red chili, use red chilies which are not hot (sookhi lal mirch)
  • 1 pinch asafoetida, optional (hing)
  • ¼ cup chopped onion or 1 small onion chopped
  • salt as required
  • 1 to 2 tablespoons coriander leaves, chopped (dhania patta)


  • 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.


recipe can be easily doubled.