Idli Upma is a simple South Indian breakfast or snack recipe made with left over crumbled idli.
Tasty and simple dish which is enjoyed by adults as well as kids. Idli Upma can also be packed for kids lunch box.
Idli is a classic South Indian breakfast item enjoyed with coconut chutney and piping hot sambar. They taste best when they are freshly made.
Sometimes left over Idli can be boring to eat. So here is a quick and easy recipe to use up the left over idlis.
I remember my mom making Idli upma for our afternoon snack and I enjoyed it everytime.
You can use fresh Idli, refreigrated Idli Or frozen Idli which are thawed to make the upma.
The basic upma has onion, ginger and green chili but you can also add bell pepper, green peas and peanuts.
This Instant Idli Upma can be enjoyed as is or serve it with some coconut chutney or peanut chutney.
How to make Idli Upma (step by step pics)
Step 1 – Heat 3 teaspoons of oil in a pan. Add mustard seeds and let them pop. Now add the chana dal and cumin seeds and fry for 30 seconds. Add the slit green chili, ginger and diced onion.
Step 2 – Sprinkle some slat and cook till the onion turns soft, about 3 to 4 minutes. Now add the turmeric and grated carrot (optional). cook for 30 seconds.
Step 3- Crumble 6 to 7 idli and add it the onion mixture. add salt to taste and mix it well.
Step 4 – If you feel the mixture is dry sprinkle some water and cook for five minutes in low flame. Finally add lemon juice and coriander leaves and give a final toss and enjoy.
Few more left over recipes –
3 Street Style Dosa // Gunta Ponganalu // Chapathi Fry // Naan Pizza
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Idli Upma
Ingredients
- 6 to 7 Idli
- 1 small onion, thinly sliced
- 2 green chili, slit
- ½ inch ginger, chopped
- ½ tsp mustard seeds
- 1 tsp chana dal
- ½ tsp cumin seeds
- 1 tbsp grated carrot optional
- ¼ to ½ tsp turmeric powder
- salt to taste
- squeeze of lemon juice
- coriander leaves for garnish
Instructions
- Heat 3 teaspoons of oil in a pan. Add mustard seeds and let them pop. Now add the chana dal and cumin seeds and fry for 30 seconds. Add the slit green chili, ginger and diced onion.
- Sprinkle some slat and cook till the onion turns soft, about 3 to 4 minutes. Now add the turmeric and grated carrot (optional). cook for 30 seconds.
- Crumble 6 to 7 idli and add it the onion mixture. add salt to taste and mix it well.
- If you feel the mixture is dry sprinkle some water and cook for five minutes in low flame. Finally add lemon juice and coriander leaves and give a final toss and enjoy.
This recipe was originally posted on Sep 7, 2012. It has been recently updated with new pictures and republished again.
srilatha
Hiii.. this is my favorite dishh.. my mom used to do this for us when v cum home from school 🙂 u brought back the memories ..:)a small variation is my mom used lemon juice instead of tamarind pulp !
Madhavi
Thanks for stopping by Srilatha! Even my mom uses lemon juice for the upma. It tastes equally good.
Rachana
Good recipe Madhavi, I will try this for me sometime,usually if there are idlis in my house, I give them a seasoning of hingh, dry red chillies, mustard seeds, lemon juice and sugar this is a gujarati take on L.O. idlis and it tastes like white dokla…try it sometime u will enjoy it.
Madhavi
Sounds good Rachana! Will try sometime.