Idli upma recipe | How to make upma with idlis
Simple and quick breakfast recipe made with crumbled idlis (steamed rice cakes) and stir-fried with onions.
Idli upma can be made either using fresh idlis or leftovers from the day’s previous meal. We can even refrigerate idlis for a day and use the idlis to make upma.
This idly upma will be ready in no time, faster than regular rava upma if you have idlis readily available. Though the basic ingredients are the same as other upma recipes, you can always add extra additions like roasted peanuts and grated carrot as you wish.
I always prefer to make simple idli upma without extra additions. It is a family’s favorite and sometimes I specifically make idlis to make upma instead of waiting for leftover idlis.
Those who like South Indian food will definitely like this idli upma and I can assure you that one cannot stop with just one serving. My kids like this for lunch box also with a piece of fruit on the side. Serve this idli upma with fresh coconut chutney for a soul-filled carbs-packed breakfast.
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Idli upma recipe | How to make upma with idlis
Ingredients
Ingredients:
- Steamed idlis (16 small or 12 medium sized)
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp gram dal
- 1 tbsp split urad dal
- 2 onions
- 4 green chillies (or 1 tsp chilli powder)
- 2 sprig curry leaves
- ½ tsp turmeric powder
- ¾ tsp salt (as per taste)
- Coriander leaves
- ½ tsp Lemon juice (optional)
Instructions
Preparation:
- Steam idlis and let them cool down completely.
- You can use leftover idlis to make this delicious idli upma.
- Crumble idlis into very small pieces.
- Chop onions and green chillies.
Recipe:
- Heat oil in a large pan, add mustard seeds and cumin seeds.
- Add gram dal and split urad dal.
- Let the mustard seeds pop up and dal become golden brown color.
- Now add chopped onions and saute until they become transparent.
- Put chopped green chillies and curry leaves.
- Add turmeric powder and some salt. Be careful while adding salt because idlis have salt in them already. Just add little for the masala.
- Mix the crumbled idlis and combine well.
- Cover with a lid, keep the stove in low heat for five minutes.
- After 5 mins the idli crumbs absorb the spices.
- Finally, add coriander leaves and switch off.
- You can add some lemon drops at this time before switching off. Lemon juice gives a mild sour taste to idly upma. This is optional.
- I didn't add as I prefer my idli upma plain.
- Serve hot with coconut chutney or tomato chutney. We like to eat this delicious upma just as steaming hot plain.
Video
Notes
1) First of all, add a very little bit of salt as needed. Because idlis have salt in them and you can sprinkle salt at a later stage also if required.
2) Leftover idlis are perfect for making this upma. If you are making with fresh idlis, let them cool completely before crumble them.
Nutrition
Preparation:
- Steam idlis and let them cool down completely.
- You can use leftover idlis to make this delicious idli upma.
- Crumble idlis into very small pieces.
- Chop onions and green chillies.
Recipe:
- Heat oil in a large pan, add mustard seeds and cumin seeds. Add gram dal and split urad dal.
- Let the mustard seeds pop up and dal become golden brown color.
- Now add chopped onions and saute until they become transparent.
- Put chopped green chillies and curry leaves.
- Add turmeric powder and some salt. Be careful while adding salt because idlis have salt in them already. Just add a little for the masala.
- Mix the crumbled idlis and combine well.
- Cover with a lid, keep the stove in low heat for five minutes.
- After 5 mins the idli crumbs absorb the spices.
- Finally, add coriander leaves and switch off.
- You can add some lemon drops at this time before switching off. Lemon juice gives a mild sour taste to idli upma. This is optional.
- I didn’t add as I prefer my idli upma plain.
- Serve hot with coconut chutney or tomato chutney. We like to eat this delicious upma just as steaming hot plain.
Tips:
1) First of all, add a very little bit of salt as needed. Because idlis have salt in them and you can sprinkle salt at a later stage also if required.
2) Leftover idlis are perfect for making this upma. If you are making with fresh idlis, let them cool completely before crumble them.
Upma with Idli is what I prefer to eat whenever some nutritious food comes to my mind. Off-course making it could be a hassle, but one can get that original taste following your recipe. I never thought of crumbling idlis into small pieces, which was new for me. I ate some days back at some of the best restaurants in Chandigarh.
Keep Sharing like this. Thanks.