Idli Upma

4 from 2 votes

Idli Upma is a simple and quick dish made usually using leftover Idli's. This is one of the best way to consume the leftover Idlis. The crumbled idlis are added with fried onions and other masala ingredients to make best tasting Upma. Usually served with hot coffee.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast Dishes, Evening Tiffen

Cuisine: South Indian, Tamil Nadu

Servings: people

Calories: 135kcal

Author: Sowmya Venkatachalam

Equipment

Heavy Bottomed Pan

Ingredients

12 nos Idli preferably leftover Idli
1 nos Onion Big Size
2 teaspoon Red Chili Powder (or) Idli Milagai Powder
¼ teaspoon Turmeric Powder
½ teaspoon Salt adust to your taste

For Tempering

1 teaspoon Cooking Oil
1 teaspoon Mustard seeds
½ teaspoon Split Urad Dal
½ teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 handful Curry leaves
1 nos Green Chili

Instructions

Preparation

For Idli Upma, we need left over idlis which are not hot. Take the left over idlis and crumble them and keep it aside.
Finely chop the onion and green chilli and keep it aside.

Start making Upma

Heat oil in a pan, and add mustard seeds. When the mustard seeds starts to sputter, add urdhal and channa dal and fry till it turns brown color.
To this add chopped green chilli and curry leaves and fry for 10 seconds. Then add chopped onions with a pinch of salt and saute the onions till it turns transparent.
Add turmeric powder to the sauted onions. Now add the idly crumble and mix gently.
Also add Idli Milagai Podi (or Red chili Powder) and toss them well so that the spice powder gets nicely coated to the cooked idlis. Adjust the salt and keep the idli upma in flame for 5 minutes and then switch off the flame
Serve hot with chutney, cup of coffee and enjoy the dish!

Video

Notes

To make it healthier, you can add vegetables like finely chopped carrot, beans or green peas.
To reduce the spice, instead of Red Chili Powder we can add Idli Milagai Powder
You can also add some grated coconut for extra flavor.

Nutrition