Idli Upma

Idli upma is the perfect way to give your regular idlis a twist or use up leftover idlis. But more importantly, we love this dish because it is gluten-free. My daughter is on a gluten-free diet but loves upma or uppittu; so this is the best way to make what she loves without having to compromise on her health. If your idlis get too hard when preparing, this is the best way to use it up. This dish can be prepared in no time and are great for the lunch box too. It can be served on its own but tastes great with chutney too.


Idlis – 6-7
Oil – 2 tbsp
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Chana dal – ½ tsp
Urad dal – ½ tsp
Curry leaves – 5-6
Onion – 1 small, chopped
Chopped tomatoes – 2 tbsp (optional)
Chopped vegetables – ½ cup (I used carrot, cauliflower and hyacinth beans)
Turmeric powder – ½ tsp
Salt to taste
Coriander leaves for garnish


  1. Crumble the idlis and set aside
  2. Heat oil in a frying pan or kadhai and add mustard seeds
  3. Once it splutters, add cumin seeds, chana dal, urad dal and curry leaves
  4. Add onions and saute until it is translucent. Add tomatoes and cook for a few minutes
  5. Add the remaining vegetables, turmeric and salt, and mix well (remember the idlis has salt in it, so add just a little salt for the vegetables)
  6. Cover and cook until the vegetables are almost done. Do not add any water as this may turn the upma mushy
  7. Add the crumbled idlis and mix well. Let it simmer on a medium flame for 2-3 minutes
  8. Garnish with coriander leaves
  9. Serve hot on its own or with chutney


  • Make sure the idlis are cold when they are crumbled
  • Be careful while adding salt as idlis already have salt in it
  • Make sure there is no moisture before adding the idlis
Heat oil and prepare tempering
Add onions and fry
Add remaining veggies and spices
Add crumbled idlis
Mix well and simmer
Garnish with coriander leaves and serve