Idli upma from leftover idlis step-by-step recipe with photos.
About this recipe
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.
Idli upma is also a great way to add a serving of vegetables along with idlis. Idlis are very healthy as they are fermented. Adding some vegetables is a perfect way to turn them into a complete meal.
To make idli upma, I saute onions with minimal spices, add the vegetables and saute them. I then add crumbled idlis and give everything a good mix. If idlis are ready, this dish is ready in less than 15 minutes.
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.
Idli upma step by step instructions
1. Heat oil and prepare tempering
2. Add onions and fry
3. Add remaining veggies and spices
4. Add crumbled idlis
5. Mix well and simmer
6. Garnish with coriander leaves and serve
Recipe card
Idli Upma
Ingredients
- 6-7 idli
- 2 tablespoon ghee (or oil)
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon Bengal gram (chana dal)
- ½ teaspoon split black gram (urad dal)
- 5-6 curry leaves
- 1 medium onion chopped
- 2 tablespoon tomatoes chopped, optional
- ½ cup chopped vegetable I used carrot, cauliflower and hyacinth beans
- ½ teaspoon turmeric powder
- Salt to taste
- Coriander leaves for garnish
Instructions
- Crumble the idlis and set aside
- Heat oil in a frying pan or kadhai and add mustard seeds
- Once it splutters, add cumin seeds, chana dal, urad dal and curry leaves
- Add onions and saute until it is translucent. Add tomatoes and cook for a few minutes
- 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)
- Cover and cook until the vegetables are almost done. Do not add any water as this may turn the upma mushy
- Add the crumbled idlis and mix well. Let it simmer on a medium flame for 2-3 minutes
- Garnish with coriander leaves
- Serve hot on its own or with chutney
Notes
- 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
- Click here to see the idli recipe.
