Idli Upma
Leftover idlis are crumbled and tossed with a simple South Indian tempering, onions, chilies, and curry leaves for a quick, comforting dish. Soft, savory, and lightly spiced, it makes a lovely breakfast or evening snack.
For 4 servings
- prep · ~3 min
Crumble the idlis.
Break the idlis into small coarse crumbs with clean hands. Keep a few slightly bigger bits for texture rather than mashing them too fine.
TIPCold or day-old idlis hold their shape better and give a fluffier upma. - temper · ~3 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and chana dal, and cook until lightly golden.4.Add green chili, ginger, and curry leaves, and cook for 20 to 30 seconds.TIPKeep the heat medium so the dals turn golden without burning. - saute · ~4 min
Cook the onions.
Add onion and sauté until soft and lightly translucent. Stir in turmeric powder and salt, and mix well.
- mix · ~4 min
Mix in the crumbled idlis.
Add the crumbled idlis to the pan and toss gently so the tempering coats everything evenly. Cook for 3 to 4 minutes, stirring now and then, until heated through.
TIPDo not press the idli crumbs while mixing or the upma can turn dense. - garnish · ~1 min
Finish with lemon juice and coriander leaves.
Turn off the heat, drizzle in lemon juice, and add coriander leaves. Give it one light mix.
- serve
Serve hot.
Serve the idli upma hot on its own or with coconut chutney for a simple meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold, day-old idlis so they crumble cleanly and stay fluffy instead of turning pasty in the pan.
- 2Keep a mix of fine crumbs and a few larger idli bits for a more upma-like texture with pleasant bites.
- 3Let the mustard seeds fully splutter before adding the dals, or the tempering will taste raw.
- 4Toast urad dal and chana dal only to light golden; if they darken too much, their bitterness shows up quickly.
- 5Sauté the onion just until translucent, not deeply browned, so the dish keeps its soft, breakfast-style character.
- 6Add lemon juice only after switching off the heat to keep the citrus bright and prevent any slight bitterness.
- 7If the upma feels dry while reheating, sprinkle a spoon or two of water, cover briefly, and fluff gently.
Adapt it for your goals.
Vegetable-loaded
Add finely chopped carrots, peas, or capsicum after the onions for more color, texture, and a heartier breakfast.
peanutPeanut
Toss in roasted peanuts with the tempering for extra crunch and a nuttier, more snack-like version.
low oilLow-oil
Reduce the oil slightly and use a good nonstick pan; the tempering will be lighter but still flavorful.
spicierSpicier
Use extra green chilies or add a pinch of red chili powder with the turmeric for a sharper heat.
no onionNo-onion
Skip the onion for a simpler temple-style feel, letting ginger, curry leaves, and lemon stand out more.
Why this is on our healthy list.
Fermented Rice-Lentil Base
Idlis are made from a fermented batter of rice and lentils, giving this dish a light, easy-to-eat base.
Includes Lentils in the Tempering
Urad dal and chana dal add a little protein, texture, and staying power to the upma.
Aromatic Herbs and Spices
Ginger, curry leaves, coriander, green chili, and turmeric bring flavor without needing heavy sauces.
Frequently asked questions
Yes, but cool them completely first. Fresh warm idlis are softer and can break down too much when tossed.
