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A quick and flavorful South Indian breakfast made by crumbling leftover idlis and stir-frying them with onions and spices. The perfect way to transform yesterday's idlis into a delicious new meal.
Take the leftover, refrigerated idlis and crumble them with your hands into small, coarse, bite-sized pieces. Avoid mashing them into a paste. Set aside.
Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter. This should take about 30 seconds.
Add the urad dal and chana dal to the pan. Sauté for about 1-2 minutes, stirring continuously, until they turn light golden brown and aromatic. Be careful not to burn them.
Add the hing and fresh curry leaves. Sauté for another 20 seconds until the curry leaves become crisp and fragrant.
Add the finely chopped onion, slit green chilies, and grated ginger. Sauté for 3-4 minutes until the onions soften and become translucent.
Stir in the turmeric powder, salt, and the optional idli podi. Mix well and cook for about 30 seconds to allow the spices to release their aroma.
Add the crumbled idli to the pan. Gently toss everything together, ensuring the idli pieces are evenly coated with the tempering and spices. Cook for 3-4 minutes, stirring occasionally, until the idli is heated through. If the mixture looks too dry, sprinkle 1-2 tablespoons of water.
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A quick and flavorful South Indian breakfast made by crumbling leftover idlis and stir-frying them with onions and spices. The perfect way to transform yesterday's idlis into a delicious new meal.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 127.39 calories per serving with 2.59g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Turn off the heat. Drizzle the fresh lemon juice over the upma and garnish with freshly chopped coriander leaves. Give it a final gentle mix and serve immediately.
Add 1/2 cup of finely chopped mixed vegetables like carrots, peas, and bell peppers along with the onions for a more nutritious version.
For a kid-friendly twist, turn off the heat and sprinkle 1/4 cup of grated cheddar or mozzarella cheese over the upma. Cover for a minute to let it melt before serving.
Give it an Indo-Chinese flavor by adding 1-2 tablespoons of Schezwan sauce along with the crumbled idlis. You can also add some finely chopped spring onions for garnish.
Idlis are made from a fermented batter of rice and lentils. This fermentation process cultivates beneficial probiotics, which promote a healthy gut microbiome and aid in digestion.
The steaming and fermentation involved in making idlis break down complex starches and proteins into simpler forms. This makes Idli Upma light on the stomach and easy for the body to digest and absorb nutrients.
This dish provides a good source of complex carbohydrates from rice and lentils, which release energy slowly. This helps in maintaining stable blood sugar levels and keeps you feeling full and energetic for longer.
A single serving of Idli Upma (around 180g) contains approximately 250-300 calories, depending on the amount of oil and optional ingredients used. It's a relatively light and satisfying meal.
Yes, Idli Upma is a healthy dish. Idlis are steamed and made from fermented batter, making them easy to digest and good for gut health. This upma is a balanced meal with carbohydrates from idli, protein from dals, and vitamins from the aromatics.
It is not recommended to use fresh, hot idlis as they are very soft and will turn mushy when crumbled and stir-fried. Day-old, refrigerated idlis are firm and hold their shape well, which is ideal for this dish.
Idli Upma is a complete meal on its own. However, it tastes great with a side of coconut chutney, a cup of yogurt (curd), or a hot cup of filter coffee or chai.
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat it in a pan or microwave before serving. Sprinkle a little water while reheating to prevent it from drying out.
Yes, this recipe is naturally vegan as long as you use vegetable oil or coconut oil. If you choose to use ghee, it will become a vegetarian dish.