Idli Upma
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.
For 4 servings
8 steps. 15 minutes total.
- 1
Step 1
- a.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.
- 2
Heat oil in a wide pan or kadai over medium heat
- a.Once the oil is hot, add the mustard seeds and allow them to splutter. This should take about 30 seconds.
- 3
Add the urad dal and chana dal to the pan
- a.Sauté for about 1-2 minutes, stirring continuously, until they turn light golden brown and aromatic. Be careful not to burn them.
- 4
Add the hing and fresh curry leaves
- a.Sauté for another 20 seconds until the curry leaves become crisp and fragrant.
- 5
Add the finely chopped onion, slit green chilies, and grated ginger
- a.Sauté for 3-4 minutes until the onions soften and become translucent.
- 6
Stir in the turmeric powder, salt, and the optional idli podi
- a.Mix well and cook for about 30 seconds to allow the spices to release their aroma.
- 7
Add the crumbled idli to the pan
- a.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.
- 8
Turn off the heat
- a.Drizzle the fresh lemon juice over the upma and garnish with freshly chopped coriander leaves. Give it a final gentle mix and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use day-old, refrigerated idlis. They are firmer and crumble perfectly without getting mushy.
- 2Be gentle when mixing the crumbled idlis with the masala to prevent them from breaking down into a paste.
- 3For a richer flavor, you can use coconut oil or a combination of oil and ghee for the tempering.
- 4Feel free to add finely chopped vegetables like carrots, peas, or bell peppers along with the onions for extra nutrition and color.
- 5A handful of roasted peanuts or cashews added with the tempering gives a wonderful crunch.
- 6A tiny pinch of sugar can be added with the salt to balance the tanginess and spice.
Adapt it for your goals.
Vegetable Idli Upma
Add 1/2 cup of finely chopped mixed vegetables like carrots, peas, and bell peppers along with the onions for a more nutritious version.
Cheesy Idli UpmaCheesy Idli Upma
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.
Schezwan Idli UpmaSchezwan Idli Upma
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.
Why this is on our healthy list.
Gut-Friendly Probiotics
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.
Easily Digestible
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.
Sustained Energy Release
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.
Frequently asked questions
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.