Idli upma recipe with step-by-step photographs. It is a easy, no frills upma variation made with leftover idlis, onions, spices and herbs. It makes for a fast snack or breakfast dish you probably have idlis prepared.
This recipe is an straightforward approach to make use of leftover idlis to make a fast breakfast and will get completed in quarter-hour. You should utilize recent Idlis or idlis which have been refrigerated. if utilizing idlis which have been refrigerated, then permit them to return at room temperature earlier than making the dish.
There are numerous variations you are able to do in idli upma like including some grated veggies, boiled peas and even including nuts like cashews. It’s also possible to add roasted peanuts. Spice it up kind of and you can also make the upma the way in which you want. Idli podi can be added.
For this recipe publish, I’ve not used idli podi, as some readers won’t have idli podi. So I’ve saved the recipe easy for everyone to observe. However you probably have Idli Podi, then you’ll be able to add it to the upma.
With leftover idlis, many recipes will be made. Just a few I’ve already shared like:
I’m sharing a easy model which isn’t spicy and goes very effectively with a aspect of coconut chutney or a lemon pickle.
For a Mumbai fashion model, sprinkle some sev and drizzle some lemon juice on the upma. When you have made the upma with recent idlis, then you’ll be able to pack it in a tiffin field too.
Serve idli upma sizzling with some coconut chutney or lemon pickle. Whereas serving you’ll be able to drizzle some lemon juice for some tang.
How you can make Idli Upma
1. Crumble 5 to six idlis and hold apart. You should utilize freshly made idli that has change into heat or left over idli.
2. Warmth 1 tablespoon oil in a pan. You should utilize any neutral-flavored oil.
Add ½ teaspoon mustard seeds and allow them to crackle on low warmth.
3. Once they begin crackling, add ½ teaspoon urad dal (break up husked bengal gram).
4. Then add ½ teaspoon of cumin seeds.
5. Saute stirring typically until the urad dal turns golden on low warmth.
6. Then add 5 to six curry leaves (chopped or saved entire), ½ teaspoon finely chopped ginger, 1 dry purple chili (seeds eliminated) and 1 inexperienced chili (chopped).
It’s also possible to add a pinch of asafoetida (hing) at this step.
7. Stir after which add ¼ cup finely chopped onions.
8. Saute stirring typically until the onions flip translucent on low warmth.
9. Then add the crumbled idli. Additionally add a little bit of salt based on style.
10. Combine very effectively and saute for a minute or two.
11. Then swap off the warmth. Lastly add 1 to 2 tablespoons of chopped coriander leaves. At this step, it’s also possible to add some grated coconut.
12. Stir and blend once more.
Serve idli upma sizzling with some coconut chutney or lemon pickle. It’s also possible to drizzle some lemon juice on the idli upma.
Extra Tasty Upma varieties
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Idli Upma
Idli upma is a fast 15-minute recipe of upma made with leftover idlis, onions, spices and herbs.
Prep Time 5 minutes
Prepare dinner Time 10 minutes
Complete Time 15 minutes
Forestall your display screen from going darkish whereas making the recipe
Crumble 5 to six idlis and hold apart.
Warmth 1 tablespoon oil in a pan. Add ½ teaspoon mustard seeds and allow them to crackle on low warmth.
Once they begin crackling, add ½ teaspoon urad dal and ½ teaspoon cumin seeds.
Saute until the urad dal turns golden stirring typically on low warmth.
Then add 5 to six curry leaves (chopped or saved entire), ½ teaspoon finely chopped ginger, 1 dry purple chili (seeds eliminated) and 1 inexperienced chili (chopped). It’s also possible to add a pinch of asafoetida at this step.
Stir after which add ¼ cup chopped onion. Saute until the onions flip translucent stirring typically on low warmth.
Then add the crumbled idli. Additionally add a little bit of salt as per style. Combine very effectively and saute for a minute or two.
Then swap off the warmth. Lastly add 1 to 2 tablespoons of chopped coriander leaves. At this step, it’s also possible to add some grated coconut.
Combine once more and serve idli upma sizzling with some coconut chutney or lemon pickle. Whereas serving you’ll be able to drizzle some lemon juice.
- The recipe will be simply doubled or tripled.
- If you’re utilizing leftover idlis which have been refrigerated then first carry them to room temperature earlier than utilizing them within the dish.
- If you’re utilizing freshly ready idli then use them as soon as they change into heat.
- You should utilize any neutral-flavored oil.
- You may range the quantity of spices as per your style.
- Idli podi can be added.
- To make it extra nutritious you’ll be able to choose so as to add some grated veggies, boiled peas, nuts like cashews and a few roasted peanuts.
This Idli Upma publish from the weblog archives first printed in August 2016 has been up to date and republished on December 2022.
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