Idli Upma

When life gives you lemons you make lemonade and when idlis go wrong or when made in excess, you make idli upma. Left over idlis are a must for this recipes. I have never made it with fresh ones though. The recipe is very similar to Poha or aval Upma. I leave the left over idlis in the refrigerator and the following day they are ready for the upma.

I don't recall eating idli upma in India. A friend of mine stayed with us over night a few years ago. We had idlis for dinner the previous day. There were left over idlis and we made idli upma for breakfast. I loved her recipe and have been making it ever since. Now, when I make idlis, I make a couple of extra trays for the upma.


6 - 8 Left over idlis
1 Onion chopped
1 Green Chilli slit in half
A few Curry leaves
1/4 tsp Mustard seeds
1/4 tsp Turmeric Powder 
1/4 tsp Urad dal
1 tsp Oil

  1. Scramble the idli by hand when it is cold.
  2. Heat oil in a pan and add mustard seeds. Wait until it pops. Add urad dal and wait for it to brown a bit. Add the green chillies, curry leaves, turmeric powder and hing.
  3. Add the onions, saute until it turns translucent. You could add steamed veggies like carrots, peas, snap peas or beans at this point.
  4. Lower the heat and add the scrambled idlis. Mix gently until the idlis are warmed.
  5. Serve hot with chutney or sambar or as is.

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