Idli upma is a simple and quick recipe prepared with leftover idlis. This can be prepared with fresh idlis too. Idli upma is a very common breakfast or snack recipe of south-indian homes. Fresh or leftover idlis are scrambled and then tossed in a seasoning which is prepared with onions, chillies and other spices. Idli upma is a best way to use the leftover idlis.
Idli is a very common and healthy breakfast recipe of South-India prepared with fermented rice and urad dal batter. The fermentation process adds live enzymes, protein and vitamin B which make the food highly nutritious and at the same time easy on stomach as well. Idli is a gluten free food which is rich in carbohydrates, fiber and protein. Idli helps in weight loss, boosts immunity and also helps in the overall health.
Idli upma is very delicious and a simple recipe which can be prepared within few minutes if you have fresh or leftover idlis. If idlis are refrigerated, bring them to room temperature, before you start preparing upma. There are many variations in which Idli upma can be prepared. You can either keep it simple by seasoning with dals/lentils & curry leaves or can add vegetables too.
Adding chopped vegetables like carrots, capsicum, cabbage, boiled peas etc. makes the upma healthier and a complete filling dish by itself. Adding roasted peanuts/groundnuts and or cashew nuts give a rich taste to idli upma. Garnishing idli upma with grated coconut and chopped coriander leaves further enhances the flavor and taste of the recipe.
Spices can be added more or less to suit your taste buds. If you like the idli upma to be on a spicier side, add more green chillies or a combo of both red and green chillies. Or you can also add Idli podi to spice up the upma. Idli upma tastes good when served plain too but can be accompanied with coconut chutney or with a spicy pickle too
For more Breakfast Recipes, check: instant rava onion dosa, instant rava idli, rava upma, cucumber idli (taushe), poha idli (avalakki idli), poori, rice puttu, ragi idiyappam, onion uthappam, easy vegetable sandwich, sponge dosa, set dosa.
6-8 idlis, fresh or leftover
1 tsp mustard seeds
½ tsp jeera/cumin seeds
1 spring curry leaves
½ tsp urad dal
½ tsp channa dal
1 onion, chopped
2 green chillies, chopped
½ inch ginger, grated or chopped finely
1 tbsp coriander leaves, chopped
2-3 tbsp coconut, grated (opt)
1 tsp lemon juice
1 tbsp oil, any cooking oil
- In a bowl, take fresh or leftover idlis and lightly crumble them. If you are using leftover idlis which are refrigerated, bring them to room temperature before preparing idli upma.
- Heat a pan or kadai and add oil. Once oil is hot, add mustard seeds, jeera and let them splutter. Add urad dal and channa dal. Sauté them till the dals turns light brown.
- Add curry leaves, chopped ginger, green chillies and fry for few seconds. Add chopped onions and fry till they turn transparent.
- Now add crumbled idlis and toss them well with the seasoning. Add pinch salt to taste and gently mix.
- Sprinkle lemon juice over the idli upma and mix. Garnish with grated coconut and coriander leaves.
- Serve Idli upma plain or with coconut chutney/pickle.
- Bring the refrigerated idlis to room temperature before preparing idli upma.
- Adjust spices to suit your taste buds.
- You can also add chopped vegetables like french beans, carrot, boiled peas, capsicum etc. to the seasoning.
- Idli podi can be added instead of green chillies to spice up the upma.
- Adding grated coconut is optional, can be skipped too.
- As Idli has salt in it, add a pinch for seasoning.
- Lemon juice gives a tangy taste to upma, hence added. Can increase or decrease the quantity used here.
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