Idli Upma Recipe | How to Make Idli Upma | Leftover Idli Recipe

idli upma
idli upma

idli upma recipe | idli upma with leftover idli | how to make idli upma with step by step photo and video recipe.

Upma is very common healthy breakfast in South India, commonly it is prepared with semolina or sooji. However, Idli Upma is a unique one and uses leftover idli to make flavoured idli upma recipe. Idli upma will be a quick fix breakfast idea if you have leftover idlies from dinner. This can be made under 10 mins from start to finish and makes a tasty breakfast too.

Finally, visit my other breakfast recipes collection with this post of idli upma recipe.  It includes recipes like poha, bombay sandwich, chapati sandwich, cream cheese sandwich, instant rice dosa, tawa idli, fried idli, masala idli, idli pakora and many more. Further, do visit my other similar recipes collection like,

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Idli Upma Recipe | What is the Recipe of Idli Upma

Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author Rashmi Sharma

Ingredients

  • 3 cups Crumbled idli
  • 1 cup Onion finely chopped
  • 3 Green chilli finely chopped
  • 1 inch piece Ginger finely chopped
  • Turmeric powder
  • Salt as required

For the seasoning

  • 1 1/2 tbsp Oil
  • 1 tbsp Mustard
  • 3/4 tbsp Bengal gram
  • 3/4 tbsp Urad dal
  • 2 Red chillies
  • Hing generous pinch
  • few Curry leaves

Instructions

  1. Crumble the idlis coarsely with your fingers or you can use the mixie for better results. Cut the idlis into 2-3 pieces and put it in the mixie and pulse it for a few seconds. The idlis will get crumbled evenly. Keep it aside.

  2. Heat oil in a pan, add mustard seeds, when it splutters, add bengal gram, urad dal, red chillies, hing and curry leaves.
  3. When dal turns golden brown, add finely chopped onions, green chillies, ginger, turmeric powder, salt needed and saute till onions turns transparent. Then add the crumbled idli and mix well.

  4. Garnish with coriander leaves and serve with hot sambar or chutney.

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