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 when you’ve got idlis prepared.
This recipe is an straightforward method to make use of leftover idlis to make a fast breakfast and will get carried out in quarter-hour. You should utilize recent Idlis or idlis which have been refrigerated. if utilizing idlis which were refrigerated, then permit them to come back at room temperature earlier than making the dish.
There are a lot of 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 roughly and you may make the upma the best way you want. Idli podi can be added.
For this recipe put up, I’ve not used idli podi, as some readers won’t have idli podi. So I’ve stored the recipe easy for everyone to observe. However when you’ve got Idli Podi, then you’ll be able to add it to the upma.
With leftover idlis, many recipes might be made. Just a few I’ve already shared like:
I’m sharing a easy model which isn’t spicy and goes very nicely with a aspect of coconut chutney or a lemon pickle.
For a Mumbai model model, sprinkle some sev and drizzle some lemon juice on the upma. When you’ve got 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.
The right way to make Idli Upma
1. Crumble 5 to six idlis and hold apart. You should utilize freshly made idli that has turn out to be 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. After they begin crackling, add ½ teaspoon urad dal (break up husked bengal gram).
4. Then add ½ teaspoon of cumin seeds.
5. Saute stirring usually until the urad dal turns golden on low warmth.
6. Then add 5 to six curry leaves (chopped or stored complete), ½ teaspoon finely chopped ginger, 1 dry crimson 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 usually until the onions flip translucent on low warmth.
9. Then add the crumbled idli. Additionally add a little bit of salt in accordance with style.
10. Combine very nicely and saute for a minute or two.
11. Then change off the warmth. Lastly add 1 to 2 tablespoons of chopped coriander leaves. At this step, you may as well 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.
After they begin crackling, add ½ teaspoon urad dal and ½ teaspoon cumin seeds.
Saute until the urad dal turns golden stirring usually.
Then add 5 to six curry leaves (chopped or stored complete), ½ teaspoon finely chopped ginger, 1 dry crimson chili 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 usually on low warmth.
Then add the crumbled idli. Additionally add a little bit of salt as per style. Combine very nicely and saute for a minute or two.
Then change off the flame. Lastly add 1 to 2 tablespoons chopped coriander leaves. At this step, you may as well add some grated coconut.
Combine once more and serve idli upma sizzling with some coconut chutney or lemon pickle.
- The recipe might be simply doubled or tripled.
- In case you are utilizing leftover idlis which were refrigerated then first deliver them to room temperature earlier than utilizing them within the dish.
- You should utilize any neutral-flavored oil.
This Idli Upma put up from the weblog archives first printed in August 2016 has been up to date and republished on December 2022.
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