Idli Upma is an easy and easy South Indian breakfast that is made from Idlis that are steam-cooked, spices, peanuts, and curry leaves. The 10-minute super-fast recipe is an excellent recipe to utilize the leftover Idlis. I have always wondered what would make someone cook Idli upma instead of consuming hot Idli served with chutney or sambar. Since my family always enjoyed eating Idlis. Since I do not cook any excess meals, I never have leftovers in my kitchen. This is why I have never cooked this before.
I listened to my mom say she had made Idli Upma as she got bored of the regular Idlis, and it turned out to be delicious when you added the addition of lemon juice to it.
A few years back, I created a couple of extra Idlis to test my mom’s recipe for Idli Upma, which was terrific. Since then, I’ve regularly made it.
About Idli Upma
If you’re unfamiliar, Idli Upma is a South Indian tiffin made by breaking down Idlis (steamed lentil cakes) and then tempering them using whole spices and curry leaves. Because the recipe’s tempering process is similar to how we prepare it in UPMA, the dish is referred to in the same way as Idli Upma.
Cumin, mustard seeds, ginger, green chilies, and turmeric enhance the flavor. Small amounts of lentils such as chana dal (bengal grams) and urad dal (skinned beans) serve as the aroma of nuts and the crunch. Curry leaves enhance the flavors.
Chilli Idli, Idli fries Idli, Manchurian Masala Idli, and Kheema Idli are some of the best ways to utilize leftovers. However, this Idli upma is one of the easiest to prepare in under 10 minutes. The recipe is perfect for eating as an evening snack or a quick breakfast.
This recipe has simple Idlis adapted by following the Soft Idli recipe blog. You can make any idlis, big or small; even millet, ragi, or Rava Idli work perfectly. However, make sure that you are using cold idlis instead of hot.
The idlis must be crumbled first before you can make the tempering so that you can cool them first. They’ll become mushy and lumpy if you attempt to crush hot idlis.
How I make Idli Upma?
- Crush the Idlis. In this recipe, it is necessary to cool and refrigerate Idlis to work very well. Idli prepared with rice, and not Idli rava, is the best to eat for this. I’ve made about six large idlis. I make use of this recipe for Idli.
- The oil is heated in a pan. In the pan, add cumin and mustard. Add the chana dal and urad dal as the mustard starts to crackle. Dals impart a pleasant scent for the upma. They can be omitted.
- Roast peanuts till the peanuts are golden. I like them in all recipes for my upma. However, you could leave them out if you do not like them. However, without peanuts and dals, the dish will taste bland.
- Include chili, ginger, onions, and curry leaves. If you prefer, leave out ginger if you don’t like it. Sauté for 2 to 3 minutes until onions are somewhat transparent.
- Pour 1 Tbsp of water into the skillet. This will bring to the forefront the aroma of curry leaves, onions, and green chilies like the traditional rava utma. It also softens the chana dal as well as the curd dal.
- Sprinkle the hing with turmeric and sprinkle. There is no need to use turmeric. But we prefer turmeric (at least some) to flavor all foods, which is why we used it in this recipe.
- Mix in coconut, crumbled Idli, and coriander leaves. Coconut gives a distinct flavor to the upma made of Idli.
- Mix it all well, and add salt, if necessary. If the idlis you make do not hint of sourness, You can mix in a tablespoon of lemon juice. Cook the idlis covered and on an extremely low flame until the mix becomes hot.
Serve Idli for breakfast or as a snack.
Ingredients (Us Cup = 240ml )
- 6 Idli (or the idli rava, ragi an idli)
- 2 tablespoons of oil or Ghee
- 12 teaspoons of mustard seeds
- 1/2 teaspoon cumin seeds (jeera)
- 1 1/2 teaspoons chana dal
- 1 1/2 teaspoons of in urad dal
- 2 tablespoons of cashew or peanuts nuts
- 1 pinch hing / asafoetida (optional)
- 1 onion, small to medium in size, thinly cut
- 1 teaspoon finely chopped ginger or grate
- 1 to 2 sprigs of curry leaves
- 1 to 2 chilies cut or cut into pieces
- 1 teaspoon turmeric
- 1 teaspoon of salt (use only when needed)
- 1 tablespoon coriander leaves
- 2-to-4 tablespoons of coconut grated, either fresh or frozen (optional)
Cooking Steps & Instructions
- First, prepare idli utma and crumble refrigerated idlis. Set aside.
- In a saucepan, heat oil at a medium-low temperature. Mix in mustard and cumin seeds.
- Add peanuts and dals as they bubble and swell, and cook them until they become golden and aromatic.
- Include onions, curry leaves, ginger, and green chilies.
- Sauté for up to 2 minutes until the onions appear light.
- If your pan is hot, sprinkle 1 tablespoon of water. Add Hing and turmeric.
- Incorporate the idlis that have been crumbled. Add coriander leaves and coconut. Mix well.
- Then lower the heat and cook, covered, until the idlis are crumbled hot.
- Taste test salt and adjust according to your taste. Adjust salt as necessary.
Serve hot Idli along with idli podi or even tea.
Importnat Notes
- It is possible to use all kinds of idlis, such as simple Idli, ragi Idli millet, millet Idli, rava, and even leftover Khaman.
- Use cooled Idlis that are cool. Refrain from breaking hot idlis because they will turn mushy and lumpy.
- You can add a tomato to the tempering if you’d like. In this recipe, cook the peanuts before putting them aside. After that, follow the recipe. Cook the tomatoes with the onions that have been sauteed. Cook until the tomatoes are soft. Add the crumbled idli upma.
Nutrition Facts (estimation only)
Calories 240
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