Idli Upma Recipe (Leftover Idli Recipes)
Idli upma is a quick and simple South Indian breakfast made with steamed idlis, spices, curry leaves and peanuts. This 10 mins super quick dish is a great way to use up your surplus idlis.
© Swasthi's Recipes
Servings: 2
Ingredients
- 6 Idli (or rava idli, ragi idli, any idli)
- 2 tablespoons oil or ghee
- ¼ to ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds (jeera)
- 1½ teaspoon chana dal
- 1½ teaspoon urad dal
- 2 tablespoons peanuts or cashew nuts
- 1 pinch hing / asafoetida (optional)
- 1 onion small to medium, thinly sliced
- 1 teaspoon ginger fine chopped or grated
- 1 to 2 sprig curry leaves
- 1 to 2 green chilies chopped or slit
- ¼ teaspoon turmeric
- ¼ teaspoon salt (use only if needed)
- 1 tablespoons coriander leaves
- 2 to 4 tablespoons coconut grated, fresh or frozen (optional)
Instructions
How to Make Idli Upma
- Firstly to make idli upma, crumble the refrigerated idlis. Set aside.
- Heat oil in a pan on a medium heat. Add cumin and mustard seeds.
- When they begin to splutter, add dals, peanuts and fry until the peanuts are golden & aromatic.
- Add onions, curry leaves, green chilies and ginger.
- Saute just for 1 to 2 mins until the onions turn slightly pale.
- If the pan is too hot sprinkle 1 tablespoon water and add turmeric and hing.
- Add the crumbled idlis, coconut and coriander leaves. Mix everything well.
- Lower the flame and cook covered until the crumbled idlis turn hot.
- Taste test and adjust salt as needed.
- Serve idli upma hot with idli podi, peanut podi or just with tea.
Nutrition
Calories: 240kcal
