Breakfast RecipesIdli upma recipe | upma with left over idlis

Idli upma recipe | upma with left over idlis

If i am served with idli upma everyday i will be so happy, even i am happy with any upmas and i love all varieties of upma i make at home. One among my favourite upma is Idli upma which is made with left over idlis. My mom rarely make this idli upma with left over idlis . She always makes this with fresh idlis as  i idli upma more than idlis.  Moms are always special. So let me share my mom’s version of my most favourite idli upma.
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Idli upma 2
INGREDIENTS:

IDLIS 10
SHALLOTS (SMALL ONION) 7-8
BIG ONION 1
MILAGAI PODI 4-5 TSP
GREEN CHILLI 1
OIL 2 TSP
MUSTARD SEEDS 1/2 TSP
URAD DAL 1/2 TSP
CHANNA DAL 1/4 TSP
SALT A PINCH
CURRY LEAVES FEW

Idli upma

  • Make idlis and keep it in the refrigerator for 15 minutes. keep it covered. If you are making with left over idlis then you can keep it  refrigerated overnight also.
  • Take out the idlis and make it into small pieces using hands.
  • Peel the shallots and chop them and finely chop the big onions. Chop the green chillies too.
Idli upma steps idli upma step
  • In a pan add oil and add the mustard seeds,channa dal,urad dal , green chillies and fry till the onions become translucent. Add little salt at this stage.
  • Now add the idli pieces.
idli upma idli upma
  • Now add the idli milagai podi and mix gently to get even coating of the podi into the idli.
idli upma idli upma
  • Let this be in a low flame for 2-3 minutes. Switch off the flame and garnish with curry leaves.
  • Serve hot.
  • I personally love to have any upma with a cup of coffee.      Idli upma 3

Note:

  1. Generally idli upma is make with the last end past of the idli batter.
  2. Never skip the shallots as this will enhance the flavour.
  3. If you do not want to add idli milagai powder you can add 2-3 extra green chillies and  squeeze little lemon juice in the last.

22 COMMENTS

  1. Hey Jaya, I store the left over idlis in the fridge overnight in a closed container. In the morning for breakfast, I shred it into pieces in a mixie jar and just give a beat for a moment. It becomes evenly coarse powder. Then I infuse this in the seasoning mentioned by u and then cook it closed in a low flame for 2 to 3 mins. The upma becomes really soft and even without any chunks. Just try this

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