Idli Upma | Easy Leftover Idli Upma Recipe
✨ A quick, spicy, and comforting South Indian breakfast made by transforming leftover idlis into a flavorful tiffin dish.
Idli Upma is one of the easiest and tastiest ways to use leftover idlis.
With simple tempering ingredients, onions, curry leaves, and milagai podi, plain idlis turn into a delicious and satisfying breakfast.
The key is to crumble the idlis well so the final dish does not look or taste like plain idli after preparation.
❤️ Why You’ll Love This Recipe
- Quick 10-minute breakfast
- Perfect way to use leftover idlis
- Soft yet crumbly texture
- Flavorful with onions and spices
- Kid-friendly and lunchbox friendly
🛒 Ingredients
- Idli – 4 to 5 (well crumbled, not small chunks)
- Onion – 2 medium size, finely chopped
- Chana dal – 1 tbsp
- Urad dal – 1 tbsp
- Turmeric powder – ½ tsp
- Milagai podi (Idli podi) – 2 tsp
- Curry leaves – few
- Hing (asafoetida) – a pinch
- Mustard seeds – 1 tsp
- Jeera – 1 tsp
- Oil – 2 tbsp
- Salt – if needed
👩🍳 How to Make Idli Upma (Step-by-Step)
1. Prepare the Idlis
Crumble 4–5 idlis well using your hands.
Do not make very small pieces, but crumble them evenly so the final texture is soft and fluffy and does not resemble plain idli after cooking. Keep aside.
2. Tempering
Heat oil in a kadai on medium flame.
Add mustard seeds and allow them to splutter.
Add jeera, chana dal, and urad dal.
Fry until the dals turn golden brown.
Once the dals turn golden, add hing and saute well.
3. Add Onions
Add finely chopped onions and saute until they turn soft and slightly golden in color.
Then add curry leaves and mix well.
Add turmeric powder and saute briefly.
4. Mix the Idlis
Add the well-crumbled idlis and gently mix.
Sprinkle milagai podi evenly and toss everything together.
Cook on low flame for 2–3 minutes until well combined.
Switch off the flame and serve hot.
🌟 Tips for Perfect Idli Upma
- Crumble idlis well for better texture.
- Slightly dry or refrigerated idlis work best.
- Adjust milagai podi according to spice preference.
- Cook onions until soft for enhanced flavor.
🍽️ Serving Suggestions
- Serve hot with coconut chutney
- Pairs well with tomato chutney
- Enjoy with a cup of filter coffee
- Perfect as a quick lunchbox snack
❄️ Storage Tips
- Best enjoyed fresh.
- Can be refrigerated for up to 1 day.
- Reheat on low flame with a sprinkle of water.
- Avoid freezing.
💪 Health & Nutritional Benefits
- Idli: Light and easily digestible fermented food
- Chana & Urad Dal: Good source of plant-based protein
- Onions: Add antioxidants and natural sweetness
- Turmeric: Natural anti-inflammatory properties
- Quick and filling breakfast option
❓ Frequently Asked Questions
Can I use freshly made idlis?
Yes, but slightly dry idlis give better texture.
Can I make this less spicy?
Yes. Reduce the quantity of milagai podi.
Can I add vegetables?
Yes, carrot or peas can be added along with onions.
How long does Idli Upma stay fresh?
It stays good for up to 1 day when refrigerated.
✨ Simple, quick, and comforting — Idli Upma is the perfect way to give leftover idlis a delicious makeover. ✨
🎥 Video
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