Idli Upma

A tasty and healthy evening snack that my amma makes from leftover idlis from morning breakfast.

Idli Upma

Idlis (crumbled) – 2 idlis
Chopped shallots/onions– 2 tbsp
Curry leaves – 1 stalk
Green chillies – 1
Grated carrot – 2 tbsp
Chopped coriander leaves – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Oil and salt – As required
Lemon juice – 1 tsp
Chutney powder/Podi (optional) – 1 tsp

Preparation Time: 2min
Cooking Time: 2min
Serves: 1

Heat oil in a pan. Add mustard seeds. When they splutter, add urad dal and let it turn red. Add curry leaves, chopped onion, and chopped green chilies. Saute until shallots turn pink. Add crumbled idli. Stir and cook for a minute. Turn off and garnish with chopped coriander leaves, grated carrot, and lime juice. If using chutney powder, garnish now. Can be eaten by itself or with chutney or sambhar.

At home, my brother and I used to fight for the roasted crumbs that stick to bottom of the pan. So to make sure you have enough of roasted crumbs, you can keep the upma on the pan and saute for a longer time.


    • Rajesh, onion and coriander adds taste to mostly all dishes. These are personal improvisations that we could add to a recipe 🙂


  1. I simply love the idea of using idlis to make upma. In my house, no one wants to eat idlis the next day if kept in the fridge. This recipe will save my life. 🙂


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