Idli Upma is a quick and tasty way to transform your leftover idlis into a wholesome meal. This South Indian breakfast combines crumbled idlis with a mix of sautéed vegetables, spices, and a hint of lemon for a refreshing twist. It’s a great breakfast or light snack option for 4 pm. Plus, it’s a wonderful way to minimize food waste while enjoying something delicious!
Earlier, I shared a recipe for making idlis with basmati rice, and today I’m taking those leftover idlis to create a delicious twist—Idli Upma with Vegetables. Growing up, my mum often reheated leftover idlis with non-veg curry or whipped up a quick and simple idli upma.
I’ve added some veggies to make this upma a wholesome, one-bowl breakfast that’s perfect for those lazy mornings when you just want to curl up on the couch, binge-watching your favourite shows 😛.
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Here’s Why You’ll Love It:
- Quick and Easy: This idli upma recipe is a fantastic way to use up leftover idlis and turn them into a delicious, hearty dish in just minutes. It’s perfect for busy mornings or when you want a fast yet satisfying meal.
- Nutritious and Wholesome: By adding veggies like carrots and beans, this dish becomes a meal packed with nutrition. It’s an excellent option for a healthy breakfast or light snack.
- Versatile and Comforting: You can enjoy it on its own or pair it with coconut chutney. Plus, it’s the perfect couch-friendly meal while you relax and enjoy your favourite shows!
🥘Ingredients
You only need a few basic ingredients of South Indian cooking and you may include your favourite veggies as add-ins. Here, I have listed the key ingredients only.
- Leftover chilled idlis
- coconut oil or sesame oil (gingelly oil)
- mustard seeds and urad dal
- Produce: You will need curry leaves, green chillies, red onion, tomato, coriander leaves and lime. You may also use mix chopped veggies like carrots and beans.
- turmeric powder
See the recipe card for detailed quantities.
💡Serving Ideas
- With Coconut Chutney: Serve Idli Upma alongside a tangy coconut chutney for a traditional South Indian pairing.
- Yoghurt on the Side: A spoonful of plain yoghurt can be a refreshing accompaniment, providing a cooling to the gut.
- With Egg: Top your idli upma with egg in your favourite way - fried, poached, boiled or scrambled - for a protein-packed breakfast or brunch option, adding richness to the dish.
💡Top Tip
For the best texture, use refrigerated idlis that are at least a day old. Fresh idlis may crumble too much and become mushy when stirred into the upma.
☝️FAQ
It’s best to use day-old or refrigerated idlis as they firm up and won’t turn mushy when crumbled. If you must, you may make chunky pieces and use the same recipe. You may also let the idlis cool in an open tray and then chill until hardens.
Absolutely! You can customize the idli upma by adding spices like sambar powder for a classic flavour. You can also throw in peanuts, cashews, or grated coconut for added crunch and richness.
❄️Storage
If you end up with leftovers of this idli upma (which is highly unlikely) please store it in an airtight container and consume it within a day or two. You may reheat on the stovetop or in the microwave with a splash of water. When reheating, stir occasionally and add a fresh squeeze of lemon juice to refresh the flavours.
🍲More Related Recipes
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🥗Pairing
Some of my favourite dishes to serve with idli upma:
📖 Recipe Card
Idli Upma with Vegetables using leftover Idlis
Ingredients
- 10 idlis, a day old, medium size and refrigerated
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ¼ teaspoon urad dal
- 1 sprig of curry leaves
- 2-3 green chillies, finely chopped
- 1 medium onion, diced
- ½ cup mixed chopped veggies, (carrots and French beans)
- 1 medium-sized tomato, diced
- 2 pinches turmeric powder
- salt to taste
- Fresh coriander leaves, chopped
- 1 teaspoon lemon juice
Instructions
Prep the Idlis
- Start by crumbling the cold, overnight-refrigerated idlis with your hands into crumbs and set them aside.10 idlis
Tempering
- Heat a kadai or shallow pan on medium heat. Add coconut oil and let it warm up for about 30 seconds. Toss in the mustard seeds and wait for them to splutter. Then, add the urad dal and sauté until it turns a light golden brown.1 tablespoon coconut oil½ teaspoon mustard seeds¼ teaspoon urad dal
Sautéing Aromatics
- Add the finely chopped green chillies, curry leaves, and diced onions. Sauté until the onions become translucent, soft, and fragrant.1 sprig of curry leaves2-3 green chillies1 medium onion
Cook the Vegetables
- Add in the chopped carrots and French beans. Stir and sauté for 2-3 minutes on medium-high heat, allowing the vegetables to slightly soften but retain a bit of crunch.½ cup mixed chopped veggies
- Stir in the diced tomato and season with turmeric powder and salt. Cover the pan and cook until the tomatoes break down into a soft, mushy texture.1 medium-sized tomato2 pinches turmeric powdersalt to taste
Add the Crumbled Idlis
- Lower the heat and gently fold the crumbled idlis into the mixture, ensuring they are evenly coated with the vegetables and spices. Cover and cook on low heat for 2 to 3 minutes until the idlis are warmed through.
Serve
- Turn off the heat. Add a squeeze of fresh lemon juice and stir in chopped coriander leaves.1 teaspoon lemon juiceFresh coriander leaves
- Serve the hot idli upma as is, or pair it with some coconut chutney for a comforting, flavorful breakfast or snack.
Nutrition Info
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Famidha Ashraf says
The best way to serve cold day old idlis! You don't need any side dish for this.