• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
×
Home » Recipes » Breakfast Bowl Recipes

Idli Upma with Vegetables using leftover Idlis

Modified: Sep 23, 2024 · Published: Aug 5, 2016 by Famidha Ashraf · This post may contain affiliate links · 1 Comment

Jump to Recipe

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!

A bowl of idli upma with vegetables.

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 😛.

Jump to:
  • Here’s Why You’ll Love It:
  • 🥘Ingredients
  • 💡Serving Ideas
  • 💡Top Tip
  • ☝️FAQ
  • ❄️Storage
  • 🍲More Related Recipes
  • 🥗Pairing
  • 📖 Recipe Card
  • 💬 Comments

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

Can I use freshly made idlis for this recipe?

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.

Can I add other spices or ingredients?

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

Looking for other recipes like this? Try these:

  • Tuna cutlets with ketchup
    Tuna Cutlet Recipe (Kerala Style)
  • A platter of fried keema samosa served with a bowl of ketchup.
    Keema Samosas
  • kanda poha recipe
    Kanda Poha Recipe
  • sweet potato black bean burger
    Sweet Potato Black Bean Burger
See more Indian Savoury Snacks →

🥗Pairing

Some of my favourite dishes to serve with idli upma:

  • A bowl of roasted capsicum dip garnished with walnuts, pomegranate arils, mint leaf and olive oil.
    Mhammara (Roasted Capsicum Dip)
  • A bowl of tomato onion chutney with a serving spoon.
    Tomato Onion Chutney
  • A bowl of coconut tomato chutney with freshly tempered with tadka.
    Tomato Coconut Chutney
  • A bowl of coconut chutney
    Coconut Chutney Recipe

📖 Recipe Card

Idli upma breakfast bowl

Idli Upma with Vegetables using leftover Idlis

This simple dish is a great way to revive leftover idlis,and it’s perfect for a quick meal.
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 people
Calories: 180kcal
Author: Famidha Ashraf
Prevent your screen from going dark

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 oil
    ½ teaspoon mustard seeds
    ¼ 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 leaves
    2-3 green chillies
    1 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 tomato
    2 pinches turmeric powder
    salt 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 juice
    Fresh 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

Calories: 180kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g
Course: Breakfast
Cuisine: Indian, South Indian
Tried this recipe?Please consider Leaving a Review!

Did you make this recipe?

Did you know that commenting and rating recipes is one of the best ways to support your favourite food bloggers? If you tried this recipe, please leave a review in the comments with your ⭐️⭐️⭐️⭐️⭐️ rating. Your feedback helps my small business thrive and allows me to continue providing free recipes and high-quality content for you. Don't forget to share photos on Instagram by tagging me @butfirstchaai!

More Breakfast Bowl Recipes

  • A bowl of Kasha or buckwheat porrdige
    Buckwheat Porridge Recipe
  • rava upma
    Rava Upma Recipe
  • Two bowls of breakfast ragi porridge topped with ghee and almonds, pomegranate arils.
    Ragi Porridge
  • a bowl of oatmeal porridge with brown butter, fruits and nuts
    Brown Butter Oatmeal Porridge

Reader Interactions

Comments

  1. Famidha Ashraf says

    February 20, 2025 at 1:38 pm

    5 stars
    The best way to serve cold day old idlis! You don't need any side dish for this.

    Reply
5 from 1 vote

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad

  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad

  • chickpea sundal recipe
    Chickpea Sundal

  • fatteh chickpeas
    Fatteh Hummus

Seasonal

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado

  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs

  • a plate of chocolate date balls
    Chocolate Date Balls

  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.