IDLI UPMA RECIPE | LEFTOVER IDLI RECIPES

Published : | Last updated : February 26, 2025 | By
how to make idli upma

Idli upma is my most favourite South Indian tiffin recipes. If you ask me, I would say it is the tastiest breakfast/dinner recipe in this world. I can have it all through the day. I can live with it. My mom makes it specially for me (by reserving some idlies) in the evening for dinner or the next day morning with left over idli. I like to have it with less oil, more onions & dals and mildly spiced. I love my mom’s Idli upma recipe very much.

Some people make it yellow in color adding turmeric powder but we make it white. I should say about my MIL here. She knows I am crazy about this upma. So she used to prepare it for me every alternate days when I was pregnant. She adds coconut oil as her own touch. I am really blessed to have such a caring & loving MIL like my mom.

Now after tasting this upma from my mom& mil’s hands, I feel bad to try on my own. But I wanted to post my favourite recipe in my blog. So I prepared it yesterday for breakfast and enjoyed every mouth to the core. Please refer “Note’ for variations. Adding more onions gives a nice taste. Lets see how to make delicious Idli upma recipe with leftover idli for dinner. I prefer to take it for my lunch box as well.

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idli upma recipe
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IDLI UPMA RECIPE | LEFTOVER IDLI RECIPES

Idli upma recipe using leftover idli for breakfast and dinner.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast Recipes
Cuisine: Indian
Keyword: idli recipe, idli upma, upma recipe, upma varieties
Servings: 2 people
Author: Chitra

Equipment

Ingredients

  • 5 Left over idli
  • 2 Big onion – 2 OR small onion – 20
  • 1 Green chilli slit
  • ½ inch Ginger
  • Curry leaves few
  • Salt as needed

To temper

  • 1 tbsp Cooking oil or coconut oil
  • 1 tsp Mustard seeds
  • 2 tsp Urad dal
  • 1 tbsp Chana dal
  • 1 Red chilli pinched into 2

Instructions

  • Crumble the idli well and set aside.
  • Usually left over Idlis are slightly dry. For crumbling easily, just dip the idli in water for just 2 seconds and then try. U can easily crumble and it will be soft too..
  • U can also freeze the leftover idlis in an air tight box for easy crumbling. But after crumbling sprinkle some water & add salt to make it soft.
  • One more way is just crumble the idli well (without freezing) and sprinkle some water over it. It helps to keep it soft . Add salt to it, mix well and set aside. My mom follows this method.
  • In an iron wok, add mustard seeds. Let it splutter completely. Then add the urad & chana dal and saute till golden brown. Now add the pinched red chilli, finely chopped onions, ginger, slit green chilli and curry leaves. Saute till onion turns transparent.
  • Lastly add the crumbled idli and mix well. Keep it in low flame for 10 minutes till it forms a burnt layer in the bottom. (We call it as adai/ porukku). It tastes very nice and crispy. But adai/ porukku forms only if you use iron or aluminium kadai not in the non-stick pan.
  • Check for salt and switch off the flame. Garnish with coriander leaves if desired.

Notes

  • For variations you can add turmeric powder while sautéing onions. U’ll get a nice yellow colored upma.
  • One of my friends suggested me to sprinkle idli podi for an extra spicy punch.
  • To make it more healthy, add finely chopped or grated carrots, peas, potato etc.

INGREDIENTS

  • Left over idli – 5 nos
  • Big onion – 2 nos OR small onion – 20 nos.
  • Green chilli – 1 no (slit)
  • Ginger – 1/2 inch piece
  • Curry leaves – few
  • Salt – as needed

To temper

  • Cooking oil or coconut oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Urad dal – 2 tsp
  • Chana dal – 1 tbsp
  • Red chilli – 1 no (pinched into 2)
HOW TO MAKE IDLI UPMA – METHOD
  • Crumble the idli well and set aside.
  • Usually left over Idlis are slightly dry. For crumbling easily, just dip the idli in water for just 2 seconds and then try. U can easily crumble and it will be soft too.
  • U can also freeze the leftover idlies in an air tight box for easy crumbling. But after crumbling sprinkle some water & add salt to make it soft.
  • One more way is just crumble the idli well (without freezing) and sprinkle some water over it. It helps to keep it soft Add salt to it, mix well and set aside. My mom follows this method.
  • In an iron wok, add mustard seeds. Let it splutter completely. Then add the urad & channa dal and saute till golden brown. Now add the pinched red chilli, finely chopped onions, ginger, slit green chilli and curry leaves. Saute till onion turns transparent.
idli upma recipe
  • Lastly add the crumbled idli and mix well. Keep it in low flame for 10 minutes till it forms a burnt layer in the bottom. (We call it as adai/ porukku). It tastes very nice and crispy. But adai/ porukku forms only if you use iron or aluminium kadai not in the non-stick pan.
  • Check for salt and switch off the flame. Garnish with coriander leaves if desired!
idli upma tile2

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18 thoughts on “IDLI UPMA RECIPE | LEFTOVER IDLI RECIPES”

  12. Divya Shivaraman

    i make idli and store it additional just to make this at home…they are the best tea snacks too

    Reply
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