idli upma recipe | spicy idli upma recipe
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
idli upma recipe is a quick fix breakfast that you make from leftover idlis as well as fresh idlis. A spicy and tasty preparation from idlis that has a very aromatic tadka and it's loaded with cashews and raisins too.
  • Idli - 6 to 8, depending on the size, scrambled (recipe here)
  • Ghee - 2 tbsp
  • Cashews - 20
  • Raisins - 2 tbsp
  • Mustard seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Hing/Asafetida - ¼ tsp
  • Chana dal - ½ tbsp
  • Urad dal - ½ tbsp
  • Curry leaves - 2 sprigs
  • Whole dried red chilies - 2
  • Onion - 2 medium, finely chopped
  • Ginger - ½ inch, finely chopped
  • Green chilies - 2, finely chopped
  • Turmeric - ½ tsp
  • Byadgi red chili powder - 1 tsp
  • Sambar masala or idli podi - 1 tsp or to taste
  • Water - a splash
  • Fresh coriander - a handful, finely chopped
  1. To make idli upma, we need 6-8 idlis depending on their size. I have used 6 big idlis. If you are using fresh idlis, allow them to cool off.
  2. Break the idli to small pieces. Keep them aside.
  3. Heat some ghee in a pan or a kadhai. Add in the cashews and fry them until golden. Take them out in a bowl.
  4. Next, toss in the raisins and fry them until they puff up, Remove them into a bowl as well. Set aside.
  5. In the remaining ghee, add the mustard seeds and let them pop. Next, add in the cumin seeds and let them sizzle. Then sprinkle the asafotida.
  6. Next, add the chana dal and white urad dal. Saute them on low heat until they are fragrant and golden brown.
  7. Toss in the curry leaves and whole dried red chilies. Saute for a few seconds.
  8. Add in the onions and give them a stir.
  9. When the onions soften and turn pink, add in the ginger and green chilies. Saute until the raw smell is gone.
  10. Time to add the spices; turmeric and byadgi red chili. Give the spices a quick mix.
  11. Add the sambar masala or idli podi, whichever you like. Mix.
  12. Add a splash of water and mix.
  13. Toss in the idli pieces and mix gently. They will break some more, into smaller bits, which is fine. You can crumble them all the way through if you like.
  14. When the idli has absorbed the masala and heated through, idli upma is done. Add some fresh coriander. the dried cashews, and raisins.
  15. Give it one final mix. Idly upma recipe is ready.
  16. Serve the idli upma with some chutney, sambar, or rasam on the side. Enjoy!
Nutrition Information
Calories: 170 kcal Fat: 6 g Carbohydrates: 30 g Sugar: 4 g Sodium: 12 mg Fiber: 1.8 g Protein: 2 g Cholesterol: 20 mg
Recipe by at