idli upma recipe | how to make masala idli upma

idli upma easy south indian breakfast recipe

spicy idli upma recipe with step by step pictures | how to make masala idli upma

South Indian breakfast recipes are so much welcome at my place. Everyone seems to love them and I enjoy making them. Idli, dosa, idli vada, uttapam, you name it! There are takers for everything. So today I am going to share a very yummy and easy South Indian breakfast dish, idli upma (इडली उपमा).

We all have had days when we have plenty of leftover idli and the family is so over eating them with chutney and sambar. At such time, re-purposing the leftover idli to create a new, fresh, and delicious dish is the way to go. I usually make idli fry, idli manchurian, or idli upma with leftover idli.

preparing idli upma from leftover idli

This idli upma recipe (इडली उपमा रेसिपी) is super easy to put together. It is very different from other idli upma recipes that you might have seen so far. Idli is a soft food and there should be a contrast of textures to make the idli upma an interesting prospect for the family. So I have added both chana dal and white urad dal in the tadka. Also, I have added fried cashew nuts towards the end to add an element crunch to the idli upma.

This is a spicy idly upma recipe, not too much but moderately, because the sambar masala is the star seasoning ingredient. You can choose to add idli podi instead. It’s about what you prefer, which one of the two you like better. So one and adjust the amount as per your taste preference and spice tolerance. I feel both make the idly upma taste slight different but either way it is very delicious.

To balance the spice of the idli upma, I have some fried raisins to it. It feels so pleasant to occasionally bite into chewy fried sweet raisins.

making idli upma with fresh or refrigerated idlis

Idli upma is a simple and easy way to put refrigerated idlis left over from the previous meal to a good use. You could use freshly made idlis too, like I did. Just allow them to cool completely so that they don’t turn into a mush. The upma needs to be slightly crumbly with bite-size pieces of idli. You can crumble the idli all the way through if you like.

what to serve with idli upma

The upma made from idli pairs really well with coconut chutney or lemon pickle. I personally like to have it with a mildly flavoured rasam or sambar. Or it tastes just as good on its own with a cup of piping hot, strong filter coffee on the side.

how to make upma with leftover idli

idli upma recipe | spicy idli upma recipe
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 2
Ingredients
  • 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
Instructions
  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

idli upma recipe with step by step pictures


Step 1

To make idli upma, we need 6-8 idlis depending on their size. You may use fresh idlis (recipe here), leftover or refrigerated idlis. I have used 6 big fresh idlis here. If you are using fresh idlis, allow them to cool off.

making idli upma with fresh or leftover idlis


Step 2

Break the idli to small pieces. Keep them aside.

breaking the idli into small pieces for preparing idli upma recipe


Step 3

Heat some ghee in a pan or a kadhai. Add in about 20 cashews and fry them until golden. Take them out in a bowl.

frying the cashew nuts for spicy idli upma recipe


Step 4

Next, toss in 2 tbsp raisins and fry them until they puff up.

frying the raisins


Step 5

Remove them into a bowl as well. Set aside.

fried cashews and raisins for idly upma recipe


Step 6

In the remaining ghee, add 1/2 tsp mustard seeds and let them pop. Next, add in 1/2 tsp cumin seeds and let them sizzle. Then sprinkle 1/4 tsp asafotida.

making tadka for masala idli upma


Step 7

Next, add 1/2 tbsp chana dal and 1/2 tbsp white urad dal. Saute them on low heat until they are fragrant and golden brown.

adding chana dal and urad dal to the tadka


Step 8

Toss in the curry leaves, about 2 sprigs worth, and 2 whole dried red chilies. Saute for a few seconds.

adding curry leaves and whole dried red chilies to the tempering


Step 9

Add in 2 medium onions, finely chopped, and give them a stir.

adding chopped onions to the tadka to make the masala for idli upma recipe


Step 10

When the onions soften and turn pink, add in 1/2 inch finely chopped ginger and 2 finely chopped green chilies. Saute until the raw smell is gone.

adding ginger and green chilies to the masala


Step 11

Time to add the spices; 1/2 tsp turmeric and 1 tsp byadgi red chili. Give the spices a quick mix.

adding the turmeric and red chili to the onion masala


Step 12

Add 1tsp sambar masala or idli podi, whichever you like and as much you prefer depending on how spicy it is. Mix.

adding sambar masala to the sauteed onions


Step 13

Add a splash of water and mix.

adding a splash of water to the masala for idly upma


Step 14

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.

adding idli pieces to the onion masala


Step 15

When the idli has absorbed the masala and heated through, idli upma is done. Add a handful of chopped fresh coriander. the dried cashews, and raisins.

garnishing the spicy idli upma with fresh coriander


Step 16

Give it one final mix. Idly upma recipe is ready.

upma with leftover idli is ready


Step 17

Serve the idli upma with some chutney, sambar, or rasam on the side. Enjoy!

upma recipe with leftover idli

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