Idli Upma (Leftover Idlis recipe)

Idli Upma is an amazing way to use leftover idlis and turn them into a mouth-watering snack. You can make this for dinner or breakfast if you have leftover idlis ready. It can be whipped up in less than 5 minutes and is perfect for the mid-afternoon hunger pangs, especially for kids. In this post, you’ll find step-by-step instructions with pictures and video to make the best idli upma ever. Just make sure you plan to make extra idlis in the previous meal and you’re sorted!

What is Idli Upma?

• Idli upma is a South Indian breakfast or a snack that will be enjoyed by kids and adults alike.
• It’s been in existence for a very long time now. My grandma grew up eating it and so did hers.
• It’s made by crumbling the leftover idlis and mixing it with a sumptuous tempering of mustard seeds, dal, curry leaves, and onion.
• Nobody wants to eat cold and hard leftover idlis and it’s a perfect way to use them up.  

As a child, I used to hate idlis. Remember, I was a picky eater back then! My mom would sometimes make idli upma for me when she made idlis for breakfast. She didn’t do it all the time because she was a working mom and had to hustle. However, she would always treat us in the evening with it using the leftover idlis from the morning. I loved the evening snack of idli upma to the same degree that I hated idlis.

Fast forward to today, I treat my son with idli upma for dinner. He likes it, provided I make it without the addition of green chilies. You toss the crumbled idlis in a tempering of flavorful sesame oil with crackled mustard seeds, crunchy urad dal and channa dal, crispy curry leaves, and browned onion. You then top it with a generous sprinkle of idli milagai podi or gun powder (as some may call it) and lemon juice and garnish it with cilantro or coriander leaves. Ugh! I’m already drooling!

Check out other easy snack ideas from my blog

Vella Dosai (Wheat Jaggery crepes)

Easy Pizza Bites

Guacamole

Protein-rich Brownies

Ingredients to make Idli Upma

Leftover idlis

It’s very important to use leftover idlis. The fresh hot ones will not crumble well and will get mushy. Either use leftover idlis or refrigerate fresh idlis for an hour or two and then use them.

Onion

Any variety would work but I like red onions the best in my idli upma.

Green chili

Increase or decrease the number of green chilies based on your spice tolerance. If you’re making it for toddlers or kids skip the green chilies.

Mustard seeds

Mustard seeds are a staple in any South Indian cooking. It gives a nutty flavor. Use small or big mustard seeds interchangeably.

Urad Dal

Urad dal or white lentils when tempered gives a crunch that’s just amazing.

Curry Leaves

Roasting the curry leaves till it crisps a bit gives a wonderful flavor.

Red chilies

Another staple used in South Indian tempering; it adds flavor without adding too much spiciness to the food.

Asafoetida

Asafoetida gives a wonderful flavor to this upma. Do not skip it.

Idli Milagai Podi/Gun Powder

It’s a flavorful spiced lentil condiment that is usually mixed with oil and served alongside idlis and dosas. You should be able to find it in any Indian grocery store.

Step-by-Step Method for making Idli Upma

Step 1: Crumble the idlis using your fingers, applying gentle pressure, and rubbing against them softly. Refrigerated or idlis cooked a couple of hours earlier will crumble easily. If you want to use freshly made idlis, please refrigerate them for an hour before crumbling. Else, you’ll get a mushy mass.

You can use any variety of idli like ragi idli, millet idli or mini idli to make this upma. I must mention that idlis made from grinding rice yields in best tasting idli upma when compared to the ones made by using idli rava.

Step 2: To temper, heat sesame oil in a pan and once it’s hot add mustard seeds, urad dal, red chilies, torn curry leaves, and asafoetida. Fry till urad dal turns golden brown. You can also add some roasted peanuts or cashews in this step.

Step 3: Add chopped onion and cook until the onion turns transparent. Add turmeric powder and salt.

Step 4: Turn the heat to low and add a tablespoon of ghee. Add idli milagai podi (gun powder) and mix well.

Step 5: Add the crumbled idlis and mix well until well combined. Turn off the heat.

Step 6: Squeeze some lemon juice and serve it hot with coconut chutney. You can serve it without any sides. It tastes wonderful on its own.

Frequently Asked Questions (FAQs)

Can I make Idli upma with fresh idlis?

If you want to use freshly made idlis, please refrigerate them for an hour before crumbling. Else, you’ll get a mushy mass. Fresh idlis have a lot of moisture and are difficult to crumble.

Can I make idli upma without onion?

Yes, you can make it without onion. Simply skip the onion and add 1/8^th tsp of extra asafoetida powder. It’ll taste equally good. I do that sometimes when I’m in a hurry and don’t have time to chop onions.

What can I serve Idli Upma with?

Serve it with coconut chutney. You can serve it without any sides. It tastes wonderful on its own.

How to store the leftovers?

Idli upma is best eaten hot. However, you can store it in a casserole(hot pack). If you want to refrigerate it, cool it down completely and store it in an air-tight box. Consume within a day or two