Idli upma

Did you know you can make upma from leftover idlis? Idlis from the fridge and reheated never taste as good as when they are made fresh. If we have some leftover then I always end up making idli upma for breakfast. It is quick, filling, low in fat and very healthy. 

I used some suji ki idlis (rava idlis) for this recipe. You can use normal idlis made from fermented batter, or even idlis made from poha (flattened rice) or masala idlis. You can add veggies like peas or finely chopped carrots to idli upma, or even some cashews nuts or raisins depending on your personal preference. I keep the recipe simple in order to make this a really quick breakfast. 

If you enjoy Indian breakfasts then do check out my other breakfast recipes such as: 

• Rava upma 
  
  
• Sabudana khichdi
  
  
• Maharashtrian kanda poha
  
  
• Neer dosa | pan polo

Ingredients 
Serves 3-4 
4-5 leftover idlis 
1 red onion finely diced 

1 green chilli slit 
Small piece of ginger finely diced 
1 tsp spilt urad dal 
8-10 curry leaves 
Handful chopped coriander leaves to garnish 
Salt to taste 
Sugar to taste 
1/2 tbsp ghee (or vegetable oil if vegan)
Water as required 

You'll need these spices 

1 tsp mustard seeds 
1 tsp cumin seeds 
1/2 tsp turmeric 

Method 

• Take a bowl and add the idlis to it. Crumble them into a consistency which reassembles coarse breadcrumbs. Set this aside. 
  
  
• Take a large non-stick pan and place on a medium heat. Add the ghee or vegetable oil and let it melt.
  
  
• Add the mustard seeds, cumin seeds and urad dal and let them crackle. Allow the urad dal to turn a light golden colour. 
  
  
• Next, add the curry leaves, chopped ginger & green chili and saute until the raw aroma disappears. 
  
  
• Add the chopped onion and saute until translucent. 
  
  
• When the onion is translucent, add the crumbled idlis and turmeric. Mix well to ensure that each idli piece turns a nice yellow colour. 
  
  
• Add a little water (around 1/4-1/3 cup / 60ml - 80ml) and simmer on a low heat until the idlis are soft and warmed through. The idlis are already cooked so you don't need to cook it for a long time.
  
  
• Add salt and sugar to taste (I usually add 1 tsp of each). 
  
  
• Garnish with fresh coriander and serve. Idli upma also tastes great with some sev (gram flour noodles) sprinkled on top!