Idli Upma Recipe with vegetables is a great way to use leftover idlis. Upma with leftover idlis is a simple dish made very quickly with colourful veggies and Indian spices. The lemon flavouring really adds a refreshing tang to this breakfast dish.
The combination of vegetables, spices and crumbled idlis not only tastes delectable, but also it’s a healthy breakfast option. A South Indian tiffin recipe, upma with idli is sure to tickle your tastebuds.
Idli Upma Recipe Step by Step:
Tomato idli upma is a wonderfully versatile and healthy recipe that’s easy to make. The flavours all blend together beautifully and what you get is a nice, light vegetarian breakfast dish. Learn how to make upma with leftover idlis.
For this Andhra idli upma recipe, crumble leftover idlis with your fingers or you can quarter them and put them in a mixie jar and crumble them. If you take cold idlis, they crumble easily.
Finely chop onion, tomato and fresh coriander leaves. Slit the green chilli lengthwise and grate the ginger.
Heat oil in a non-stick pan and sizzle mustard seeds, split black gram and chana dal. Sauté for a few seconds. Add curry leaves, dry red chilli and asafoetida and sauté on a medium flame for 30 seconds.
Add grated ginger, green chilli and chopped onion and fry till the onions turn transparent.
Tip in chopped tomatoes and cook covered till soft.
Add turmeric and salt. Mix well.
Add peas and grated carrot. Mix well. Cover and cook for a minute or so.
Put in the crumbled idlis and stir until evenly coated with spices and veggies. Combine well.
If the idlis are very dry, sprinkle a little water and mix well. Cook till the crumbled idlis are heated through, about 1-2 minutes.
Drizzle some lemon juice on the leftover idli upma. Top with freshly chopped coriander leaves.
Serve Andhra style Idli Upma with coconut chutney and sambar.
How to make Upma with Leftover Idlis:
- 4 Idlis
- 1 tbsp Oil
- 1/4 tsp Split black gram
- 1/4 tsp Chana dal
- 1/4 tsp Mustard seeds
- 6 Curry leaves
- 1 Dry red chilli
- 1 Green chilli, slit
- 1/2 tsp Ginger, finely chopped
- 1 small Onion, chopped finely
- Asafoetida, a pinch
- 1 medium Tomato, chopped
- 1/8 cup Green Peas
- 1/8 cup Grated Carrot
- 1/8 tsp Turmeric
- 1/4 tsp Salt
- 1-2 drops Lemon juice
- 1/2 tbsp Coriander leaves, chopped
To prepare this healthy idli upma recipe, crumble leftover idlis in a bowl and keep aside. Use idlis that are cool or cold as they will crumble easily. It’s difficult to crumble fresh, hot idlis as they will be sticky.
Finely chop onion, tomato and coriander leaves. Slit the green chilli and grate the ginger.
Heat about 1tbsp oil in a non-stick pan and sizzle chana dal, urad dal, mustard seeds and dry red chilli. Sprinkle a pinch of hing and curry leaves and sauté for a few seconds on a medium flame.
Put in green chilli, onions and grated ginger and fry till the onion changes colour slightly.
Add tomatoes, stir well and cook with a lid on till the tomatoes turn soft.
Sprinkle salt and turmeric.
Mix in green peas and grated carrot. Cover and cook for 1 minute or so.
Put in the crumbled idlis, mix all the ingredients together and cook for 1-2 minutes on a medium flame, while stirring occasionally.
Squeeze some lemon juice and combine well.
Garnish idli upma with coriander leaves and serve Tomato Idli Upma with coconut chutney.
* For variation, you can mix in about a teaspoon of idli podi or add grated coconut, roasted peanuts or roasted cashewnuts.
* Do not use hot idlis to make upma.