Idli Upma Recipe South Indian Style
If you have some leftover idlis sitting in your refrigerator, you can give them a makeover by preparing this delicious vegetable idli upma for breakfast.
Servings: 2
Calories: 145kcal
Ingredients
- 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
Instructions
- 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.
- Firstly heat about 1 tbsp oil in a non-stick pan and sizzle chana dal,urad dal, mustard seeds and dry red chilli. Then add a pinch of hing and curry leaves and sauté for a few seconds on a medium flame.
- Next add 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.
- Mix in green peas and grated carrot. Cover and cook for 1 minute or so.
- Sprinkle salt and turmeric.
- 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 or sweet mango pickle
Notes
* For variation to this idli upma recipe, 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.