Idli Upma Recipe With Leftover Idlis | Upma With Idlis

Idli Upma Recipe

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 mixed vegetable rava upma breakfast dish with idlis.

Idli Upma Recipe

The combination of vegetables, spices and crumbled idlis in this idli upma recipe not only tastes delectable, but it’s also a healthy breakfast option. A South Indian tiffin recipe, upma with idli is sure to tickle your tastebuds.

Idli Umpa Recipe With Leftover Idlis:

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 vegetable upma with leftover idlis.

Preparing Vegetable Upma With Leftover Idlis:

To make upma with freshly steamed idlis or refrigerated idlis, firstly take four steamed idlis in a bowl.

Crumble cooked 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 tend to crumble easily.

Then, 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 the upma tempering for a few seconds.
Then 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.

Once the onions turn transparent, tip in chopped tomatoes and cook covered till soft.

Add peas and grated carrot. Mix well. Cover and cook the veggies for idli rava upma for a minute or so.

Sprinkle turmeric and salt. Mix well.

Put in the crumbled idlis and stir until evenly coated with spices and veggies.

Combine well. If the idlis are very dry then sprinkle a little water and mix well. Cook till the idlis are heated through, about 1-2 minutes

Finally, drizzle some lemon juice and top with freshly chopped coriander leaves.

Serve Andhra style Lemony Idli Upma with coconut chutney and sambar.

If you are looking for more vegetarian upma recipes, then you can try Bread ka upma, Vegetable Poha Upma and Dalia Upma.

Uppittu With Idly Recipe details below:

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.

Course South Indian

Cuisine Breakfast/Snacks

Prep Time 10

Cook Time 5

Total Time 15

Servings 2

Calories 145kcal

Author Shil

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