Idli Upma - Upma with leftover Idli

Idli Upma - Upma with leftover Idli - Quick Tiffin Recipes

Idli upma are quite popular in Tirunelveli and I like them very much, especially with a cup of filter coffee. As much as I like to experiment with new dishes, I also like to create a new dish with the leftovers. But this is our grandma's idli upma recipe with leftover idlies.

This idli upma is straight forward. We first crumble the leftover idlies with little gingely oil. During any occasions, if you have a lot of store bought leftover idlies or if your idlies are hard my grandma recommends dipping the idlies in water for a second and then we have to crumble the idlies to get the soft texture. We always Iike to add chopped small onions for idli upma and it's super delicious to taste the crispy curry leaf and the chunky onions in the upma. But if you can't get small onions, use regular onions. To spice up the upma we use both red chilli and green chilli.

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Here is the video link for Idli Upma

Idli Upma Recipe Details

Prep time : 5 minutes
Cook time : 5 minutes
Serves : 2
Category : tiffin

Ingredients

4 leftover idli
10 small onions, finely chopped
2 green chilly
1 red chilly
few curry leaves
2 tsp oil

Cooking Directions

Add 1/2 tsp gingely oil over the idli and crumble them with your fingers. Keep aside.Heat 2 tsp oil in a kadai and add mustard and urid dal.
When they start crackling, add broken red chilly.
Next, add the onions and green chillies. Saute well on low heat. At this stage, you can also add a pinch of asafoetida powder.
When the onions turn soft, add the crumble idli. Mix very well until the onions are incorporated well with the idli. Turn off the heat. Serve it warm and enjoy with a cup of hot filter coffee.

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