Idli Upma Recipe (Savory Steamed Rice & Lentil Cake Crumble)

On Tuesday, 22 January 2013 11:54
Idli Upma Recipe (Savory Steamed Rice & Lentil Cake Crumble)
SERVES: 3 to 4 servings
TIME: 20 Minutes

Idli Upma Recipe is one of the easiest breakfast dishes that you can prepare from leftover idlis in your kitchen. It is tasty and liked by children. This dish has plenty of room for experimentation to suit your palate. You can add vegetables like carrot, tomato, peas or cabbage. A little bit of idli milagai podi mixed with this upma can make it extra delicious!


  • 8 to 10 a day old idlis, crumbled

  • 10 pearl onions, finely chopped (or 1 large onion)

  • 2 to 3 green chillies, finely chopped

  • 1 inch piece of ginger, grated

  • 1/2 teaspoon of turmeric powder

  • 1/2 teaspoon mustard seeds

  • 1 teaspoon halved urad dal

  • 5 to 6 curry leaves, finely chopped

  • 1 tablespoon sesame oil

  • a small bunch of coriander leaves, finely chopped

  • salt to taste

Directions for Idli Upma Recipe

  1. To begin making the Idli Upma Recipe, heat a teaspoon of oil in a heavy bottomed pan; add in the mustard seeds and allow it to crackle for a few seconds.Then add in the half urad dal and allow it to roast and turn a light brown in color.

  2. Once the dal is roasted we will add in the chopped onions, then the grated ginger green chillies and curry leaves. Saute on medium heat until the onions are lightly tender.

  3. Once tender we will add in the turmeric powder and the crumbled idlis and some salt to taste.

  4. Sprinkle a little water so the idlis don't get too dry, you want them to be moist and flavorful when the upma is done.

  5. Stir all the ingredients well. Turn the heat to low, cover the pan and allow the idli upma to simmer for about 3 to 4 minutes.

  6. After 3 to 4 minutes, add in the chopped coriander leaves and stir.

  7. Serve the delicious Idli Upma immediately to get the best flavors. Having it along with a hot cup of coffee makes the breakfast complete. 

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Annapoorni Padmanabhan

Last modified on Monday, 25 April 2016 10:25
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