Idli Upma (Easy 15 min Breakfast recipe with leftover Idli)

Instant South Indian Breakfast or Tiffin Recipe that uses leftover Millet Idli. Best enjoyed with piping hot filter coffee.

Idli Upma (Easy 15 min Breakfast recipe with leftover Idli)

Got leftover Idli? Try this quick and easy South Indian Idli Upma Recipe that can be made under 15 minutes with leftover idli. An instant easy-to-put-together breakfast or after school snack recipe that uses leftover millet idli.

Leftovers are always a challenge! After a party or get together, leftovers are maximum. If you have somehow made excess Idlis or have leftover idlis from the previous day breakfast or dinner, this Idli Upma would be the perfect and delicious solution to use them up.

In fact the Upma is so good that you would deliberately make excess Idlis just to eat it!

I love Idli Upma and as a kid, it was the only way my mother could make me eat idli. Honestly, I wasn’t a fussy eater. I ate everything but the only exception was milk and idli.

My mother’s Idli Upma recipe is the one I still follow at home. It is made exactly the way I loved it when I was a child and still do.

Narayan is a major Idli lover so once in 15 days, we make idli’s at home for sure. I save some idli’s and make a bowl of upma for myself the next day. Narayan can eat idlis every single day, which is also the reason I have so many Idli recipes on the blog.

So basically you can use any variety of leftover Idlis for making the upma. I have used PROSO MILLET IDLI that were made for tiffin (South Indian dinner) last night and turned them into breakfast for two the next day.

Some Idli Recipes on the blog –

There is no major cooking involved because the Idlis that you are using are already steamed / cooked. All you need is few minutes of stir frying and the recipe is done. So even though you are getting late to work in the morning, you can just quickly toss this up and carry it with you.

The recipe is bachelor friendly (leftover idli from take-away or restaurant) and Vegan. Skip the hing or asafoetida for a gluten free recipe.

Tips to make best Idli Upma at home

  • Most of us refrigerate the leftover idlis from breakfast or dinner. If it is dry, I chuck the idlis into the microwave for just 30 seconds so that they are soft and moist. If the idlis are kept at room temperature, this won’t be required.
  • My mother made Idli upma in coconut oil. I still follow the same process. You can use vegetable oil, sesame oil or any neutral oil of your choice. The flavour of coconut oil enhances the taste of the upma. Try it, if you haven’t.
  • Sugar – I know this sounds a bit weird but a tsp of sugar makes a lot of difference in taste. If you are serving this for toddlers, please sprinkle some on top and watch them enjoy it. It is like childhood in a bowl.

Now that you have my Ma’s secret tips for making the Idli Upma, let us check out the step-wise instructions to cook this at home.

Step by Step Idli Upma Recipe

Crumble the leftover Idli and keep aside.

Leftover Millet Idli

Finely chop the onion, green chillies, coriander leaves and curry leaves.

Ingredients for Idli Upma

Heat a pan, add coconut oil, chana dal (bengal gram dal), urad dal, whole red chillies and mustard seeds. Once mustard crackles, add hing or asafoetida.

Tempering for Upma - Coconut oil, urad dal, chana dal, mustard seeds and whole red chillies

Now add the finely chopped onions, green chillies and curry leaves. Saute well until the onions are translucent.

Add chopped onions and curry leaves to the tempering

To this, add the crumbled idli, salt to taste, sugar, red chilli powder and finely chopped coriander leaves. Mix well. Note – Idli contains salt so add with caution.

Crumbled Millet idli with salt, sugar, red chilli powder and coriander leaves added to the sauteed onions

Serve this hot with any chutney and a cup of tea for breakfast or snack.

Idli upma is ready to serve

FAQ’s

(1) Can we keep cooked idlis in fridge?

If you plan to make the upma only next day, store the idli in airtight container in a refrigerator. It would stay fresh. It might be a bit dry (especially around the edges so microwave it for a few seconds before crumbling).

(2) What can I do with hard idlis?

Idli that is hard can be turned into a delicious upma. Just microwave it for 30 seconds. If they are too dry around the edges, remove the portion and use it for the recipe.

(3) Can I reheat Idlis without microwave?

Idli can be reheated in a pressure cooker or steamer. Steam it for 5 minutes. These can be consumed with chutney or used for upma as well.

(4) Can we freeze leftover idlis?

Yes, thaw it, steam or microwave it and then use it for the upma. I prefer refrigerating the idli instead of freezing it.

Quick Breakfast Recipes on the blog –

Idli Upma with Leftover Millet Idli

Idli Upma (Easy 15 min Breakfast recipe with leftover Idli)

Vidya Narayan
Quick and easy South Indian Idli Upma Recipe made under 15 minutes with leftover millet idli. Easy breakfast, evening tiffin or after school snack recipe. Serve with piping hot filter coffee.
0 from 0 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Snack
Cuisine Indian, South Indian
Servings 2 people

Ingredients
  

  • 5 nos. Proso Millet Idli You can use any leftover idli
  • 1/2 cup Onions finely chopped
  • 1-2 nos. Green Chillies finely chopped
  • 1 tbsp Finely chopped coriander leaves
  • A sprig of curry leaves
  • 1 tsp Sugar optional (read notes)
  • 1 tbsp Coconut Oil Read Notes
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Urad Dal or Ulutham Paruppu
  • 1 tsp Chana Dal (Kadala Paruppu or Bengal Gram Dal)
  • 2-3 nos Whole dry red chillies
  • 1/4 tsp Turmeric Powder
  • A pinch of Hing or Asafoetida
  • 1/4 tsp Kashmiri Red chilli powder
  • salt to taste

Instructions
 

  • Crumble the leftover Idli and keep aside.
  • Finely chop the onion, green chillies, coriander leaves and curry leaves.
  • Heat a pan, add coconut oil, chana dal (bengal gram dal), urad dal, whole red chillies and mustard seeds. Once mustard crackles, add hing or asafoetida.
  • Now add the finely chopped onions, green chillies and curry leaves. Saute well until the onions are translucent.
  • To this, add the crumbled idli, salt to taste, sugar, red chilli powder and finely chopped coriander leaves. Mix well. Note – Idli contains salt so add with caution.
  • Serve this hot with any chutney and a cup of tea for breakfast or snack.

Notes

Tips to make best Idli Upma at home
  • Most of us refrigerate the leftover idlis from breakfast or dinner. If it is dry, I chuck the idlis into the microwave for just 30 seconds so that they are soft and moist. If the idlis are kept at room temperature, this won’t be required.
  • My mother made Idli upma in coconut oil. I still follow the same process. You can use vegetable oil, sesame oil or any neutral oil of your choice. The flavour of coconut oil enhances the taste of the upma. Try it, if you haven’t.
  • Sugar – I know this sounds a bit weird but a tsp of sugar makes a lot of difference in taste. If you are serving this for toddlers, please sprinkle some on top and watch them enjoy it. It is like childhood in a bowl.
Keyword Idli Upma, leftover idli recipe, South Indian Breakfast Recipe
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Vidya Narayan

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Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

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