Idli Upma (Left over Idli)

Idli Upma (Left over Idli)

This is a healthy evening snack or breakfast idea. I usually use the left over idli to make this dish.

Teena Mathew


  1. 2 Tablespoons Coconut Oil
  2. 1/4 Teaspoon Mustard Seed
  3. 1/2 Teaspoon Dal (optional)
  4. 6 - 7 Curry Leaves
  5. 2 Green Chilli
  6. 1 Onion medium sized )
  7. 2 Red Chilli Dried
  8. 1 Tablespoon Cocount Grated (Optional)
  9. 1/4 Teaspoon Turmeric powder
  10. 6 Idli
  11. To Taste Salt
  12. Pinch Garam Masala ( Optional)
  13. Pinch Chaat Masala ( Optional)


10 mins
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    Cut Idli into bite sized pieces and keep aside.

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    Chop the onions into small pieces. Chop Green chili and cut the red chili into halves.

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    Heat oil in a pan. Add the mustard seeds. Once the mustard splutters, add dal (for crunch) if desired. Saute until dal becomes light brown color.

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    Add the onion, green chili, curry leaves and red chili and grated coconut. Add turmeric and salt to taste.

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    Stir until the onions are slightly brown. Add the idli pieces and mix thoroughly. (if the idli is hard sprinkle water and close the pan with a lid for 3-4 minutes)

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    Take the pan off heat. Sprinkle a pinch of garam masala and chaat masala if desired.

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    Serve hot. This dish does not require chutney or sambhar.

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