Idli Upma


by: Tri Shakti

I like this dish. Good recipe using excess/leftover idlis.


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serves: 2

Idli (excess/leftover)

1 tbsp Oil

Mustard seeds (rai)

Cumin seeds ( jeera)

1 Onion (chopped)

1 Tomato (chopped)

3-4 Green chillies (chopped)

1-2 Dry red chili

Turmeric powder (haldi)

Salt to taste

leaves Coriander to garnish

leaves Curry (Kadipatta)

Nutrition Facts
Idli Upma

Servings Per Recipe: 2

Amount per Serving

Calories: 145

  • Total Fat: 8.2 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 92.4 mg
  • Total Carbs: 17.5 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 8.7 g
  • Protein: 3.5 g

how is this calculated?

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1.  Store the excess/leftover idlis in the fridge.

2.  Heat oil in a kadhai/wok,add mustard & cumin seeds.

3.  After the seeds crackle, break & add the dry red chilli saute for 1 min.

4.  Add the curry leaves,chopped onion,green chillies and tomato,saute for 2 mins.

5.  Add turmeric powder & salt,saute for 1 min.

6.  Crumble the idlis with hand or spoon and add them and mix well with all the ingredients.Cook on low flame for 4-5 mins.

7.  Garnish with coriander leaves and serve hot.

8.  Add the lemon juice and enjoy the idli upma

9.  Storing the idlis in the fridge helps to make the upma non-sticky and munchy.

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