Idli Upma

Idli Upma
Idli Upma

Sometimes, I have leftover Idlis or a little leftover Idli batter. In either case, I use the resulting Idlis to make Idli Upma. This is a dish that tastes best when made with Idlis that are at least a few hours old.

I keep the extra Idlis in the an air-tight container and leave them overnight in the fridge.


  1. Idlis – 6
  2. Udad Dal/Minapappu – 1 tsp
  3. Mustard Seeds/Avalu – 1/2 tsp
  4. Red Chillies – 2 or 3
  5. Curry Leaves – 4 to 6
  6. Oil – 1 tsp
  7. Salt to Taste


  1. Crumble the idlis into a coarse powder.
  2. In a kadai/wok, heat the oil.
  3. Add the mustard seeds and wait till they splutter.
  4. Add udad dal and fry till golden brown.
  5. Add split red chillies and curry leaves.
  6. Fry for a few seconds.
  7. Turn off the heat.
  8. Add the Idli powder and salt.
  9. Mix well.
  10. Serve warm with Kobbari Gulla Senaga Pappu Pachadi.

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