Idli Upma with Vegetables using leftover Idlis

Ingredients

• 10medium idlis, a day old and refrigerated
• 15 ml (1 tablespoon)coconut oil
• 2.5 ml (1/2 teaspoon)mustard seeds
• 1.25 ml (1/4 teaspoon)urad dal
• 1 sprigcurry leaves
• 2–3green chillies, finely chopped
• 1 mediumonion, diced
• 120 ml (1/2 cup)mixed chopped carrots and French beans
• 1 mediumtomato, diced
• 2 pinchesturmeric powder
• to tastesalt
• to tastefresh coriander leaves, chopped
• 5 ml (1 teaspoon)lemon juice

Instructions

1. 1

   Crumble the idlis

   Break the cold, refrigerated idlis into crumbs with your hands and set them aside.

2. 2

   Temper the spices

   Warm a kadai or shallow pan over medium heat. Add the coconut oil and heat for about 30 seconds. Add the mustard seeds and wait for them to splutter, then add the urad dal and sauté until light golden brown.

3. 3

   Sauté the aromatics

   Add the chopped green chillies, curry leaves and diced onion. Sauté until the onion is soft, translucent and fragrant.

4. 4

   Cook the vegetables

   Add the chopped carrots and French beans. Sauté over medium-high heat for 2–3 minutes, until slightly softened but still a little crunchy.

5. 5

   Soften the tomato

   Stir in the diced tomato, turmeric and salt. Cover the pan and cook until the tomato breaks down and becomes soft and mushy.

6. 6

   Warm the idlis

   Reduce the heat and gently fold the crumbled idlis into the vegetable mixture, coating them evenly. Cover and cook over low heat for 2–3 minutes, until warmed through.

7. 7

   Finish and serve

   Turn off the heat, add the lemon juice and stir through the chopped coriander. Serve hot on its own or with coconut chutney.

What is idli upma?

Upma is a savoury South Indian dish commonly cooked as a breakfast or snack, and this version uses idlis instead of the more familiar semolina base. Idlis are steamed rice-and-lentil cakes; crumbling them gives the dish a soft, grain-like texture.

Leftover idlis work especially well because they are firm enough to crumble and stir through the vegetables. The mustard seeds, urad dal, curry leaves and chillies provide a fragrant tempering, while tomato and lemon bring a lively tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 4g protein, 35g carbs, 7g fat.

The idlis supply most of the carbohydrates, while coconut oil contributes most of the fat; the lentils in the idlis and the urad dal provide some protein. For a more balanced plate, serve it with extra vegetables or a protein-rich accompaniment such as yoghurt.

Why chilled idlis matter

Cold, day-old idlis are less delicate than freshly steamed ones, so they break into crumbs without turning to paste. Crumble them by hand shortly before cooking, keeping the pieces loose rather than pressing them together.

If the idlis are very dry, the covered warming stage helps them soften slightly as they take on moisture and flavour from the vegetables.

Build the tempering

Mustard seeds: let them splutter in the warm coconut oil before adding anything else; this releases their aroma into the oil.

Urad dal: cook it until light golden for a gentle nutty note. Keep an eye on it, as the small lentils can darken quickly.

Curry leaves and chillies: add them with the onion so their fragrance infuses the base as the onion softens.

Keep the vegetables lively

Carrots and French beans get a short sauté first, which softens them while preserving a little bite. Cutting them into similarly small pieces helps them cook at about the same pace.

The tomato cooks separately with the turmeric and salt until soft and mushy. This creates a moist coating for the idli crumbs without needing to mash the vegetables.

Fold gently and warm through

Lower the heat before adding the crumbled idlis and fold them in carefully so they stay distinct rather than becoming a dense mash. The brief covered cook of 2–3 minutes is enough to warm them through and bring the flavours together.

Look for hot, tender crumbs that are evenly coated, with the carrots and beans still offering some texture. If the mixture catches on the pan, keep the heat low and fold gently.

Finish with freshness

Lemon juice and fresh coriander go in after the heat is off, so their bright flavours remain noticeable. Taste and adjust the salt if needed before serving.

Serve the upma hot by itself or alongside coconut chutney. It also makes a handy quick breakfast or snack when you have leftover idlis ready to use.

Recipe notes & tips

• Use cold, refrigerated idlis so they crumble cleanly.
• Let the mustard seeds splutter before adding the urad dal.
• Cut the carrots and French beans into small, similar-sized pieces.
• Keep the heat low when folding in the idli crumbs to avoid breaking them down.
• Add the lemon juice and coriander after turning off the heat.

Variations

• Add peas: stir them in with the carrots and beans for another vegetable.
• Adjust the heat: use fewer green chillies for a milder version.
• Change the vegetables: use other finely chopped vegetables in place of the carrots and French beans.
• Add ginger: include finely chopped ginger with the chillies and curry leaves for extra warmth.
• Serve with chutney: pair the hot upma with coconut chutney as suggested in the method.

Common mistakes to avoid

• Using freshly made idlis: they can be too soft to crumble neatly; use chilled, day-old idlis.
• Overcooking the vegetables: they lose their bite; sauté the carrots and beans for just 2–3 minutes before adding the tomato.
• Burning the urad dal: it turns bitter if it darkens too far; stop cooking when it is light golden.
• Mashing the idlis: vigorous stirring can make the mixture dense; fold them in gently over low heat.
• Adding lemon while cooking: prolonged heat dulls its freshness; stir it in after turning off the heat.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan over low heat until hot throughout, folding gently; add a small splash of water if the mixture seems dry.

Frequently asked questions