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+ servings

Idli upma

The best way to transform leftover idlies into a brand new breakfast. Add in the veggies and nuts to create a wholesome, vegan, Glutenfree plateful.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 22 minutes
Course Breakfast, Snack
Cuisine diabetic friendly, Fusion, gluten free, One pot, South indian
Servings 2 people


  • frying pan
  • Cutting board


  • 1/4 cup broccoli
  • 1/4 cup Cabbage
  • 1/4 cup carrots
  • 4 idly
  • 1/4 tsp turmeric powder
  • 1 pinch salt

Tempering spices

  • 2 tbsp Sesame oil
  • 1/2 tsp mustard seeds
  • 1 tsp Urad Dal
  • 1/2 tsp channa dal
  • 10 curry leaves
  • 1 split green chilli

Optional topping

  • 1/4 cup almond flakes
  • 2 tbsp idly molaga podi


  • Clean the florest of broccoli, grate carrots and grate the cabbage. Set it aside till you need it.
  • Crush or slice the idlies and set it aside.
    crushed idlies for upma
  • Set a frying pan at medium heat.
  • Add the oil, and mustard seeds and let them heat up.
  • As the mustard crackles, add the rest of the tempering ingredients.
  • (Add the sliced idlies here if you want my mother's version or crushed ones if you like my mother in laws version. Saute for a couple of minutes. Add teh idly molagapodi with a tsp of sugar to get my mother in law's recipe perfected. )
  • Once the dals turn golden brown, add the veggies, turmeric and a pinch of salt and saute them well.
  • Add the crushed idlies and saute for another couple of minutes.
  • Add the almond flakes and sprinkle the idly molagapodi and saute for another 2 to 3 minutes.
    idly upma
  • Serve the idly upma warm.
    idly upma
Keyword Fermented foods, Indian vegetarian dinner, vegan
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