Idli Upma Recipe | Tamil Brahmin Style Leftover Idli Upma with a Unique Twist

IDLI UPMA WITH A TWIST💃

One of the things I love most about traditional Indian cooking is that nothing goes to waste.

Growing up in a Tamil Brahmin household, I learnt early that leftover food was never something to be discarded. With a little creativity, yesterday's meal could easily become today's favourite dish. 

Our kitchens were built on the philosophy of making the most of what we had, and some of the most comforting dishes emerged from this simple wisdom.

Idli Upma is a perfect example of this philosophy.

When making idlis, we often prepare a few extra. After all, soft, fluffy idlis paired with different types of chutneys, aromatic sambar, and a drizzle of sesame oil have a way of disappearing from the plate faster than expected. Sometimes family members eat more than usual, and sometimes fewer. As a result, a few idlis inevitably find their way into the refrigerator.

The next day, those humble leftover idlis are given a second life.

Crumbled and tossed with a fragrant tempering of mustard seeds, lentils, curry leaves, and green chillies, they become a comforting breakfast, a light dinner, or an evening snack.

Every family has its own version of Idli Upma. Some keep it simple, while others add vegetables, peanuts, or cashew nuts. This version, with the addition of crushed papad, is my own little kitchen experiment that gradually became a family favourite.

The idea came from another common occurrence in our home. Whenever we made sambar rice, rasam rice, or curd rice, we would fry papads to accompany the meal. 

Quite often, a few papads would remain untouched. Rather than letting them go stale, I began crushing them and mixing them into the Idli Upma.

The result was surprisingly delicious.

Rather than remaining crisp, the papad softens slightly when folded into the warm upma, creating a texture that is pleasantly chewy and flavourful. If you prefer some crunch, you can always reserve a little crushed papad and sprinkle it on top just before serving.

It is a simple idea, but one that transforms the dish and gives leftover ingredients a second chance to shine.

Simple, economical, comforting, and delicious this is home cooking at its best.

Ingredients

For the Idli Upma

Leftover idlis – 5 to 6

Green chillies – 2, finely chopped

Turmeric powder – ¼ tsp

Asafoetida (Hing) – a pinch

Molagapodi (Idli Podi) – 1 to 2 tsp

Salt – to taste (adjust carefully as the idlis already contain salt & Molagapodi contains salt too)

Fresh coriander leaves – 2 tbsp, finely chopped

For the Tempering

Rice bran oil (or any neutral-flavoured oil) – 2 tbsp

Mustard seeds – 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Sesame seeds – 1 tsp

Curry leaves – 1 sprig

✨️Sukanya's Musings Original Twist🥁

Leftover fried papads – 2 to 3, crushed

Method

If the idlis have been refrigerated, warm them slightly in the microwave for a few seconds.

Crumble or mash the idlis into coarse crumbs. I personally prefer mashing them well as it helps distribute the spices evenly throughout the dish.

Add the turmeric powder, asafoetida, molagapodi, and salt to the crumbled idlis and mix gently.

Heat the oil in a pan.

Add the mustard seeds and allow them to splutter.

Add the chana dal and urad dal and sauté until they turn golden.

Add the sesame seeds, sauté, then add the chopped green chillies, and curry leaves. 

Sauté briefly until fragrant.

Add the seasoned idli crumbs and toss gently until the tempering coats the idlis evenly.

Cook on low heat for 2 to 3 minutes, stirring occasionally.

Finally, add the crushed papads and gently mix them through the upma.

Garnish with freshly chopped coriander leaves and serve hot.

Serving Suggestions

Serve hot with a tumbler of freshly brewed South Indian filter coffee / tea for a traditional breakfast experience.

It also makes a wonderful evening snack or a light dinner.

For extra flavour, serve with coconut chutney, tomato chutney, onion chutney, coriander chutney, pickle, or a spoonful of homemade molagapodi mixed with sesame oil, if you prefer. 

The dish doesn't need any accompaniment as such. 

Notes

• The papad softens slightly when mixed into the hot upma, creating a wonderfully chewy texture.

• If you prefer some crunch, reserve a little crushed papad and sprinkle it over the upma just before serving.

• Adjust the amount of molagapodi according to your spice preference.

• A neutral-flavoured oil allows the spices and molagapodi to shine through.

• Slightly sour leftover idlis often make even tastier Idli Upma.

Is It Gluten-Free?

This recipe can be gluten-free, but it depends on two ingredients.

Asafoetida (hing) often contains wheat flour, so use a certified gluten-free hing if required.

Similarly, check the ingredients of your papad, as some commercial varieties may contain additives that are not gluten-free.

When prepared with gluten-free hing and suitable papad, this dish can be enjoyed as a gluten-free meal.

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