The Idli Project
Idli Upma
Modern & Fusion

Idli Upma

Crumbled cold idlis re-tempered with mustard, dals and coconut - the seven-minute breakfast solution to yesterday's idlis.

Pan-South Indian - leftover staple

Image: Hebbar's Kitchen - Idli Upma · Blog photo

The classic answer to yesterday's idlis. Cold leftover idlis are crumbled by hand into rough rubble, then tossed quickly through a tempering of mustard, urad dal, chana dal, dried red chilli, curry leaves and a finishing handful of grated coconut. The whole thing comes together in about seven minutes.

The single non-negotiable: the idlis must be cold. Warm or hot idlis crumble to mush; cold ones break into the loose, light grain that gives the dish its name.

The Recipe

Yield · 1 generous serving (scale linearly)

Effort profile

Soaknone
Fermentnone
Steamnone (uses leftover idlis)
Steps5

Each axis is scaled against the longest example in the archive.

Soak—Ferment—Steam—Steps5

Ingredients

Main

  • 5 leftover idlis (cold), crumbled
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • ¼ tsp cumin
  • 1 dried red chilli
  • 1 green chilli, slit
  • Few curry leaves
  • ¼ tsp salt
  • 2 tbsp grated fresh coconut
  • 2 tbsp coriander, chopped
  • 1 tsp lemon juice

Method

  1. 1.

    Crumble the idlis with your fingers - they must be cold; hot idlis go mushy.

  2. 2.

    Heat coconut oil; splutter mustard, then urad dal, chana dal, cumin, dried chilli, curry leaves and green chilli.

  3. 3.

    Add the crumbled idli and salt; mix gently.

  4. 4.

    Add the grated coconut, cover, and warm through for 3 minutes.

  5. 5.

    Stir in coriander and lemon juice.

Serve with

as isor with watery coconut chutney

Notes

Cold idlis are essential - warm or hot ones turn mushy when you crumble them. Coconut oil and fresh grated coconut are the flavour signature.

Adapted from hebbarskitchen.com.