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Wednesday, July 30, 2014


             Idly Upma is a easy breakfast with leftover idlies.I really can eat a whole lot of upma (this whole batch i can eat) .I remember some of friends who dont like idly like this upma with vengaya kosu,kosumalli .
             What is special about this idly upma ? you might be using the morning or day before streamed idlies , they might be little hard .To make them soft we soak the idly in water and squeeze the extra water out .This way your idly upma will be soft and yummy .Upma means a whole lot of salt (in tamil "uppu" means salt ).Idly upma is no exception to it .With some little extra salt and favourite side dish by your side your leftover idlies gets a royal makeover.

Preparation time:5 min
Cooking time:5 min


  • 10 idlies
  • 2 green Chilies
  • 1 onion
  • Salt as required

To Temper:

  • 1 tsp Mustard seeds/Kadugu
  • 1 tsp Urad dal/Uluntham paruppu
  • few curry leaves.
To garnish:
  • Few cilantro leaves


  • In a cup of water add little salt and mix it well.

  • Dip idlies one by one and squeeze the water out(this will help the idly stay soft)

  • Keep the Kadai/tava and add the tempering .

  • Let the mustard seeds splutter .
  • Add green chili and add curry leaves to it 
  • Add onion and Saute until the onions are translucent .

  • Add the idlies  and mix it well.

  • Add required salt to it.
  • Let the upma become hot.
  • Garnish with fresh cilantro leaves(if you wish) and server hot with your favourite sidedish .

  • If you want a variation to this upma you can try cutting the idlies and temper them with crushed pepper jeera mixture .
  • Add vegetables like carrot,bell pepper,kala chana etc to make the upma more healthier.

Serving suggestions:

Eat this hot with some sidedish suggested here

Kosumalli(eggplant gravy)
Vengaya kosu(onion gravy)
Kathirikai therakal(egg plant in coconut gravy)

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