Podi Idli upma is a 15 minutes, breakfast recipe using left over idles and homemade idli podi or gunpowder.
Idli upma with a twist. Try this easy podi idli upma recipe for a breakfast it will become your favorite.
Upma is basically like polenta texture, Traditionally upma is made with semolina or broken wheat or dahlia.
In South Indian idli upma is a popular breakfast among households.
Idli upma is a common South Indian version of upma recipe. When I make idles, I always make two batches extra and leave it in the fridge for me to make idli upma one day or some day that week. This idli upma recipe is a combination of podi idli (which is another favourite for many Indians) and upma. I have using Home made podi idli to make this recipe. You can use any store bought idli podi.
Check out my recipe to make idli podi here. This Podi Idli upma can be eaten as it is or serve it with serve with a chutney.
Check my popular Chutney recipes below to go with this upma.
Onion Tomato chutney / 15 minutes onion tomato chutney
Green Chutney, How to make green Chutney
Ingredients required to make Podi Idli upma
- 6 Left over Idles
- 3 tsp Oil
- 1 tsp Mustard Seeds
- 2 tsp Channa dal / Kadalai Paruppu
- A few Curry leaves
- Salt (to taste)
- 3-4 tbsp Idli Podi
Prep work before you begin
Just crumble the left over idles to a fine texture and keep it ready.
How to make Podi Idli upma
- Gently crumble the left over idles with your hands on to a plate and keep it ready.
- Heat a pan, add oil to it. Once hot, add mustard seeds and allow it to sputter completely.
- Next add in the channa dal or kadala paruppu, add curry leaves, wait till the channa dal Gets a nice golden in color.
- Add in the crumbled left over idles, add some salt to taste, mix it well. Keep the flame on low to medium to prevent the idles in the bottom from roasting.
- Finally add the idli podi or gun powder and mix it in.
- Serve it hot with chutney or pickle. It can be eaten as it is too.
Watch how to make recipe below on instagram,
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Podi Idli Upma
Ingredients
- 6 Left over Idles
- 3 tsp Oil
- 1 tsp Mustard Seeds
- 2 tsp Channa dal / Kadalai Paruppu
- A few Curry leaves
- Salt (to taste)
- 3-4 tbsp Idli Podi
Instructions
- Gently crumble the left over idles with your hands on to a plate and keep it ready.
- Heat a pan, add oil to it. Once hot, add mustard seeds and allow it to sputter completely.
- Next add in the channa dal or kadala paruppu, add curry leaves, wait till the channa dal Gets a nice golden in color.
- Add in the crumbled left over idles, add some salt to taste, mix it well. Keep the flame on low to medium to prevent the idles in the bottom from roasting.
- Finally add the idli podi or gun powder and mix it in.
- Serve it hot with chutney or pickle. It can be eaten as it is too.
Notes
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