For: Nitra Idli Rice
Idli Upma
- Vegan
- Indian
- ⏱ 15 min
- Serves 2–3
The best use for leftover idlis — crumbled and stir-fried with a South Indian tempering until crisp at the edges.
Method
- 1
Crumble the idlis
Break the leftover idlis into rough, bite-sized crumbs using your hands. Set aside.
- 2
Temper the spices
Heat the oil in a pan over medium heat. Add the mustard seed and urad dal, and fry until the mustard seed crackles and the dal turns golden.
- 3
Cook the aromatics
Add the curry leaves, onion and green chilli, and sauté 3–4 minutes until the onion softens.
- 4
Season
Stir in the turmeric and salt, cooking for 30 seconds until fragrant.
- 5
Add the idli crumbs
Tip in the crumbled idli and toss gently to coat evenly in the tempering. Cook 3–4 minutes, stirring occasionally, until lightly crisp at the edges.
- 6
Finish
Scatter over fresh coriander and serve warm.
A squeeze of lemon and a spoon of Nitra Coriander Chutney turn this humble breakfast into something worth repeating on purpose, not just as leftovers.