Idli Upma is a South Indian breakfast dish made with idli batter and spiced with coriander, cumin, black pepper, ginger, chilli powder.

Idli Upma is a dish made with idli batter and vegetables. It is also known as idli usli, idli phan or simply idli. Read more in detail here: lemon idli upma.

South Indians eat idli for breakfast every day. There are only two methods to dispose of leftover idlis at home. Make idli upma with the remaining idlis or fry them to make them crispy.

Idli usli/idli phaan is a yummy alternative to the boring idli. Idli upma is made by powdering/crumbling the idlis with your hands and seasoning them to create a delicious snack. This meal is enhanced by the flavorful spices. In Konkani, this spicy, seasoned, powdered idli dish is known as idli usli or idli phaan. This idli upma may be served for breakfast or as a snack during tea time. Idli upma is also often made at home when a batch of leftover idlis has to be emptied. 

When making idli usli/idli phaan, it’s essential that the idlis don’t stay together when powdered, and that the cooked idli rava separates properly. The idli should not remain in tiny clumps after being powdered. You may make do with such idlis, but the finest idli phaan/idli usli is made with properly separated cooked idli rava, i.e. a dry powdered idli.

Just a few of idlis will yield a lot of idli phaan, thus adjust the number of idlis appropriately. In addition, idli upma has the greatest texture when prepared with steamed idlis. The dry, powdery idli texture may not be achieved with freshly steamed idlis.


  • 3 to 4 idlis
  • 1 large onion (optional)
  • 3 green chili peppers
  • 1 red chili, dried
  • 2 curry leaves (leaflets)
  • a quarter teaspoon of mustard seeds
  • urad dal, 1/2 teaspoon (split black lentils)
  • 3–4 tbsp. olive oil
  • 2 teaspoons grated fresh coconut (optional)
  • a half-worth lemon’s of lemon juice (optional)
  • 1 tablespoon fresh coriander, chopped (optional)
  • a pinch of powdered asafoetida (optional)
  • season with salt to taste

Serves: 2

Time to prepare: 15 minutes

Method of Preparation:

1. Hand-crumble the idlis into a fine powder, making sure that all of the idli rava is completely separated. Make certain there aren’t any clumps. That’s when each bite absorbs the seasoning’s flavor and tastes delicious. The clumps, on the other hand, if any exist, are tasteless. 

Set things aside for now.

2. Peel the onion and slice it as thinly as possible before setting it aside. 

The onion may even be finely chopped.

3. In a wok, heat the oil and add the mustard seeds.

4. When the mustard seeds begin to sputter, add the urad dal, sliced green chilies, and dried red chilies split into small pieces and cook until the urad dal begins to brown.

5. Stir in the asafoetida powder and curry leaves. Allow them to sizzle for a few moments.

6. Add the sliced/finely chopped onion and a pinch of salt to speed up the cooking process. Cook over medium heat until it becomes transparent and begins to brown.

Onion, on the other hand, is optional, and the idli usli is delicious even without it.

7. Mix in the powdered idli well. If necessary, adjust the salt.

8. Simmer for a few minutes to warm up the powdered idli. Make sure the powdered idli doesn’t cling to the bottom of the pan by sautéing it every now and then.

9. Stir in the shredded coconut, chopped fresh coriander, and lemon juice.

10. Remove from the heat and serve immediately.

Here are some additional Konkani breakfast and teatime snack dishes.

Tags: idli phaan, tea time snack, breakfast, Konkani food, Konkani recipe, Konkani culture, Konkani dish, Udupi cuisine, Mangalore cuisine

The rava idli recipe is a traditional South Indian dish that consists of steamed rice and lentils. It is sometimes called as Idli Upma, which is a popular breakfast in the south Indian state of Tamil Nadu.

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