Idiyappam Upma | How to make Idiyappam Upma

By Bethica Das  |  16th Mar 2018  |  
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  • Idiyappam Upma, How to make Idiyappam Upma
Idiyappam Upmaby Bethica Das
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About Idiyappam Upma Recipe

This is a simple and a very easy snack item made with any leftover Idiyappam (String Hoppers). In fact, it happens to be a very popular breakfast in Kerala. Very delicious, healthy and wholesome, they can be relished as an evening tea-time snack along with coconut chutney. Fresh grated coconut serves as a perfect garnish and is also a great option for a lunch box meal.

Idiyappam Upma

Ingredients to make Idiyappam Upma

  • 3 leftover idiyappam balls, shredded
  • 2 tbs. oil
  • 1 tsp. mustard seeds
  • 2 green chilies, slit
  • 1 tsp. urad dal (split black gram)
  • 1 sprig curry leaves
  • 1" ginger grated
  • 1 cup frozen mixed veggies
  • salt to taste
  • 1/2 tsp. turmeric powder (opt)
  • 2-3 tbsp. roasted peanuts
  • 1 tbsp. curry leaves podi / any idli podi
  • coriander leaves to garnish

How to make Idiyappam Upma

  1. Heat oil in a non-stick pan and temper with mustard seeds and green chilies. After it stops spluttering, add the curry leaves, urad dal and ginger. Saute for a few seconds.
  2. Now add the mixed veggies and continue to fry for a minute. Then add the shredded idiyappam, roasted peanuts, salt and turmeric powder.
  3. Saute on med. flame for 2-3 minutes. When done, sprinkle the curry leaves podi and serve, garnished with coriander leaves.

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