Vegetable Millet Idli Upma: A Healthy South Indian Breakfast
50 minutes
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About Vegetable Millet Idli Upma: A Healthy South Indian Breakfast
Start your day with a nutritious and flavorful twist on a South Indian classic! This Vegetable Millet Idli Upma recipe transforms leftover millet idlis into a delicious and healthy upma, perfect for breakfast or a light dinner. It's packed with sauteed vegetables and a subtle blend of spices.This gluten-free recipe is surprisingly quick to prepare and offers a delightful combination of textures and tastes. The millet adds a wholesome base, rich in fiber and nutrients, making it a satisfying and energizing meal.Impress your family and friends with this simple yet elegant dish. The vibrant colors and fresh flavors make it a visually appealing and healthy addition to your meal repertoire.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Idlis (if making from scratch, adjust quantities accordingly):
- 1 cup Foxtail Millet
- 1/2 cup Lentils black, split
- 1/4 tsp Salt
- Water as needed Water for soaking and grinding
For the Upma:
- 6 Millet Idlis leftover or freshly made
- 2 tbsp Vegetable Oil or olive oil
- 1 medium Onion finely chopped
- 1 medium Tomato finely chopped
- 1-2 Chili Pepper adjust to taste, finely chopped, green
- 1 cup Bell Peppers finely chopped; can substitute with other colorful peppers
- 1/2 cup Beans finely chopped, green
- 1/2 cup Cabbage finely shredded
- 10 leaves Mint chopped
- 1 tbsp Ginger-Garlic Paste
- 1/4 tsp Turmeric Powder
- 1/2 tsp Chili Powder adjust to taste
- 1/4 tsp Cumin Seeds
- 1.5 tsp Salt or to taste
- 2 tbsp Water
- 1/4 cup Coriander chopped, for garnish
Instructions
Prepare the Idlis (if not using leftover)
- Soak foxtail millet and urad dal separately for at least 4 hours. Grind into a smooth batter, adding water as needed. Let it ferment for 8-12 hours.
- Steam the batter in idly molds until cooked through.
Prepare the Vegetable Upma
- Dip the millet idlis in water, squeeze gently, and crumble them. Set aside.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add finely chopped onions and saute until translucent. Add green chilies and saute for 30 seconds.
- Add ginger-garlic paste, turmeric powder, and chili powder. Saute for a minute until fragrant.
- Add chopped tomatoes, bell pepper, green beans, and cabbage. Saute for 5-7 minutes, until vegetables are tender-crisp. Add water if needed.
- Add the crumbled idlis to the pan. Mix well and cook for 5 minutes, or until heated through and slightly dry. Stir occasionally to prevent sticking.
- Garnish with chopped cilantro and serve hot with yogurt raita (optional).
Recipe Notes
Expert Tips
- For a richer flavor, toast the cumin seeds lightly before adding them to the pan.
- Feel free to add other vegetables like carrots, peas, or spinach to customize your upma.
- If the upma becomes too dry, add a tablespoon or two of water at a time until you reach your desired consistency.
- For a spicier upma, increase the amount of green chilies or chili powder.
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Recipe Nutrition
Calories: 83kcalCarbohydrates: 9gProtein: 2gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 1710mgFiber: 3gSugar: 6g
Priya Satheesh
Articles: 52
4 Comments
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This looks incredible! Thank you.
This looks incredible! I need to try it.
Absolutely fantastic! Thanks for the recipe.
This is so tempting! Thank you.