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1: Shred the idly into small pieces.

2: Heat gingelly oil in a pan and fry the peanuts. Remove the peanuts from the pan.

3: In the same pan, crackle mustard seeds and then add urad dal, chana dal, dried red chilli, asafoetida and curry leaves.

4: Add the slit green chillies and shallots. Saute for 2 minutes.

5: Add the shredded idlis. Mix well.

6: Add coriander leaves and lemon juice and turn off the heat. Mix well until combined evenly.