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.
