Masala Idli

Cut the leftover idlis into quarters and set them aside.

Heat oil in a pan over medium-high heat.

Add mustard seeds, dry red chillies and curry leaves to the hot oil. Allow them to splutter.

Add chopped onions and ginger garlic paste, and saute them until they become translucent and fragrant.

Add chopped tomatoes and stir them in. Cook until they become soft and mushy.

Add desiccated coconut, sambhar powder and salt to the mixture and mix well.

Next, add water and lemon juice to the mixture, stir and cook for a minute.

Place the idli pieces into the pan and toss them with the masala. Cook for 2-3 minutes over medium heat, then turn off the heat.

Garnish with coriander leaves and serve Masala Idlis hot.