Idli Uppuma (Method 1)

I had left over idli so fro today morning breakfast I made idli Uppuma. Traditionally my mum or MIL uses Idli podi however I started use  Kollu podi for the past 1year. It tastes nice. I like pepper spice than chilli. My kids like this also. If they are willing to take this for school break this is definitely a good option. For them you can serve with tomato sauce.

Idli (left over) - 4 to 5 Nos
Big onion - 1 No
Green Chillies - 2 
Fresh ginger - 1 Inch
Kollu Podi - 2 teaspoons
Turmeric powder - a pinch
Oil (preferrably gingelly oil) - 2 tablespoons
Mustard - 1/2 teaspoon
Bengal gram dhal - 1 tablespoon
Urad dhal - 1 tablespoon
Asafotida Powder - a pinch
Curry leaves - 1 String
Coriander leaves - 1 teaspoon
Salt per taste

Cut the idlies using a sharp knife into small squares. Keep aside.
Chop onion, green chillies and fresh ginger finely.
In a kadai put the oil and when it is hot add mustard. When it pops up, add bengal gram dhal and urad dhal along with asafotida and fry till the dhals become light brown.
Add curry leaves,  chopped onion, green chillies and ginger pieces. Fry on medium flame for two to three minutes. Then add idli pieces along with a pinch of salt and turmeric powder.
Stir gently. Sprinkle kollu podi and mix throughly and remove.