Masala Idli

I had left over of idli from last night. Kids are at home as they have 1st term break. So wanted to use the left over idli and do breakfast for them. Also want to do with less oil. It has been a while since I have made masala idli

Idli - 8 no.
Big onion - 1 
Tomato - 2 to 3 medium
Garlic - 3 pods
Ginger - 1 Inch
Garam masala - 1/2 teaspoon
Sambhar powder - 1 teaspoon.
Coriander leaves - few
Turmeric powder - a pinch
Curry leaves - (optional)
Salt - as per taste
Oil - 3 tablespoon
Asafetida - pinch
Mustard seeds - 1/2 teaspoon.
Urad dhal - 1 teaspoon.

Cooked Peas - 2 tablespoon

Allow the idli to cool and cut it into cubes.
Chop Ginger, onions,garlic and tomatoes finely.
Heat 1 tablespoon oil when the oil is hot add garlic,ginger and fry till it is brown, Add Onion and fry till it is translucent
Add Tomatoes and fry till it is soft
Allow it to cool and grind to smooth paste
Heat oil in a pan. Add mustard seeds. When they splutter, add urad dhal, hing and turmeric powder. 
When dhal is golden brown, Add idli and fry for 1 min. Add Sambar powder and gram masala. Fry for 7-9 mins till idli is crisp and masala powder blended well
Add ginger, garlic, onion and tomato paste. 
Add salt just for this mixture. (Already there is salt in the idli). Mix well so that gravy is coated evenly on idli.  Fry till nice aroma comes (about 5 mins)
Add peas and mix well
Add chopped coriander leaves and mix gently.
This can be served hot and also tastes good when not hot. So, you can pack it for lunch box also.