Crumble the idli well and set aside.

Usually left over Idlis are slightly dry. For crumbling easily, just dip the idli in water for just 2 seconds and then try. U can easily crumble and it will be soft too..

U can also freeze the leftover idlis in an air tight box for easy crumbling. But after crumbling sprinkle some water & add salt to make it soft.

One more way is just crumble the idli well (without freezing) and sprinkle some water over it. It helps to keep it soft . Add salt to it, mix well and set aside. My mom follows this method.

In an iron wok, add mustard seeds. Let it splutter completely. Then add the urad & chana dal and saute till golden brown. Now add the pinched red chilli, finely chopped onions, ginger, slit green chilli and curry leaves. Saute till onion turns transparent.

Lastly add the crumbled idli and mix well. Keep it in low flame for 10 minutes till it forms a burnt layer in the bottom. (We call it as adai/ porukku). It tastes very nice and crispy. But adai/ porukku forms only if you use iron or aluminium kadai not in the non-stick pan.

Check for salt and switch off the flame. Garnish with coriander leaves if desired.