- Prepare the idli. Let it cool down completely. You can use leftover idlis too.
- Heat oil and ghee in a pan. Add urad dal and mustard seeds. Let them crackle and then add asafoetida.
- Add idlis and gently stir it. Add dry idli chutney, salt, and pepper.
- Stir for a minutes and transfer it to a plate. Garnish it with chopped cilantro.