Ingredients:

1. 5-6 leftover Idlis
2. 1 tsp Whole Mustard
3. 12 Curry Leaves
4. 2 pinch Hing
5. 1 tsp Keya Kashmiri Paprika Powder
6. 1 tbsp Keya Piri Piri
7. 2 tbsp Butter or Oil

Instructions:

1. Cut leftover Idlis into quarters.
2. Heat oil or butter in a non-stick pan or Tawa.
3. Add mustard seeds, curry leaves, and Hing.
4. Saute the mixture thoroughly.
5. Introduce cut Idlis into the pan.
6. Sprinkle Keya Piri Piri and Keya Kashmiri Paprika Powder.
7. Fry Idlis until they achieve a golden brown hue.
8. Garnish with fresh coriander leaves and serve.