Roughly chop the idlis or cut them into big cubes. Some deep fry the idlis and then add to the masala but I prefer plain idlis tossed in masala. For the masala, heat oil in a kadai, splutter mustard, cumin, fennel, split black gram and curry leaves. Add chopped onions, green chilies, crushed ginger and garlic. Fry them till slightly browned. Add the chopped tomatoes and cook until it mashes. Now add turmeric powder, red chili powder, coriander powder, black pepper powder and salt. (Remember: Idli already has salt in it, so add whats necessary for the gravy) Fry until the masala cooks, add the chopped idli pieces and toss over medium flame until the masala coats well.  Garnish with coriander leaves and switch off. Serve them hot or pack it for lunch. Great for kids evening snack, picnic parcels or any quick fix.