Heat oil in a heavy bottomed pan.

Add mustard seeds, cumin seeds, and urad dal to the hot oil.

Allow the spices to crackle.

Let the urad dal roast and lightly brown.

Add the finely chopped onions and saute until soft and tender on medium heat.

Add the finely chopped curry leaves, green chillies, and ginger.

Add the turmeric powder and the mini idlis and salt.

Saute until all the ingredients are well combined.

Check the salt and spice and adjust to suit your taste.

Turn the heat to low, cover the pan, and simmer for about 5 minutes.

Finally, stir in the freshly chopped coriander leaves.

Serve hot.