Heat oil, crackle mustard seeds.
Pop in urad dal and chana dal (bengal gram). Roast until it changes colour
Put in curry leaves and finely chopped onions. Fry until it turns transparent. Need not fry till brown as we want little crunchiness in the dish.
Add chopped tomatoes (optional) and mix well. cook until mushy.
Put in turmeric powder, chilli powder, idli podi mix and salt required for the onion and tomato (Idli has salt already)
Mix well and cook for a couple of minutes in simmer until raw smell goes off.
Add the scrambled idlis, sprinkle little water all around (very little). close and let it sit for a minute. Open and let it cook for another minute until its completed mixed up and do not overcook as it tends to become hard.