Prepare a checklist and keep the necessary items nearby.

I took the idli out of the refrigerator. Placed the idlies on the idli plate and steamed for 5 minutes. Over medium high flame, heat oil in a kadai. Add mustard seeds, let it splutter, then stir in cumin seeds, fenugreek seeds, asafoetida and peanuts. Wait until it gets aromatic. Then sauté onion with green chili, ginger, curry leaves. Continue cooking 3-4 minutes until onion gets translucent. Stir in salt, rest of spice powders and kasuri methi.

With your fingers crush the idlies and add it to the kadai. Continue cooking for a couple of minutes until everything gets combined. Garnish with chopped cilantro. Aromatic flavorful idlies are ready for your eating pleasure. Transfer idli uppuma to a serving bowl.