In a greased cake tin, add the batter and steam cook for 5-10 minutes or until a tooth pick comes out clean.
Remove from the tin and cut into small pieces.
Heat a pan and add oil.
Add the dhal and when it starts browning add mustard and hing.
Add curry leaves and when the spluttering stops, add the spice powder.
Add the idlis immediately and give a nice mix.
Serve it hot immediately.