Cut each idli into 6 pieces depending upon the size of the idlis.
Heat 1 tablespoon oil in a pan and shallow fry the idli pieces with salt according to taste and keep them aside.
Now heat the remaining oil in a pan, add mustard seeds, curry leaves, green chillies and sauté for 30 seconds.
Add chopped onion, capsicum, whole red chillies and sauté well.
Add the tomatoes and sauté until the tomatoes are cooked and mushy.
Add the corn kernels and oregano and mix well.
Then add the fried idli pieces, ginger garlic paste, schezwan sauce, grated coconut and half cup of water and mix well gently by turning the idlis upside down carefully.
Garnish with chopped coriander leaves.
Do the plating and serve hot with ketchup or coconut chutney.
