1. Slit idlis into halves horizontally, keeping tops and bottoms together.

2. Heat a saucepan, add oil.

3. When hot, add mustard, sesame seeds .

4. When they splutter, add onion, stirfry till light brown.

5. Add peanuts, malaga pudi, salt, stir.

6. Brush idlis with fat all over.

7. Place lower part on a tray.

8. Spread some prepared mixture on it.

9. Place top half on it. Press lightly.

10. Sprinkle some cheese over top.

11. Repeat for remaining idlis and mixture.

12. Place on a rack under hot grill till cheese starts sizzling.

13. Serve hot with coconut chutney or curds.

Making time: 20 minutes (excluding malaga pudi powder)
Makes: 10 idlis
Shelflife: Use leftover or day old idlis. After grilling best fresh.