Slit idlis into halves horizontally, keeping tops and bottoms together.
Heat a saucepan, add oil.
When hot, add mustard, sesame seeds .
When they splutter, add onion, stirfry till light brown.
Add peanuts, malaga pudi, salt, stir.
Brush idlis with fat all over.
Place lower part on a tray.
Spread some prepared mixture on it.
Place top half on it. Press lightly.
Sprinkle some cheese over top.
Repeat for remaining idlis and mixture.
Place on a rack under hot grill till cheese starts sizzling.
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.