Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, dry chilies, green chilies, curry leaves, urad dal and rice.
Saute for a few seconds and add the crumbled idli, salt, pepper powder and peanuts. Stir fry on a medium flame for 2-3 minutes.
Switch off the flame and add the coriander leaves. Toss well and serve along with coconut chutney for a simple and sumptuous breakfast.
