Cut the 2 idlis into small pieces (1/2inch sized cubes), you could cut the curvy sides also small 1/2inch long pieces
To another bowl, beat an egg,
Add chili powder, salt, water and beat well
Once beaten well, drop the idli pieces to it and gently stir
Keep it aside for 5-10mins
To the appa chatti or a small wok kept on low to medium flame, pour coconut oil
Once the oil is heated up, pour the egg-idli batter to it, and gently spread it (not too much, but gently to the sides, so that all the idli pieces are laying flat and not on top of the other)
Close and cook for 5-7mins until the lower part is cooked or slightly brown/golden color
Then using a flat spoon or turner gently flip without breaking the egg idli into pieces
(If it is not fully cooked in the lower part, it would break when trying to flip) And if it breaks it is totally fine, you just need to gently spread it nicely
Then again cook the other side for another 5-7minutes
Then take it off the wok and serve hot
Yummy Egg idli is ready.