Idli Chaat
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5.0
9 reviews
Excellent
Idli Chaat
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Idli Chaat is essentially made using leftover Idli where crispy pan fried idli are topped with tangy and sweet chutneys, onions, herbs, spices and sev. This Idli Chaat recipe is quick, filling, tasty and fun!
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Ingredients
- 9 to 10 Idli - regular sized
- 1 to 2 tablespoons oil or as required, for pan frying idli
- 1 onion small-sized, finely chopped
- 1 tomato small-sized, finely chopped - optional
- 3 to 4 tablespoons curd (yogurt) - dairy or vegan, add as required and optional
- 3 tablespoons Mint-Coriander Chutney or Coriander Chutney, or Green Chutney as required
- 3 tablespoons tamarind chutney or as required
- 3 tablespoons boondi (fried gram flour balls) - optional
- ¼ to ½ teaspoon red chili powder
- ½ to 1 teaspoon chaat masala or add as required
- ½ teaspoon roasted cumin powder or add as required
- 2 to 3 tablespoons sev - finer thin variety, for garnish
- black salt or edible food grade rock salt or regular salt, add as required
- 2 to 3 tablespoons chopped coriander leaves - for garnish
Instructions
- Cut the idli into small bite size pieces.
- Add oil in a frying pan or skillet and spread it with a spatula or spoon.
- Heat oil on a medium-low to medium-heat.
- Place the idli pieces on the hot oil in the skillet.
- Pan fry the idli pieces on medium heat, till they are golden brown and crisp, flipping them as needed.
- If you have used too much oil for frying, then drain the pan fried idli on paper towels.
- Divide the fried idlis on three to four small plates.
- Add 2 to 3 teaspoons of finely chopped onions on top on each plate. If you want, you can also add finely chopped tomatoes too.
- If you want to use curd, then spread a layer of curd on top of the fried idli pieces.
- Add a few teaspoons of mint-coriander chutney and sweet tamarind chutney on top of it.
- Sprinkle 2 to 3 tablespoons sev, 1 tablespoon boondi, a few pinches of black salt or regular salt, roasted cumin powder, red chilli powder and chaat masala on top on each plate.
- Garnish with some chopped coriander leaves.
- Serve the Idli Chaat immediately.
Notes
- Alter the spices and chutneys according to your taste preferences.
- While pan frying, ensure that the idli are not hot or warm. The idli can be at room temperature.
- Easily make a big batch of this recipe for small parties. You will need a good amount of leftover idli to make the chaat for small get togethers.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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