Idli Chaat Recipe

Ingredients

Preparation Time:15 minutes | Cooking Time : 10 mins | Makes:2 plates

Recipe Category: Chaat | Recipe Cuisine: Indian

Mini Idli’s – 16

Curd – 4 tbsp

Big Onion – 1 tbsp chopped finely

Red Chilli Powder – a tiny pinch

Roasted Jeera Powder – 1/4 tsp

Chat Masala powder – a generous pinch

Chaat Chutneys – 1 tsp each

Plain Sev – 1/8 cup

Butter – 2 tsp

Coriander leaves – to garnish

Salt – to taste

Note : The given measure is for making 2 plates of idli chaat

Idli Chaat is a very easy, quick and guiltfree chaat recipe. I mostly end up using leftover idlis for making idli upma but last month when I made chaat chutneys for making aloo tikki chaat, I had leftover chutneys so made this easy chaat and enjoyed it myself, hubby who is not fond of idli loved this chaat. Me and mittu both of us love idli anytime, mittus fav is idli podi toast and idli with rasam 

If you have chaat chutneys ready, then making chaats is very easy and homemade chaats are more hygenic and the main plus is you can alter the ingredients and measure as per your liking.Check out more leftover idli recipes.

Method: Make idlis in mini idli mould. Carefully scoop it out and let it cool down. Then in a dosa tawa toast it using butter.

Arrange the mini idlis in the serving plate, first add curd, then add sweet and green chutney then add raw onion, sprinkle roasted jeera powder and chat masala powder. Finally garnish with sev and coriander leaves.

Serve idli chaat immediately.

Notes:

Adding curd is purely optional but I recommend adding it.

I just wanted to make mini idli’s so I used my mini idli mould. You can even use leftover normal idli cut into cubes.

You can replace butter with oil

Adding roasted jeera powder gives a great flavour.

You can even deep fry the idlis or oven toast them. I just toasted in dosa tawa.

As I just toasted the idlis I didnt drain in tissue paper, if you are deep frying and find too much oil, then drain in tissue paper and then use it.

Tawa toasted idlis aren’t very crisp they are slightly crispy.If you want crispy idlies then deep frying is the only option.

You can fry in paniyaram pan also.

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