You are either going to hate me or go “wow, what an idea!” when you read through this unique Idli chaat recipe. If you thought Idli upma was the only way finish left over idlis, this recipe is going to prove that wrong.
Wait, I haven’t even mentioned about the best thing about this idli chaat yet. So the best part – NO WASTAGE OF FOOD , it’s a great way to give food purpose. We are talking about those few extra idlis that always gets left out from the morning breakfast. And most of the times when I’m out at work in the morning hours and come back home to find those 2 idlis lying in the hot pack I end up making idli upma for my evening tea time mini snack. Idli upma is sooo delicious, can’t deny that! But idli chaat is something else!
Are you scrunching your face with the idea of using idli’s in chaat? I say give it a try and I bet you will fall for the uniqueness and it’s taste.
Idli chaat is an amalgamation of South and North Indian cuisine. A unique dish that is best to use up the left over idlis from the breakfast and turn them into spicy, tangy, chaat for your evening snack or as an appetizer for lunch. This recipe is straight forward and all you have to have is the famous chaat chutneys (mint-coriander chutney and sweet tamarind chutney) in your fridge, and you are ready to go! I always stock some mint chuntey in my fridge, because I love it so much that I drizzle that over my parathas, serve it with rice and ofcourse when in mood for chaat I’m all set for the evening chaat.
Don’t have left over idlis, no problem, make some fresh idlis just for this chaat, because it’s sooo good..
The lightly sauted idlis with chutney powder along with mint-coriander and sweet tamarind chutney, topped with fresh raw onions, coriander leaves and sev with dollops of thick curd(yogurt) makes this dish just a perfect chaat. You have to try this recipe to know what I’m talking about. Trust me, you will love this chaat.
Interested in more chaat recipes?
Here you go –
- 1 cu[ left over idli (I'm using mini idlis)
- 1 tbsp idli podi
- 1 tbsp oil
- 1 onion, finely chopped
- 1/2 cup thick curd
- 1/4 cup spicy mint-coriander chutney
- 1/4 cup sweet tamarind chutney
- 1/2 cup sev
- 1/4 cup coriander leaves, finely chopped
- little black salt
- little chaat masala
- lime juice
- Frying the idlis - If you have regular sized idlis cut them into small round bite sized pieces. Rub little oil over the idli and then coat with idli podi on both sides. Heat 1 tablespoon oil in a shallow pan. Place the idlis on the pan and shallow fry for about 30 seconds on both sides. Remove from pan.Making chaat - Arrange idli on a serving plate. Add about ½ to 1 teaspoon thick curd on each idli pieces. Sprinkle finely chopped onions and sev on top. Drizzle about 1 to 2 teaspoon(or preferred amount) of mint-coriander chutney and tamarind chutney on top. Add little finely chopped coriander leaves on top. Sprinkle little black salt and chaat masala powder. Squeeze little lime juice on top(if you prefer).9. Serve immediately. Lip-smacking, unique chaat makes a great party appetizer too. Surprise your guests with this unique chaat!
- I personally find using mini idlis more convenient. You can hold the idli pieces as pani puri and pop them in mouth.
- For diary-free option leave out the curd all out.
- For enhancing the taste add some grated carrots too.
- Black salt and chaat masala makes all the difference in this chaat. The flavor and taste from it is amazing. Don't skip these.