I can safely call this dish innovative and unique. 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.
Servings: 2 servings
- 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.