This amazing fusion Idli Chaat Recipe is a simple chaat made with fresh or leftover Idli are served with curd on top, green and tamarind chutney, few spices and topped with onions and crunchy sev. Use of curd will make this chaat more soft. In north India, curd is usually preferred in mant of chaat recipes, so you can add your own choice of toppings too. You can deep fry or shallow fry these idli with very less oil. Transfer the fried idlis on kitchen napkin.
The best thing about Idli is that can be twisted in many different ways and gives a purpose to people who don’t like to waste food. In India many of recipes made using leftover food. e.g. Vegetable Pulaav or Rice Cutlets from leftover rice. Veg stuffed rolls or fritters from leftover chapatis and in this lockdown period due to corona virus, we also tried to make pizza with leftover phulkas. Similarly with leftover Idlis, can make Masala idli or Idli upma or Idli manchurian or Idli fry recipe. Infact, a great way to use leftover food. If you love idlis , then this chaat recipe is best to make for your loved ones.
If you don’t have leftover Idlis, then make some fresh idlis for this spicy, tangy chaat as an evening snack, even for kids tiffin box.
If you suddenly have guests and you cannot prepare an elaborate meal, then this is a quick recipe because it takes very less time. Serve Idli Chaat as a tea time snack with Masala Chai or South Indian Filter Coffee.
If you never tried this recipe before then go through with the recipe mentioned below.
Idli Chaat
Print RecipeIngredients
- 3 cups idlis cut into small bite size pieces
- 1 tablespoon oil
- 1 onion finely chopped
- ½ cup curd/yogurt (dahi)
- ¼ cup green coriander and mint chutney
- ¼ cup sweet tamarind chutney
- ½ cup sev
- ¼ cup coriander leaves (dhania) finely chopped
- ½ teaspoon black salt (kala namak)
- 1 teaspoon Chaat Masala Powder
- 2 teaspoons lime juice
Instructions
To make Idli Chaat Cut the idli into small bite sized pieces. Heat 1 tablespoon oil in a frying pan. Place Idlis and shallow fry on medium heat, till golden brown & crisp from both sides. Place the shallow fried idlis on a serving plate and arrange on it. Add a layer of thick curd on top of each Idli pieces. Sprinkle finely chopped onions and crunchy sev on top. Put or drizzle about 1-2 teaspoon mint-coriander chutney and sweet tamarind chutney on top of it. Add little finely chopped coriander leaves on the top for garnishing. Sprinkle a little black salt and chaat masala powder. Squeeze little lemon juice on top of it.(optional). Serve the idli chaat immediately. Tips-
- For crisp taste of fried idlis, do not add curd.
- For enhancing the taste or flavor, add some pomegranate seeds grated carrots too.