Idli Chaat Recipe

Name: Idli Chaat Recipe
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 20 null Idli mini; 1 tablespoon Idli Dosa Podi (Milagai Powder); 1 tablespoon Oil; 1 null Onion finely chopped; 1/2 cup Curd (Dahi / Yogurt); 1/4 cup Green Chutney (Coriander & Mint); 1/4 cup Sweet Chutney (Date & Tamarind); 1/2 cup Sev; 1/4 cup Coriander (Dhania) Leaves finely chopped; 1/2 teaspoon Black Salt (Kala Namak); 1 teaspoon Chaat Masala Powder; 1 null Lemon juiced

Jyothi Rajesh

July 7, 2019

5242 Ratings

Time:Prep: 30 M|Cook: 0 M|Total: 30 M

Makes:2 Servings

Meal:Snack

Cuisine:Fusion

Idli Chaat is a fusion recipe which is an amalgamation of South and North Indian cuisine. A unique dish that is best to make if you want to use any leftover idlis from the breakfast. Turn them into spicy, tangy, chaat for your evening snack or as an appetizer for lunch. If you want to try a new chaat recipe, this recipe is your dish.

Idlis go well with any kind of chutneys and since they have a very mild flavour as such they go beautifully well with the green chutney and the tamarind chutney. This chaat can also be served at your next chaat party. everyone will love it and will surely ask for a second helping.

Serve Idli Chaat as a tea time snack with a hot cup of Masala Chai or South Indian Filter Coffee .

You can also try other chaat recipes such as :

Serve Idli Chaat as a tea time snack with a hot cup of Masala Chai or South Indian Filter Coffee .

You can also try other chaat recipes such as :

Ingredients

20 Idli, mini

1 tablespoon Idli Dosa Podi (Milagai Powder)

1 tablespoon Oil

1 Onion, finely chopped

1/2 cup Curd (Dahi / Yogurt)

1/4 cup Green Chutney (Coriander & Mint)

1/4 cup Sweet Chutney (Date & Tamarind)

1/2 cup Sev

1/4 cup Coriander (Dhania) Leaves, finely chopped

1/2 teaspoon Black Salt (Kala Namak)

1 teaspoon Chaat Masala Powder

1 Lemon, juiced

Instructions for Idli Chaat Recipe

To begin making the Idli Chaat Recipe, rub a little chutney powder on both sides of the mini idlis and keep them aside.

Heat 1 tablespoon oil in a shallow pan. Place the idlis on the pan and shallow fry for about 30 seconds from both the sides. Remove from pan and arrange it on a serving plate.

Add about 1 teaspoon thick curd on each idli pieces and sprinkle finely chopped onions and sev on the top.

Drizzle about 1 to 2 teaspoon of dhaniya pudina chutney and date tamarind chutney on top of the idlis.

Once done garnish with finely chopped coriander leaves on the top. Sprinkle a little black salt and chaat masala powder on the idli chaat and squeeze a little lime juice all over and serve.

Serve Idli Chaat as a tea time snack with a hot cup of Masala Chai or South Indian Filter Coffee .