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 :
Idli Chaat Recipe
Preparation Time:15 minutes | Cooking Time : 10 mins | Makes:2 plates
Recipe Category: Chaat | Recipe Cuisine: Indian
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
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.
My 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.
abinaya says
July 3, 2014 at 9:29 amWow super idly chat sharmi.going to try it. Today tried ur puliotharai recipe it came out well.
Kurinji says
July 3, 2014 at 9:34 amWow, interesting and innovative recipe….Thans u sharmi…
Ramya Venkateswaran says
July 3, 2014 at 9:42 amwow thats A colorful treat
Kaushalya Bashyam says
July 3, 2014 at 10:13 amWow thats a nice variation to a usual chaat…
Chitra Ganapathy says
July 3, 2014 at 1:13 pmwow, super idea.will try for my doter 🙂
Veena Theagarajan says
July 3, 2014 at 1:17 pmWow! nice fusion of south and north Indian recipe
Deepa Viji says
July 3, 2014 at 2:33 pmThat's an interesting idea and recipe as well!!!
traditionallymodernfood says
July 3, 2014 at 3:01 pmIt looks like dahi papadi chat.. Amazing
Sangeetha M says
July 3, 2014 at 5:14 pmwow..this sounds so yummy and interesting…nice idea Sharmi! I love curd idli a lot, this one with chaat chutneys sounds even more delicious…love it!
nandoos Kitchen says
July 4, 2014 at 12:37 amwow! nice idea..
Santhi Devi says
July 4, 2014 at 9:04 amVery interesting blend of south and North Indian chat.
Ree Kasirajh says
July 4, 2014 at 4:17 pmAmazing idea.. Looks so good