Idli Chaat Recipe

Idli Chaat is a fusion twist that brings the comfort of South Indian idlis and the flavor burst of North Indian street food into one delicious dish. This recipe is perfect when you’re craving chaat but want something light and wholesome, and it can be made with either fresh or leftover idlis. This chaat never fails to impress.

The crispy mini idlis are tossed in butter, topped with chilled curd, spicy & sweet chutneys, crunchy onions, and a generous sprinkle of coriander leaves, sev – every bite offers a mix of textures and flavors. It’s a refreshing snack that comes together in minutes. It’s an ideal option for evenings, get-togethers, or as a party starter.

Jump to:

• About Idli Chaat
• Idli Chaat Ingredients
• How to make Idli Chaat Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Idli Chaat

Idli Chaat is a flavorful snack made by roasting mini idlis until they are golden and slightly crisp. These crispy idlis form the base for the toppings, followed by a layer of smooth curd, tangy chutneys, and crunchy sev. You get a perfect balance of soft, crisp, and spicy flavors in each bite.

The best part is that this recipe is completely customizable. You can make it spicier, skip the curd, or even add pomegranate and grated carrots for extra crunch and to make it healthy and filling.

This chaat recipe is not only tasty but also quick to make. It’s a fun way to enjoy idlis differently, and kids will love the colorful plate. You can make it fresh anytime with what you have at home.

This dish can also be made with breakfast idlis. Since it doesn’t require deep frying, it’s also on the healthier side compared to traditional chaats. It’s one of the most colorful chaat recipes. It’s vibrant, satisfying, and full of flavor in every bite. Even a small plate feels filling and fun to eat.

Idli Chaat Ingredients

• Mini idlis – This is the base for the chaat. Fresh or leftover idlis work well. If using regular idli’s refrigerate at least for 30 minutes then cut in small cubes and use it.
• Butter – Used for toasting, gives a slight crisp and buttery flavor to the idlis. You can replace it with ghee too.
• Curd – Adds creaminess and a cooling effect, balances the spice of the toppings.
• Sweet chutney, green chutney – Adds a classic sweet, spicy, and tangy flavor to the dish.
• Red chili powder, chaat masala – Adds heat and enhances flavor and taste.
• Onion, plain sev – Adds texture and crunch to the chaat.
• Coriander leaves  – Adds freshness and a pop of color

Similar Recipes

• Idli Upma
• Idli Manchurian
• Pepper Idli
• Podi Idli
• Tawa Idli
• Mini Idli Sambar

Why This Recipe Works

• Uses leftover idlis in a creative and tasty way.
• Quick to prepare with minimal ingredients.
• It’s easy to customize. You can add your favorite toppings.
• No deep frying, makes it a healthier option.
• Great for parties or quick snacks
• Child-friendly and visually appealing recipe.
• Can be served both cold and warm.

How to make Idli Chaat Step by Step

1.Make idlis in mini idli mould. Carefully scoop it out and let it cool down. Then in a dosa tawa toast it using butter.

2.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 and enjoy!

Expert Tips

• Idlis – You can use leftover idlis , refrigerate for minimum 30 minutes to make it firm while roasting. It will not crumble when refrigerated.
• Toasting – Roast on low flame to avoid burning. Yon can deep fry the idlis if you want.
• Curd – Use fresh and thick chilled curd for best results.
• Chutneys – You can adjust chutney quantity based on spice preference. Sweet chutney and green chutney both are mandatory for this chat as it makes this dish tastier.
• Butter – Adds richness, use butter instead of oil for roasting. You can even toast in ghee.
• Sev – Add it just before serving to maintain crunch.
• Coriander leaves – Use fresh, finely chopped coriander for freshness and aroma.
• Onions – Use finely chopped onion for a pleasant crunch.
• Spice Powders – Sprinkle spices evenly for balanced spice and flavor.

Serving and Storage

Serve idli chaat immediately after assembling. Not suitable for storing once prepared. It becomes soggy after some time so assemble and serve immediately.

If you want to serve for parties or get together then make idli, chat chutneys and other ingredients ready well ahead of time. Assemble while serving time and enjoy!

FAQS

1. What can I use if I don’t have mini idli moulds?

You can make regular idlis and cut into small cubes and use.

2. Can I make this ahead of time?

You can roast the idlis in advance, but assemble just before serving.

3. Can I deep fry the idlis instead?

Yes, you can deep fry them if you prefer a crispier texture.

4. Can I add other toppings?

Yes, you can try pomegranate, grated carrots, or boiled corn for a different taste.

5. Can I make it without chutneys?

Yes, but chutneys add essential chaat flavor.

6. How can I increase the spice level?

You can add more green chutney or sprinkle some more red chili powder while assembling.

If you have any more questions about this Idli Chaat Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Idli Chaat Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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