THEME:#60 CHATAKEDAAR CHAAT
Have you noticed how life in India can be so chaotic. Forget about getting problems sorted out in an orderly and calm fashion. Everyone thinks that the more you shout, the louder you are the problem will vanish. Shouting, loud accusations and chaos does not bring about solutions. However, after a bout of all this ‘hangama’ life carries on till we experience the next round of shouting which gets louder by the second and then suddenly peace and quiet rules. Has the problem been solved? Not at all but for many spectators it is entertainment. But isn’t the chaotic life that attracts so many to India again and again?I am grateful that I’m right now sitting in my apartment where the surroundings are peaceful and quiet and cool breeze cooling my home and typing my post out.
It’s Monday and time to present our #FoodieMonday#Bloghop recipe. Our #60th theme is Chatakedaar Chaat. There was much excitement on this theme during the week on chaats. Some knew exactly what they wanted to prepare and some didn’t. I was not sure what I wanted to make till Saturday. I’ve already blogged a few chaat recipes so it was difficult to choose something else.
Friday evening I went to buy an idli steamer and some idli batter to make podi idlis for breakfast on Saturday. My daughter and future son in law woke up late and rushed off to complete some work without having breakfast. Initially was thinking of making sambhar to serve idlis for lunch and then I remembered that during my last visit to Rama Krishna restaurant in Vile Parle(E), Mumbai I had tasted idli chaat. Being in Bangalore right now, I’m in the right place to present a north and south fusion chaat.
So the search began for idli chaat and I came across the recipe by the famous Chef Ranveer Brar. He served the idli chaat with flavoured mayonnaise. I’m not a huge fan of mayonnaise and that too in large quantities, a bit is fine in a salad. So getting the basic idea from his recipe, made my version of idli chaat and the end result certainly was chatakedaar(lip smacking tasty). I served 2-3 idlis to each person. It’s also the first time I used ready idli batter and was mighty impressed. By the way all my Kenyan fans, Hare Krishna temples do sell the batter. In UK I know many Sri Lankan shops sell the batter. Making the batter at home is not difficult… its a bit time consuming. Check out my homemade batter here.
12-16 idlis (leftovers or readymade)
1 cup finely chopped tomatoes
1 cup finely chopped onion
1 cup pomegranate seeds(arils, dadam)
½ cup chopped fresh coriander (dhania)
1-1½ cups fresh thick yogurt
½ cup mint leaves
1 green chilli
½-¾ cup green chutney
½-¾ cup date tamarind chutney
1 cup nylon sev
4 tbsp podi masala
½ tsp salt
oil for deep frying
- Cut the idlis into quarters. Heat oil for deep frying in a wok, pan or karai over medium heat.
- When the oil is hot fry the idli pieces in batches till they are light golden in colour.
- Keep the fried idli pieces on a kitchen towel(tissue) so that it soaks up the extra oil.
- Mix chopped tomatoes, onion, coriander and pomegranate seeds in a bowl. Add ¼ tsp salt and mix well.
- Wash the mint leaves and mince it in a chopper along with the green chilli.
- Add the mint chilli paste to the yogurt. Add ¼tsp salt and mix till its smooth.
- To serve, put the fried idli pieces on a plate.
- Drizzle yogurt over it.
- Top it with the onion tomato mixture.
- Add green and date tamarind chutneys.
- Sprinkle nylon sev over it.
- Sprinkle some pod masala and serve.
- Adjust the spice and chutneys according to your taste.
- Make mini idlis and fry.
- If you don’t get podi masala(I bought ready made), sprinkle some chat masala.
- If the yogurt is sour, add a bit of sugar to it.
- Click on the links to get recipe of the chutneys.
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