Idli Chaat

EVENT: FOODIEMONDAY/BLOGHOP

THEME: CHATAKEDAAR CHAAT

RECIPE: IDLI CHAAT

Idli Chaat is a makeover of leftover idlis. Idlis are fried till crispy. It is a lip smacking,irresistible, gluten free flavourful snack. Chutneys, vegetables, fruits, yogurt all add a medley of flavours.

It’s Monday and time to present our FoodieMonday/Bloghop recipe. Our #60th theme is Chatakedaar Chaat. There was much excitement around this theme during the week. Our Whatsapp group was tinging away endlessly. 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.

HOW THE IDEA FOR IDLI CHAAT AROSE

Friday evening I went to buy an idli steamer and some idli batter to make 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. Not knowing what time they will get back, I decided not to make the sambar. Was thinking of podi idli when suddenly I remembered the Idli Chaat I thoroughly enjoyed at Rama Krishna restaurant in Vile Parle(E), Mumbai for the first time.

Therefore, decided to kill two birds with one stone…not literally. Decided to make Idli Chaat. Would fit the theme for FoodieMonday/Bloghop and also we would enjoy a new dish at home.

HAVE I AIR FRIED THE IDLIS?

Not yet, but am going to try it out soon. In the meantime, if you do air fry them, please let me know how it turns out.

IDLI CHAAT RECIPE

As such, since I enjoyed the whole idli chaat dish by myself, I knew exactly what and how it was served. But still decided to do some research online and came across Chef Ranveer Brar’s Idli Chaat recipe. He used mayonnaise which I am not a big fan of. So I decided to stick to how it was served at Rama Krishna Restaurant.

You can easily adjust the types of chutneys you use and add more ingredients to the topping.

MEMORIES

As you all know, weddings can be fun and stressful at the same time. I knew that during my daughter’s wedding I will be ultra busy. When family members  arrive earlier to join in the celebration, it is upon the host to kept them fed all the time. It is amazing how many meals we go through when we all are together. One of the snack or tea time option I had added on the menu was IDLI CHAAT.  Chutneys were all ready in the freezer. My chachi who had come a few days earlier, helped to steam the idlis and a day earlier. Other members helped to chop the topping ingredients and deep fry the idlis on the day of serving.

An unusual chaat for most of my family members who came from outside India. For sure, you will not find this chaat on the menus of most Indian Restaurants abroad.

SOME CHAAT RECIPES YOU MAY LIKE

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Farali Papdi Chaat is a gluten free way to enjoy the famous Indian Street Food, Papdi Chaat. Mixture of simple ingredients results in a tangy, sweetish, delightful lip smacking snack.

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DAHI PAPDI CHAAT

Dahi Papdi Chaat is a crisp, tangy, sweet, flavorful, lip smacking, street food that is very common in the Indian Sub Continent. 

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BAKED ALOO TIKKI CHAAT

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RAM LADOO

A simple but very tasty savoury snack or Chaat made from lentil fritters, served with chutneys and grated radish. My version of Ram Ladoo just got healthier as I didn't deep fry the fritters but used an appe pan to make them. Added another twist to the traditional Ram Ladoo by topping it with grated beetroot and carrot too.

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You have to try out my Chinese Bhel recipe. It is so delish and irresistible.

INGREDIENTS REQUIRED FOR IDLI CHAAT

FRIED IDLI– make them with ready made batter which is so easily available in India. I personally like to use the iD brand. Or make the batter at home. Check out the recipe here for home made batter. If I am preparing the idli at home for the chaat, I prefer to leave the steamed idli in the fridge for a day. That way they become slightly hard and don’t soak up too much oil. Fresh spongy idli tend to soak up oil on deep frying. Or you can buy ready made idlis and deep fry them at home.

CHUTNEYS – you need green chutney,date tamarind chutney. If you want to you can also add garlic tomato chutney.

Here is a tip: Make chutneys in a large batch and freeze them in smaller containers. Thaw as you need the chutneys.

SEV – sev is noodle like crispy Indian snack made from chickpea flour. It is easily available in Indian Stores. If possible try an get the really thin variety called Nylon Sev. If you don’t get that then use any thin sev available.

PLAIN YOGURT – this is an optional ingredient, but my family loves any chaats with dahi. If you omit yogurt then make sure your chutneys are slightly runny and not thick.

OTHER TOPPINGS: you need finely chopped tomatoes, onion,fresh coriander, pomegranate arils. Can also add finely chopped cucumber, moong sprouts, etc. If you don’t get pomegranate then replace it with some grapes or slightly raw finely chopped mango.

PODI MASALA – most chaats have chaat masala sprinkled on it. I like to use Podi Masala. So feel free to use either. Check out my HOME MADE PODI MASALA recipe.

SALT – to add to the chopped vegetable/fruit mixture and to add a bit in the yogurt.

CUMIN POWDER – to add to the chopped vegetable/fruit mixture and to add a bit in the yogurt.

GREEN CHILLIS – to add to the yogurt. Optional, especially if you are going to serve the chaat to kids. Then best to keep chopped chillis on the side for those who may want some.

MINT LEAVES – fresh mint leaves to mince and add to the yogurt.

IDLI CHAAT

mayurisjikoni

Idli Chaat is a makeover of leftover idlis. Idlis are fried till crispy. It is a lip smacking,irresistible, gluten free, flavourful snack. Chutneys, vegetables, fruits, yogurt all add a medley of flavours.

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Snack, Starter

Cuisine Indian

Servings 4

Ingredients

  

• 12-16 idlis
• 1 cup tomatoes finely chopped
• 1 cup onion finely chopped
• 1 cup pomegranate arils
• ½ cup fresh coriander chopped
• 1-1½ cups plain yogurt thick
• ½ cup mint leaves
• 1-2 green chilli finely chopped
• 1 cup green chutney
• 1 cup date tamarind chutney
• 1 cup nylon sev
• 4 tbsp podi masala
• ½ tsp salt
• 1 tsp cumin powder
• oil for deep frying

Instructions

 

• 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.
• Allow the idlis to cool down a bit.
• Mix chopped tomatoes, onion, coriander and pomegranate seeds in a bowl. Add ¼ tsp salt and ½ tsp cumin powder. 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 ¼ tsp salt and ½ tsp cumin powder. 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 podi masala and serve.
• Adjust the spice and chutneys according to your taste.

Notes

• Make mini idlis and fry.
• If you don't get podi masala(I bought ready made), sprinkle some chaat masala.
• If the yogurt is sour, add a bit of sugar to it.
• Click on the links to get recipe of the chutneys.

Keyword idli chaat, idli chaat recipe

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