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.
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.