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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 3 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Appetizer, Snack, Starter
Cuisine Indian
Servings 4


  • 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


  • 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.


  • 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