Tangy Idli Chaat

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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Ingredients

  • 3 - 4 - Left over idlis
  • 1/2 - 3/4 - Onion (chopped finely)
  • 4 - 5 - Dates (de-seeded)
  • 1 - 2 tsp - Chutney powder
  • 2 tbsp - Curds (beaten)
  • 1 tbsp - Sev
  • 5 - 7 - Papdi (crushed coarsely)
  • 1 - 2 tsp - Butter or Ghee
  • 3 - 4 strands - Cilantro (chopped finely)
  • Salt - as per taste
  • For the Tamarind Chutney:
  • 1/2 - 3/4 tsp - Tamarind paste or 1 big Lemon sized pulp soaked in warm water
  • 1 - 2 tsp - Jaggery
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - Jeera powder
  • Salt - as per taste

How to Make Tangy Idli Chaat

  • Heat butter or ghee in a pan,
  • Keep aside a few spoons of chopped onions for garnishing and add the rest to the pan.
  • Saute for about a minute until the onions are cooked completely.
  • Crush the idlis coarsely with your hands or the back of a spoon and add to the pan.
  • Mix well and saute until the idli is coated well with the ghee or the butter.
  • Add chutney powder and mix well.
  • Add salt and chilli powder, if required.
  • Transfer the contents into separate plates.
  • Add few pieces of crushed papdi.
  • Pour few spoons of tamarind chutney and curd all over the idli.
  • Garnish with remaining onions, cilantro, sev and serve immediately.
  • For Tamarind Chutney:
  • Soak dates in 1/2 a cup of warm water for about 10-15 minutes (If you are using tamarind pulp, you can use the same tamarind juice for soaking dates)
  • Add tamarind paste, jaggery and microwave for about 2-3 minutes OR until the dates become soft and the jaggery melts.
  • Blend the mixture to a smooth paste with a blender.
  • Add chilli powder and jeera powder and mix well.
  • Boil further for another minute to get the desired consistency.