Idli Chaat is essentially made using leftover Idli where crispy pan fried idli are topped with tangy and sweet chutneys, onions, herbs, spices and sev. This Idli Chaat recipe is quick, filling, tasty and fun!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Snacks
  • Cuisine: Indian

Ingredients

  • 9 to 10 Idli (- regular sized)
  • 1 to 2 tablespoons oil (or as required, for pan frying idli)
  • 1 onion (small-sized, finely chopped)
  • 1 tomato (small-sized, finely chopped - optional)
  • 3 to 4 tablespoons curd ((yogurt) - dairy or vegan, add as required and optional)
  • 3 tablespoons Mint-Coriander Chutney
  • 3 tablespoons Tamarind Chutney (or as required)
  • 3 tablespoons boondi ((fried gram flour balls) - optional)
  • ¼ to ½ teaspoon red chili powder
  • ½ to 1 teaspoon chaat masala (or add as required)
  • ½ teaspoon roasted cumin powder (or add as required)
  • 2 to 3 tablespoons sev (- finer thin variety, for garnish)
  • black salt (or edible food grade rock salt or regular salt, add as required)
  • 2 to 3 tablespoons chopped coriander leaves (- for garnish)

Method

  1. Cut the idli into small bite size pieces.
  2. Add oil in a frying pan or skillet and spread it with a spatula or spoon.
  3. Heat oil on a medium-low to medium-heat.
  4. Place the idli pieces on the hot oil in the skillet.
  5. Pan fry the idli pieces on medium heat, till they are golden brown and crisp, flipping them as needed.
  6. If you have used too much oil for frying, then drain the pan fried idli on paper towels.
  7. Divide the fried idlis on three to four small plates.
  8. Add 2 to 3 teaspoons of finely chopped onions on top on each plate. If you want, you can also add finely chopped tomatoes too.
  9. If you want to use curd, then spread a layer of curd on top of the fried idli pieces.
  10. Add a few teaspoons of mint-coriander chutney and sweet tamarind chutney on top of it.
  11. Sprinkle 2 to 3 tablespoons sev, 1 tablespoon boondi, a few pinches of black salt or regular salt, roasted cumin powder, red chilli powder and chaat masala on top on each plate.
  12. Garnish with some chopped coriander leaves.
  13. Serve the Idli Chaat immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.