South meets North in this amazing fusion dish! Idli, the most common South Indian snack meets chaat, the most popular class of North Indian snacks, in this off-beat recipe. We have deep-fried Idli cubes, laced them with curds and chutneys, and topped them with yummy garnishes like sev and coriander. A sprinkling of spice powders boosts the aroma and taste of the Idli Chaat further, making it a unique and memorable treat. This nice and chatpata snack is a wonderful way to make use of leftover idlis. You can surprise your kids with this when they come home from school, enjoy it as a tea-time snack or even serve it to guests.
|Oil||3 Cup (48 tbs) (For deep frying)|
|Whisked curd||10 Tablespoon (dahi)|
|Salt||1 Teaspoon (for sprinkling)|
|Green chutney||2 Teaspoon|
|Sweet chutney||4 Teaspoon|
|Cumin powder||1 Teaspoon (jeera,for sprinkling)|
|Chilli powder||1 Teaspoon (for sprinkling)|
|Finely chopped coriander||2 Tablespoon (dhania)|
1. Cut each idli into 4 equal pieces using a sharp knife.
2. Heat the oil in a deep-non-stick pan and deep-fry a few idli pieces on a medium flame till they turn crispy and golden brown in colour from all the sides. Drain on an absorbent paper.
3. Place half the deep-fried idli pieces in a serving plate.
4. Top it with 5 tbsp of whisked curds and sprinkle a little salt over it. Spread 1 tsp of green chutney and 2 tsp of sweet chutney evenly over it.
5. Finally sprinkle a little cumin seeds powder, chilli powder, 1 tbsp of sev and 1 tbsp of coriander evenly over it.
6. Repeat steps 3 to 5 to make 1 more serving.