Idli chaat

• Produce

  • 3 Coriander, leaves
  • 1 Onion, small
  • 1 Tomato, small

• Refrigerated

  • 1 tbsp Curd

• Condiments

  • 1 tbsp Chaat chutney, sweet
  • 1 tbsp Mint-coriander chutney

• Baking & Spices

  • 1 generous pinch Red chili powder
  • 1 Salt, black

• Oils & Vinegars

  • 2 tsp Oil

• Nuts & Seeds

  • 1 Cumin powder as required, roasted

• Other

  • 1 tablespoon boondi ((fried gram flour balls - optional
  • chaat masala as required
  • 9 To 10 idlis
  • fine sev for garnishing ((fried gram flour vermicelli

Found on vegrecipesofindia.com

Description

Directions

• cut the idli into bite sized pieces.
• heat oil in a frying pan.
• pan fry the idli on medium heat, till they are golden brown & crisp.
• if you have used too much oil for frying then drain the idlis on paper napkins.
• place the fried idlis on a plate.
• add finely chopped onions on top and if you want then you can also add very finely chopped tomatoes too.
• if you want to use curd then spread a layer of curd on top of idli.
• put mint-coriander chutney and sweet chutney on top of it.
• sprinkle some sev, salt, roasted cumin powder and chaat masala on top.
• garnish with chopped coriander leaves.
• serve the idli chaat immediately.