Move over plain idlis and prepare this quick and east zingy chaat for your next binge. You can prepare the chaat with leftover idlis as well.
5 idli (cut bite sized) 1 teaspoon Kashmiri chilli powder Salt as required 1 cup yoghurt (curd) 2 green chilli 1 bunch coriander leaves 1 teaspoon urad dal
Curry leaves as required 3 tablespoon rice powder 1/2 teaspoon asafoetida 1/2 cup water 1/2 cup grated coconut 1 inch ginger 1/4 teaspoon mustard seeds 2 onion
Make a thin batter by mixing together rice powder, chilli powder, asafoetida powder, salt and water. Heat coconut oil in a pan over medium flame.
Once the oil is hot enough, dip the idli cubes in the batter and deep fry them till they are golden brown in colour. Once the idlis are done, keep them aside.
Now, grind together grated coconut, green chilli, ginger, coriander leaves and salt to make smooth coconut-coriander chutney.
Beat thick curd to get a smooth consistency. Add 2 tablespoons of coriander chutney to it and mix well. Adjust the salt as per taste at the end.
For tempering, heat coconut oil in a pan over medium flame, add mustard seeds and urad dal. Saute them for a few seconds and add onions, ginger and green chili in it.
Fry the onions till they turn golden brown in colour. Turn off the flame and add a pinch of asafoetida over the fried onions.
Put the fried idlis into curd, add the fried onions, top off with chopped coriander leaves and lastly garnish with chilli powder.