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Left over idli Chaat and doughnuts 🍩

Left over idli Chaat and doughnuts 🍩

Cooking Time

Preparation Time : 30

Cook Time : 20

Total Time : 50

Ingredients

Serves 4

  • Idli Chaat ingredients: 1 cup Idli , left over

  • 1 tablespoon Idli Dosa Podi (Milagai Powder)(Optional)

  • 1/4 littre oil for deep frying idlis

  • 1 Onion , finely chopped

  • 1/2 cup Hung Curd (Greek Yogurt)

  • 1/4 cup Green Chutney (Coriander & Mint)

  • 1/4 cup Sweet Chutney (Date & Tamarind)

  • 1/2 cup Sev

  • 1/4 cup Coriander (Dhania) Leaves , finely chopped

  • 1/2 teaspoon Black Salt (Kala Namak)

  • 1 teaspoon Chaat Masala Powder

  • 1 Lemon juice

  • Idli doughnuts ingredients: 5-6 leftover Idlis

  • 1/4 littre Oil for deep fry

  • 1/4 Cup Sweet Chutney (Date & Tamarind)

  • 2tbsp Nilon sev

  • For The Dark Chocolate Sauce 1/2 cup dark chocolate

  • 1/3 cup fresh cream

  • 1 tsp Butter

  • 1 tbsp Edible coloured and silver balls

Directions

  • 01

    To begin making the Idli Chaat, cut the regular size idlis into small round bite sized pieces.

  • 02

    Heat oil in a pan for deep frying. Place the idlis on the pan and fry for about 30 seconds from both the sides. Remove from pan and arrange it on a serving plate.

  • 03

    Add about 1 teaspoon thick curd on each idli pieces and sprinkle finely chopped onions and sev on the top.

  • 04

    Drizzle about 1 to 2 teaspoon of dhaniya pudina chutney and date tamarind chutney on top.

  • 05

    Once it is done, add little finely chopped coriander leaves on the top.

  • 06

    Sprinkle a little black salt and chaat masala powder on the chaat.

  • 07

    Finely top nilon sev and squeeze a little lime juice on top.

  • 08

    Serve this lip-smacking Idli Chaat as a party appetizer and surprise your guests with this unique chaat. You can even have it as a tea time snack with a hot cup of tea.

  • 09

    Let's make a Idli doughnuts

  • 10

    Take some leftover idlis and make a hole in the centre with any bottle lid or a cookie cutter.

  • 11

    Heat the oil in a non-stick kadhai and deep-fry, 3 doughnuts(idli) at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside.

  • 12

    Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously.

  • 13

    Remove from the flame, add the dark chocolate and butter and mix well, till the chocolate melts and no lumps remain to get a smooth sauce. Keep aside.

  • 14

    While the doughnuts are yet warm, dip one half of each of the doughnuts in the dark chocolate or Sweet chutney (Dates and tamarind) and place them on a plate.

  • 15

    Decorate the doughnuts by sprinkling nilon sev chocolate vermicelli / edible coloured vermicelli / edible coloured stars / edible silver balls or use your own innovation to decorate them.

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