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Preparation Time : 30
Cook Time : 20
Total Time : 50
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
To begin making the Idli Chaat, cut the regular size idlis into small round bite sized pieces.
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.
Add about 1 teaspoon thick curd on each idli pieces and sprinkle finely chopped onions and sev on the top.
Drizzle about 1 to 2 teaspoon of dhaniya pudina chutney and date tamarind chutney on top.
Once it is done, add little finely chopped coriander leaves on the top.
Sprinkle a little black salt and chaat masala powder on the chaat.
Finely top nilon sev and squeeze a little lime juice on top.
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.
Let's make a Idli doughnuts
Take some leftover idlis and make a hole in the centre with any bottle lid or a cookie cutter.
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.
Heat the fresh cream in a broad non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
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.
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.
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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