Idli Chat




Idli Dahi Chat
Ingredients:
8-9 idlis.
9 puris.
2 medium sized tomatoes.
1 large onion.
2 green chillies.
A handful of roasted peanuts.
3/4 cup of yoghurt/curd.
Neutral oil.
Ghee/ butter.
3 Tbsp Green Coriander chutney (recipe given at the end).
3 Tbsp Tamarind date chutney (recipe given at the end).
Sev.
Boondi.
3 Tbsp mustard seeds.
Curry leaves/ curry leaf powder.
Black salt.
Red chilli powder.
Amchur powder.
Chat masala.
Fresh coriander leaves.

Method:
Note: I just pan fried the idlis but for added crunch you could deep fry them (highly recommended!) Once they're golden you could add them to a pan with mustard seeds and curry leaves!

To a large non-stick pan, add 3 Tbsp of neutral oil and 1 Tbsp of ghee or butter.
Let the ghee melt, then add 2 Tbsp mustard seeds and let them pop. Then add curry leaves or curry leaf powder.
After a minute or so add the chopped idlis (chop each idli into 8 bite sized pieces or so). Keep the flame low to medium and let each side get nice golden. Give it quite some time.
In the meantime, chop your onions, tomatoes and green chillies into very fine pieces and set aside. Add 1 Tbsp of oil and 1 Tbsp of ghee to the pan once or twice in between and give the idlis a toss too!
Once they're nice and golden on almost all sides, let them completely cool!

To a medium sized bowl, add the yoghurt along with 1/4 cup of water. Add black salt to taste and 1 Tbsp of red chilli powder and 1/2 tsp of chat masala and set aside.

To assemble:
Place all the fried idlis and the peanuts, along with the crushed puris onto a plate. Sprinkle almost all the tomatoes after reserving 2 Tbsp of it, same goes for the onions!
Add a generous amount of Sev and then add a nice layer of yoghurt using all but 2 Tbsp of it!
Add the green Coriander chutney and sweet tamarind chutney with light dashes all around!
Sprinkle some chat masala, black salt, amchur powder and red chilli powder!
Add a little bit more of the Sev, onions, tomatoes, green chillies and top it off with a few dashes of the flavoured yoghurt!

Green chutney
Ingredients:
A bunch of coriander leaves.
Mint leaves 1/2 the quantity of green chutney.
2 tsp gram dhal.
1/2 a lime.
A pinch of sugar.
2 cloves of garlic.
1 tsp cumin powder.
1 tsp cumin seeds.
Salt.
Black salt.

Method:
Blend everything to a fine paste.
Add water as required.
Taste for salt.
Add more gram if it's too liquidy and more water if it's too thick.

Tamarind date chutney
Ingredients:
200 gm unseeded dates.
2 Tbsp jaggery or brown sugar.
2 lime sized balls of dried tamarind.
1 cup of water.
A pinch of salt.
1/2 tsp red chilli powder.
1 tsp cumin seeds.

Method:
Boil everything with the water and let it simmer for at least 15-20 mins.
Let it completely cool and blend it to a fine paste.
Add more water if required.
Add more sugar or tamarind paste if you like.
Pass it through a fine mesh sieve.
Store in an air tight jar.
Can be stored for 20-30 days in the fridge.


Tips and Tricks:
- the chat masala, amchur powder and black salt already are quite salty so be careful to not over-season!
- it's always a good idea to keep everything prepped and only assemble when you're ready to eat!
- try finely chopping all your veggies and mashing your potatoes well for better texture!
- don't add too much chutney as it'll make your puris soggy and too little will result in a dry chat!



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