Idli Chaat

Give your leftover idlis a bold makeover with this fun, flavourful chaat that brings together crispy idlis, creamy yogurt, spiced chickpeas, and a sweet-tangy amchur chutney. It is crunchy, creamy, spicy, and tangy all at once—basically everything you love about Indian street-style snacks, but with a clever South Indian twist.

Serves 2 people 

Time: 25 minutes (plus cooling time for chutney)

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Ingredients

For the Amchur (Dry Mango) Chutney

• Dry mango powder (amchur) – ¼ cup

• Sugar – ½ cup + ⅛ cup

• Table salt – ¼ tsp

• Pink salt – ½ tsp

• Red chilli powder – ¼ tsp

• Kashmiri red chilli powder – ¼ tsp

• Garam masala – ⅛ tsp

• Dry ginger powder – ½ tsp

• Red food colour – 6–8 drops (optional)

• Water – 1 cup

• Lightly roasted melon seeds – 1 tsp

• Roasted cumin powder (coarse) – ⅛ tsp

• Chaat Masala – ¼ tsp

For the Idli Chaat (freestyle – adjust to taste)

• Leftover mini idlis or regular idlis cut into bite-sized pieces

• Cooked chickpeas (canned or homemade)

• Indian-style full-fat yogurt

• Pink salt

• Red chilli powder

• Chaat masala

• Roasted cumin powder (coarse)

• Beetroot juliennes (for garnish)

• Boondi (for garnish)

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Instructions

To make the Amchur Chutney

1. Add all ingredients including water (except melon seeds, chaat masala and cumin powder) to a saucepan. Whisk the mixture well to remove any lumps.

2. Bring to a boil over high heat.

3. Reduce to medium-low and simmer for 7 minutes. (Simmer only 5 minutes if you prefer a thinner consistency.)

4. Stir in melon seeds, chaat masala and roasted cumin powder.

5. Let cool completely.

6. Transfer to an airtight jar and store in the fridge for up to 2–3 weeks. Use a clean and dry spoon to take chutney from the jar .

To make the Idli Chaat

1. Preheat the air fryer to 400°F.

2. Air fry idlis at 400°F for 11 minutes or until golden and crispy.

3. Let them cool to room temperature.

4. In a wide bowl, add idlis and chickpeas.

5. Spoon over salted yogurt and drizzle with chutney.

6. Sprinkle red chilli powder, chaat masala, and cumin powder.

7. Garnish with boondi and beetroot juliennes.

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Notes

• If you don’t have an air fryer, you can toast the idlis in a pan or bake in the oven until crispy.

• The chutney also works well in chaats or as a dip for samosas and pakoras.