Idli Chaat

Left over idlis can turn into something divine and my idli chaat is a testament to this fact.

INGREDIENTS

For idli chaat (no measurements, it is a free-style recipe)

▶Left over mini idlis or standard size idlis cut into bite-size pieces

▶Cooked Chickpeas from a can

▶Indian style yogurt (preferably full fat for creaminess)

▶ Pink salt, red chilli powder, chaat masala, roasted cumin powder (coarse)

▶Beetroot juliennes for garnish

▶Boondi for garnish

For Amchur (dry mango powder) chutney

▶Dry mango powder (amchur)- ¼ cup

▶Sugar- 1/2 cup +1/8 cup

▶Table salt- ¼ tsp

▶Pink salt- ½ tsp

▶Red chilli powder- 1/8 tsp

▶Kashmiri red chilli powder- 1/4 tsp

▶Garam masala- 1/8 tsp

▶Ginger powder- ½ tsp

▶Red food colour- 6-8 drops

▶Water- 1 cup

▶Lightly roasted melon seeds- 1 tsp

▶Roasted cumin powder, coarse- 1/8 tsp

RECIPE

For amchur chutney

1. Add all the ingredients in a saucepan except roasted cumin powder and melon seeds and put the saucepan on high heat.

2. Let it come to a boil. Reduce the heat to medium low and cook for 7 minutes. If you prefer a thinner consistency, just cook for 5 minutes.

3. Add lightly roasted melon seeds and cumin powder, mix, and let it cool down.

4. Bottle it up in an airtight container. It can stay in the fridge for 2-3 weeks. Make sure to use a dry spoon every time you scoop it out.

   For Idli chaat

5. Pre-heat the air fryer at 400F and air fry the idlis at 400F for 11 minutes or until golden brown.

6. Let the idlis cool down. Once they are at room temp, it is time to assemble the chaat.

7. Put the idlis in a wide bowl and add chickpeas followed by yogurt (salted with pink salt as per taste) and amchur chutney.

8. Sprinkle some red chilli powder, chaat masala and roasted cumin powder as per taste and preference.

9. Garnish with boondi and beetroot juliennes.