INGREDIENTS
Dahi Idli Chaat
Servings - 2 - 3
INGREDIENTS
(For Idli)
Semolina - 250 grams
Curd - 240 grams
Salt - 1/2 teaspoon
Water - 80 milliliters
Fruit salt - 1 teaspoon
Water - 2 tablespoons
(For Idli Milagai Podi)
Oil - 1 teaspoon
White lentils - 2 tablespoons
Split bengal gram - 1 tablespoon
Dry red chili - 1
Curry leaves - 5 - 6
Garlic - 3 cloves
Asafoetida - 1/4 teaspoon
Salt - 1/2 teaspoon
(Rest of the Ingredients)
Curd - 270 grams
Sugar - 1 teaspoon
Salt - 1 teaspoon
Boiled chickpeas - 150 grams
Boiled poattoes - 150 grams
Papdi - 40 grams
Prepared idli milagai podi - to taste
Prepared curd - to taste
Red chili - to taste
Chaat masala - to taste
Salt - to taste
Sweet tamarind chutney - to taste
Green chutney - to taste
Sev - to taste
PREPARATION
(For Idli)
1. In a mixing bowl, add 250 grams semolina, 240 grams curd, 1/2 teaspoon salt and mix it well.
2. Add 80 milliliters water and mix it well.
3. Rest the batter for 5 minutes.
4. Then, add 1 teaspoon fruit salt, 2 tablespoons water and mix it well.
5. Brush the idli mould with oil.
6. Then, pour the batter in the idli moulder.
7. Heat sufficient water in pot and bring it to a boil.
8. Place the idli moulder in a pot and cover it with lid.
9. Steam for 15 minutes. Remove it from heat and demoed the idli. Keep aside.
(For Idli Milagai Podi)
1. Heat 1 teaspoon oil in a pan, add 2 tablespoons white lentils, 1 tablespoon split bengal gram, 1 dry red chili and stir well.
2. Roast until it turns golden brown in color.
3. Add 5 - 6 curry leaves and stir again.
4. Transfer this into a blender, add 3 cloves garlic, 1/4 teaspoon asafoetida, 1/2 teaspoon salt and blend it into a fine powder. Keep aside.
(Rest of the Preparation)
1. In a bowl, add 270 grams curd, 1 teaspoon sugar, 1 teaspoon salt and mix it well. Keep aside.
2. Cut the idli into pieces and transfer it to a bowl.
3. Add 150 grams boiled chickpeas, 150 grams boiled potatoes, 40 grams papdi and mix it well.
4. Place the it on a serving plate.
5. Sprinkle with the prepared idli Milagai podi.
6. Top with the prepared curd.
7. Sprinkle red chili, chaat masala and salt.
8. Top with sweet tamarind chutney, green chutney and sev.
9. Serve.