This is such a good way to use up leftover idlis. To be honest though, I sometimes make them just for this dish. It is really easy to throw together at the last minute and tastes amazing. You will first need to make some idlis and can read my recipe here.
When cooking idlis in this way, it is essential that they are cold from the fridge. This way, they won’t stick to the pan as easily.
There are so many possible variations for this recipe. Leave the meat out and you’ve got a fantastic vegetarian chaat. You could also use other meats, pulses and veggies.
I made this for my wife this afternoon and she wondered where it all came from. It only took about ten minutes to whip up.
International & UK Orders
- 4 tablespoons rapeseed oil
- 1 large onion - finely chopped
- 3 green chilies - chopped to your liking
- 2 tablespoons garlic and ginger paste
- 1 teaspoon chilli powder
- 1 teaspoon cumin powder
- 400g minced lamb
- 300ml chopped tomatoes
- 400g tin of chickpeas - drained
- 10 cold idlis - broken into pieces
- FOR THE TEMPERED OIL
- 1 teaspoon mustard seeds
- 20 fresh curry leaves
- 1 teaspoon garam masala
- Salt to taste
- Heat two tablespoons of the oil in a large pan or wok. When bubbly hot, toss in the chopped onions and chillies.
- Fry over medium high heat until the onion is soft and translucent. Then add the garlic and ginger paste and stir it all up.
- Add the chilli powder and cumin and then add the minced lamb. Brown the meat until about 90% cooked and then stir in the idlis and chickpeas.
- Stir this mixture all together and add about 100ml of water. Lower the heat while you temper the oil.
- Heat the remaining oil in a small saucepan until hot.
- Spoon in the mustard seeds. When they begin to pop, add the curry leaves.
- Let this sizzle for about 30 more seconds and then pour it on top of the chaat.
- Sprinkle with the garam masala and season with salt to taste.
- Ensure the chaat is hot and serve on its own or with the chutney and or pickle of your choice.