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Dahi Idli Chaat

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Ingredients

Adjust Servings:
1/2 cup Soaked Split and Skinless Lentils (Urad Dal)
1/2 cup soaked Yellow Lentils (Moong Dal)
1/2 cup Soaked Semolina (Suji/Rava)
as per taste Green Chillies
1 Small Ginger Knob, grated
Few chopped Cashews
as per taste Salt
1/2 tsp Baking Soda
1.5 cup Curd
1 tsp Milk Powder (optional - alternatively 1/2 cup Fresh Cream can be used)
Little Sugar (optional)
1 tsp Oil
1 tsp Mustard Seeds (Rai)
1 tsp Cumin Seeds (Jeera)
Few Curry Leaves
Dry Red Chilli
Fresh Green Chilli
1 tsp White Sesame Seeds (Safed Til)
Freshly chopped Coriander
Dahi Mixture
Red Chilli Powder
Tadka
Freshly chopped Coriander
Dahi Mixture
Green Chutney
Imli Chutney
Chopped Tomatoes
Freshly chopped Coriander

Dahi Idli Chaat

  • 30 min
  • Serves 2
  • Medium

Ingredients

  • 1/2 cup Soaked Split and Skinless Lentils (Urad Dal)
  • 1/2 cup soaked Yellow Lentils (Moong Dal)
  • 1/2 cup Soaked Semolina (Suji/Rava)
  • as per taste Green Chillies
  • 1 Small Ginger Knob, grated
  • Few chopped Cashews
  • as per taste Salt
  • 1/2 tsp Baking Soda
  • 1.5 cup Curd
  • 1 tsp Milk Powder (optional - alternatively 1/2 cup Fresh Cream can be used)
  • Little Sugar (optional)
  • 1 tsp Oil
  • 1 tsp Mustard Seeds (Rai)
  • 1 tsp Cumin Seeds (Jeera)
  • Few Curry Leaves
  • Dry Red Chilli
  • Fresh Green Chilli
  • 1 tsp White Sesame Seeds (Safed Til)
  • Freshly chopped Coriander
  • Dahi Mixture
  • Red Chilli Powder
  • Tadka
  • Freshly chopped Coriander
  • Dahi Mixture
  • Green Chutney
  • Imli Chutney
  • Chopped Tomatoes
  • Freshly chopped Coriander

About

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Dahi Idli Chaat is a delicious and popular Indian street food snack that combines soft and spongy idlis with yogurt (dahi) and a variety of spicy and tangy chutneys and toppings. It’s a refreshing and satisfying dish, perfect for a light meal or as a snack.

It’s a favorite street food snack enjoyed by many and can be customized to suit your preferences.

Steps

1
Done

Soak Urad Dal and Moong Dal for 2-3 hours.
Grind the soaked dals into a thick batter.
Add soaked Suji and grind again to achieve a thick batter (ribbon consistency).
Transfer the batter to a mixing bowl and add green chillies, grated ginger, chopped cashews, and salt. Stir the batter for 5-10 minutes.
2
Done

Add baking soda and mix well.
Fill the well-greased idli molds with the batter.
Steam the idlis until cooked through.
For the Dahi Mixture, mix Dahi with milk powder, sugar, and salt. Prepare a tadka by heating oil and adding mustard seeds, cumin seeds, curry leaves, dry red chilli, green chilli, and sesame seeds. Pour this tempering into the Dahi mixture and add freshly chopped coriander.
3
Done

To Serve Dahi Idli:
Place 2-3 idlis on a serving plate.
Top with the Dahi Mixture, red chilli powder, tadka, and freshly chopped coriander.
To Serve Dahi Idli chaat:
Place 2-3 idlis on a serving plate.
Add green chutney, imli chutney, chopped tomatoes, chopped onion, red chilli powder, and freshly chopped coriander on top of the idlis.

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