Mini Idli Chaat Recipe – Crispy Butter Idlis with Chutneys & Sev

Last Updated on 2 months by Neha Deshmukh

Mini Idli Chaat Recipe – Crispy Butter Idlis with Chutneys & Sev

Hey everyone! If you’re anything like me, you’re always looking for fun ways to jazz up everyday ingredients. And honestly, who doesn’t love a good chaat? Today, I’m sharing my absolute favorite – Mini Idli Chaat! It’s a delightful explosion of flavors and textures, and it’s way easier to make than you might think. I first made this when I had leftover mini idlis and wanted a quick, satisfying snack. It’s been a family favorite ever since!

Why You’ll Love This Recipe

This Mini Idli Chaat is the perfect blend of soft, crispy, sweet, and spicy. It’s a fantastic snack, a light lunch, or even a fun appetizer for a get-together. Plus, it’s a brilliant way to use up leftover mini idlis! It’s quick, easy, and incredibly satisfying. Seriously, once you try it, you’ll be hooked.

Ingredients

Here’s what you’ll need to create this chaat magic:

• 16 mini idli
• 4 tablespoons curd (plain yogurt)
• 1 tablespoon big onion, chopped finely
• 1 tiny pinch red chilli powder
• 0.25 teaspoon roasted jeera powder (cumin powder)
• 1 generous pinch chaat masala powder
• 2 teaspoons sweet chutney (date & tamarind chutney)
• 2 teaspoons green chutney (mint-coriander chutney)
• 0.125 cup plain sev (thin chickpea noodles)
• 2 teaspoons butter
• Coriander leaves, to taste (fresh cilantro)
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Mini Idlis: These are the stars of the show! Their small size makes them perfect for soaking up all the delicious chutneys and spices. You can easily find them pre-made at most Indian grocery stores, or make your own.
• Chutneys: I love using a combination of sweet and green chutney for that perfect balance. Feel free to experiment with different types – a garlic chutney would also be amazing!
• Roasted Jeera Powder: Don’t skip this! Roasting the cumin seeds before grinding them adds a wonderful smoky depth of flavor. Trust me, it makes a huge difference. You can buy it pre-made, or roast and grind your own – it’s super easy.
• Chaat Masala: This spice blend is essential for that authentic chaat flavor. Every brand is a little different, so feel free to use your favorite.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Idlis: If you haven’t already, prepare your mini idlis using a mini idli mould. Once cooked, let them cool completely.
2. Toast the Idlis: Melt the butter on a dosa tawa (flat griddle) or a non-stick pan over medium heat. Toast the cooled idlis in the butter until they turn golden brown and delightfully crispy.
3. Arrange & Layer: Arrange the toasted idlis on a serving plate. Now, generously layer them with chilled curd.
4. Drizzle with Chutneys: Drizzle the sweet and green chutneys over the idlis. Don’t be shy!
5. Add the Toppings: Sprinkle the chopped onions over the chutneys. Then, add a tiny pinch of red chilli powder, followed by the roasted jeera powder and a generous pinch of chaat masala.
6. Finish & Serve: Top everything with a sprinkle of plain sev and fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

• Crispy Idlis are Key: The crispier the idlis, the better the chaat! Make sure they’re nicely browned in the butter.
• Chill the Curd: Using chilled curd adds a lovely cooling contrast to the warm, spiced idlis.
• Fresh is Best: Fresh coriander leaves and chutneys will always give you the best flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the curd for a plant-based yogurt alternative.
• Spice Level Adjustment: Adjust the amount of red chilli powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Street Food Style Variation: Add a sprinkle of finely chopped potatoes and a squeeze of lemon juice for a more authentic street food vibe.
• Festival Adaptations – Ganesh Chaturthi: This chaat makes a wonderful offering (prasad) during Ganesh Chaturthi. It’s light, flavorful, and perfect for celebrating!

Serving Suggestions

This Mini Idli Chaat is fantastic on its own as a snack. But it also pairs beautifully with a cup of masala chai or a refreshing glass of lassi. You can also serve it as a side dish with a South Indian meal.

Storage Instructions

Honestly, this chaat is best enjoyed immediately. The idlis will lose their crispness if stored. However, you can store the individual components (idlis, chutneys, sev) separately in airtight containers in the refrigerator for up to 2 days.

FAQs

Let’s answer some common questions:

Is this recipe gluten-free? Yes, as long as your sev is made with chickpea flour (besan) and doesn’t contain any wheat flour. Always check the label to be sure!

Can I make the idlis ahead of time? Absolutely! You can make the idlis a day in advance and store them in the refrigerator. Just remember to toast them right before serving to get them crispy.

What chutneys work best with this chaat? Sweet chutney (date and tamarind) and green chutney (mint-coriander) are classic choices. But feel free to experiment with other chutneys like garlic chutney or coconut chutney.

How can I adjust the spice level? Simply adjust the amount of red chilli powder. Start with a tiny pinch and add more to taste.

Can I air fry the idlis instead of pan-frying? Yes, you can! Air fry the idlis at 180°C (350°F) for 5-7 minutes, or until golden brown and crispy.

Enjoy making (and eating!) this delicious Mini Idli Chaat. Let me know in the comments how it turns out for you!