- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- Serving Size5
- 6 Leftover Idlis
- 2 to 2-1/2 cups of homemade Yogurt or Greek Yogurt (non sour)
- 1 Carrot, grated (optional)
- Salt to taste
- Pinch of Sugar, or to taste
- Pinch of freshly ground Black Pepper, to taste
- 1 Tablespoon Ghee/Coconut Oil, or as needed
- 1/2 Teaspoon Mustard Seeds
- 1 Teaspoon split Urad dal
- 1-2 Dried Red Chillies, or as per taste
- 1/4 Teaspoon Asafetida
- Few sprigs of Curry Leaves
- Few sprigs of Cilantro
- Optional Garnishes/ Variations
- 2-3 Tablespoon Kara Boondi
- 2-3 Tablespoon Mixture (Diwali)
- 1-2 Tablespoon Idli Chutney Powder
Cut the idlis into small squares – bite sized pieces. Set aside.
Take a large bowl and add the yogurt. It is very essential that you use non-sour yogurt. If you live in a humid/hot weather where it might get sour soon, you can add in some milk.
Add the spices and salt. You can increase/decrease or add additional spices as per your taste and preferences. The quality and taste of your yogurt might also dictate such changes. So taste as you go. This sauce makes the dish and therefore work on this to your satisfaction before you add the idlis.
Whisk until smooth. You can add in some milk/water if its too thick. Set aside.
Heat a small skillet and add some ghee/oil to prepare the tempering. Once hot, add the mustard seeds. When it pops add the urad dal and curry leaves.
Switch off and towards the end, add some coconut oil, if you like. I don’t like to heat the virgin coconut oil too much, hence add it towards the last for a profound coconut flavor. But you can skip this and just use Oil/Ghee.Or you can grind some fresh coconut and mix it along with yogurt. Set aside to cool down a bit.
Add the chopped idlis to the yogurt sauce and give it to a good toss so that it coats the idlis well.
Garnish with grated carrots and finally add in the tadka. Combine to mix well.
Serve garnished with cilantro. You can serve it as it is or add in some boondis.
Now tasty Yogurt Idli Chaat is ready to serve.