Here is one we want to give a try soon from cult.fit.
Reference Link:
Idli Chaat:

Directions

1

Cut each idli into quarters (four pieces).

2

Heat a pan and grease with a little oil. Sear the pieces of idli till crispy on all sides. Set this aside. Chop the onion and tomato and set aside.

3

Whisk the yogurt with a little black salt and set aside.

4

Soak 1 cup tamarind for at least 30 minutes. Take out the pulp and strain it. Keep it aside.

5

Take a pan, add 1 cup of water with 50 gms of jaggery into it & bring it to boil. As it starts to boil, add 1 tsp red chili powder, salt mix well & allow it to cook for 3-4 minutes.

6

Add 1 tsp of fennel seeds and cook well till it reduces to a semi thick consistency. Refrigerate.

7

Roughly chop coriander, approx 1/4th bunch mint, half onion, 3-4 cloves of garlic and 2-3 green chilli. Add all this to a blender.

8

Add 1 teaspoon of jaggery. Blend it to get smooth paste. (add a little water if required).

9

Transfer the chutney to a bowl, add 1/2 teaspoon of chat masala and black salt. Finish it with lemon juice.

10

Place the seared crispy idli in the desired plate.

11

Pour the imli chutney and green chutney evenly over the idli. Evenly place the chopped onion and tomato.

12

Sprinkle cumin powder, red chili powder, and chaat masala. Garnish with chopped coriander and serve.

Jeannie notes.. Above is curated for evaluation and recommendation from cult.fit

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Idli Chaat

reco low-cal