Idli Chaat

Crispy Air-Fried Idli Chaat

A colourful chaat made with idli pieces that are crisp on the outside and soft inside, layered with lightly sweetened yogurt, mint chutney, onion, green chilli, pomegranate and fresh coriander.

This version was inspired by Ranveer Brar’s Idli Chaat. His version uses deep-fried idli pieces; I adapted the idea by air-frying the idli with no added oil.

Recipe Details

Total Time: 20 mins
Serves: 1
Cuisine: Indian
Method: Air Fryer

Nutrition / Macros — Per Serving:
Calories: 88 kcal
Protein: 2 g
Carbs: 16 g
Fat: 1 g

Recipe Highlights

♥ Air-fried with no added oil
♥ Crispy outside while remaining soft inside
♥ Creamy, tangy, spicy and refreshing
♥ A lighter take on deep-fried Idli Chaat
♥ Finished with fresh pomegranate, onion & coriander

Ingredients

• Idli batter — 40 g
• Yogurt — 25 g
• Onion — 25 g
• Mint chutney — as required
• Kashmiri chilli powder — as required
• Roasted jeera powder — as required
• Green chillies — as required
• Salt — to taste
• Hing — as required
• Fresh pomegranate seeds — for garnish
• Ginger — as required
• Sweetener — to taste
• Coriander leaves — for garnish

Method

1. Prepare & Air-Fry the Idli

Prepare the idli and allow it to cool completely. Cut it into pieces.

Add salt, hing and Kashmiri chilli powder and gently toss to coat the pieces.

Air-fry at 180°C for 10–15 minutes, until crisp on the outside while remaining soft inside.

2. Prepare the Yogurt

In a bowl, combine the yogurt and sweetener with a very small amount of water. Mix until smooth and set aside.

3. Assemble the Chaat

Arrange the air-fried idli pieces on a serving plate.

Spoon the prepared yogurt and mint chutney over the idli. Finish with onion, green chilli, pomegranate seeds and fresh coriander leaves.

Sprinkle with roasted jeera powder and serve.

Tip

Allow the idli to cool before cutting and air-frying it. This helps the pieces hold their shape and develop a crisp exterior without needing oil.

Ipshita’s Note

This recipe was inspired by Ranveer Brar’s Idli Chaat. His version uses deep-fried idli pieces, but I wanted to try the idea without deep-frying. I air-fried the idli with no added oil, keeping the outside crisp while the inside stayed soft.