Idli Chaat :D

Method

1. Heat butter/ghee in a pan; Keep aside a few spoons of chopped onions for garnishing and add the rest to the pan. Saute for about a minute.
2. Note that the onions need not be cooked completely.
3. I added onions at this point because they blend better this way with the idlis.
4. Crush the idlis coarsely with your hands or the back of a spoon and add to the pan.
5. Mix well and saute until the idli is coated well with butter.
6. Add chutney pudi and mix well.
7. Add salt and chili powder, if required.
8. Remove from stove and transfer into separate plates.
9. Add few pieces of crushed papdi.
10. Pour few spoons of tamarind chutney and curds all over the idli.
11. Garnish with remaining onions, cilantro, sev and serve immediately.

For Tamarind Chutney:

1. Soak dates in 1/2 a cup of warm water for about 10-15 minutes (If you are using tamarind pulp, you can use the same tamarind juice for soaking dates)
2. Add tamarind paste, jaggery and microwave for about 2-3 minutes OR until the dates become soft and the jaggery melts.
3. Blend the mixture to a smooth paste with a blender.
4. Add chili powder and jeera powder and mix well.
5. Boil further for another minute to get the desired consistency.

Note:

1. If you are too lazy make this elaborate tamarind chutney, you could just add some sugar, chili powder and jeera powder to the tamarind juice and boil for a minute.
2. Though not as good as the traditional chutney, this one is a pretty decent work around!! :)