Simple, practical, and full of everyday flavour, Bombay Chutney Recipe | Besan Chutney for Poori, Idli & Dosa is a vegetarian south indian chutney, curry made with besan, water, and oil in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 5 Servings
- Category: chutney, curry
- Cuisine: south indian
Ingredients
- 3 tbsp besan
- ½ cup water
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp chana dal
- ½ tsp urad dal
- ½ tsp cumin
- 2 dried red chilli
- few curry leaves
- pinch hing
- 2 onion (sliced)
- 1 inch ginger (chopped)
- 4 chilli (slit)
- 1 tsp salt
- ¼ tsp turmeric
- 1 tomato (cubed)
- 2 tbsp coriander (chopped)
- 2 tbsp lemon juice
Method
- Firstly, in a bowl take 3 tbsp besan and mix with ½ cup water.
- Prepare a smooth lump free batter. Keep aside.
- In a pan heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, ½ tsp cumin, 2 dried red chilli, few curry leaves and pinch hing. Splutter the tempering.
- Add 2 onion and saute until the onions soften slightly.
- Also add 1 inch ginger, 4 chilli, 1 tsp salt, ¼ tsp turmeric and saute until the spices turn aromatic.
- Now add 1 tomato, 1 cup water, cover and cook for 3 minutes or until tomato softens.
- Add in the prepared besan mixture and mix well.
- Once the besan mixture starts to thicken add 2 cups water and stir well.
- Adjust the consistency adding water as required. Keep the consistency slightly watery as the chutney thickens once cooked and cooled.
- Boil for 5 minutes or until the besan is cooked well and turns flavourful.
- Add 2 tbsp coriander and 2 tbsp lemon juice. Mix well.
- Finally, enjoy Besan Chutney with poori, chapathi or dosa.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
