Easy Bombay Chutney Recipe | Besan Chutney for Poori, Idli & Dosa
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.