Quick and easy to make Bombay chutney (Besan Chutney) is served as an accompaniment for idli, dosa and even for roti’s. Most of us often make sambar or chutney to go with idli/dosa but sometimes, we also want something different or unique to serve with our traditional dishes. This Bombay chutney would be the perfect dip. This easy and tasty besan flour chutney is prepared with onions, tomatoes, green chilli, besan flour, lemon, turmeric powder, etc.
Whenever, I make this yummy Besan Chutney, I will make it in a thin consistency to be served with Idli / Dosa. If I make for Roti, I will make it thick in consistency. I have also seen many people add potatoes in this chutney, but I prefer to make this very simple only with onion and tomato. Also, in this Bombay Chutney, I won’t add any masala, its just the spice from the green chili.
You can also try:
Recipe Card for Bombay Chutney Recipe | Besan Chutney Recipe:
Bombay Chutney Recipe | Besan Chutney Recipe
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 300kcal
Bombay Chutney is a slightly different and delicious accompaniment to dosa/ idli/chapati/ poori. It is not only unique, but also very simple to make. A mild, yet flavorful dish, bombay chutney is a great substitute to the usual accompaniments served daily.
Print Recipe
Ingredients
- 3 tablespoon Gram Flour (Besan / Chickpea Flour)
- 1 nos Onion Thinly Sliced
- 2 chopped Tomato
- ¼ teaspoon Turmeric Powder
- Salt To Taste
- Coriander Leaves For Garnishing
- ½ nos Lemon
For Tempering
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 tablespoon Split Urad Dal
- 4 nos Green Chilli Slit
- Few Curry Leaves
Instructions
Making Gram Flour Batter
- Take gram flour in a bowl and add 1 cup of water and whisk well so that there are no lumps. Set this aside.
Tempering Process
- Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add split urad dal and chana dal and fry till the dal turns light golden color. Add the slit green chili and curry leaves and fry for few seconds.
Sautéing Onions
- Add sliced onion to the pan along with pinch of salt and sauté the onions till translucent. Then add tomatoes and sauté in high flame for 2 mins.
Cooking with Besan
- Add 1 cup of water along with turmeric powder and salt. Cook tomatoes till they are tender and soft. Then add the besan batter and stir well to get rid of any lumps. Cover and cook for 5 mins to get rid the rawness of besan. Depending upon the consistency you want, adjust the water and salt.
Garnishing Time
- Switch off the flame and garnish with coriander leaves. Once the chutney cools down for 5 mins, squeeze juice from ½ lemon and stir once.
Serving Time
- Serve the mouth-watering Bombay Chutney (Besan Chutney) with Idli/Dosa and enjoy a complete breakfast!
Nutritional Info
Nutrition Facts
Bombay Chutney Recipe | Besan Chutney Recipe
Amount Per Serving (1 Cup)
Calories 300
Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 81mg4%
Carbohydrates 84g28%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Instructions with Step by Step Pictures:
MAKING GRAM FLOUR BATTER
- Take gram flour in a bowl and add 1 cup of water and whisk well so that there are no lumps. Set this aside.
TEMPERING PROCESS
- Heat oil in a pan. Add mustard seeds and cumin seeds and allow it to sputter. Then add split urad dal and chana dal and fry till the dal turns light golden color. Add the slit green chili and curry leaves and fry for few seconds.
SAUTÉING ONIONS
- Add sliced onion to the pan along with pinch of salt and sauté the onions till translucent. Then add tomatoes and sauté in high flame for 2 mins.
COOKING WITH BESAN
- Add 1 cup of water along with turmeric powder and salt. Cook tomatoes till they are tender and soft. Then add the besan batter and stir well to get rid of any lumps. Cover and cook for 5 mins to get rid the rawness of besan. Depending upon the consistency you want, adjust the water and salt.
GARNISHING TIME
- Switch off the flame and garnish with coriander leaves.
- Once the chutney cools down for 5 mins, squeeze juice from ½ lemon and stir once.
SERVING TIME
- Serve the mouth-watering Bombay Chutney (Besan Chutney) with Idli/Dosa and enjoy a complete breakfast!
