|3 Tablespoon Gram Flour (Besan / Chickpea Flour)|
|1, Thinly Sliced Onion|
|2, Chopped Tomato|
|1/4 Teaspoon Turmeric Powder|
|To Taste Salt|
|For Garnishing Coriander Leaves|
|2 Tablespoon Oil|
|1 Teaspoon Mustard Seeds|
|1 Teaspoon Cumin Seeds|
|2 Teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)|
|1 Tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)|
|4, Slit Green Chilli|
|Few Curry Leaves|
A slightly different and delicious accompaniment to dosa/idli/chapati/poori.
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 breakfast dishes. This Bombay chutney would be a perfect side dish. 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 thin consistency to be served with Idli / Dosa. If I make for Roti, I will make it thick in consistency. I have also seen some of the NorthIndians add potatoes also in this chutney, but it feel it will be more like our poori masala and so I prefer to make this 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.
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
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. Then add the slit green chili and curry leaves and fry for few seconds
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
Then 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 & Cook for 5 mins to get rid the rawness of besan. Depending upon the consistency you want, adjust the water and salt.
Switch off the flame and garnish with coriander leaves. Once the chutney cools down for 5 mins, squeeze juice from 1/2 lemon and stir once.
Serve the mouth-watering Bombay Chutney (Besan Chutney) with Idli/Dosa and enjoy a complete breakfast!