• Home
  • Chutney
  • Bombay Chutney Recipe | Besan Chutney Recipe

Bombay Chutney Recipe | Besan Chutney Recipe
A quick, vegetarian side dish with chickpeas flour

0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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
1/2 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, Slit Green Chilli
Few Curry Leaves

Nutritional information

1
Cup
300
Calories
84 g
Carbs
9 g
Fat
27 g
Protein
81 g
Sodium

A slightly different and delicious accompaniment to dosa/idli/chapati/poori.

Features:
    Cuisine:

    Ingredients

    • For Tempering

    Directions

    Share
    4 from 2 votes
    A slightly different and delicious accompaniment to dosa/idli/chapati/poori.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes

    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.

    Video Making of Bombay Chutney Recipe | Besan Chutney Recipe

    Bombay Chutney Recipe | Besan Chutney Recipe

    Other Yummy Sidedishes for Idli / Dosa / Idiyappam you can try:

    1. Kumbakonam Kadappa
    2. Potato Kurma
    3. Idiappa Kurma
    4. Chidambara Brinjal Gotsu
    5. Hotel Style Tiffin Sambar

     

    Bombay Chutney Recipe | Besan Chutney Recipe

    Course: Chutney, Veg Gravies
    Cuisine: Indian, Maharashtra Cuisine
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 300kcal
    Author: Sowmya Venkatachalam
    A slightly different and delicious accompaniment to dosa/idli/chapati/poori.
    Print Recipe

    Ingredients

    • 3 tbsp Gram Flour (Besan / Chickpea Flour)
    • 1 thinly Onion Sliced
    • 2 chopped Tomato
    • 1/4 tsp Turmeric Powder
    • Salt To Taste
    • Coriander Leaves For Garnishing
    • Lemon 1/2

    For Tempering

    • 2 tbsp Oil
    • 1 tsp Mustard Seeds
    • 1 tsp Cumin Seeds
    • 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
    • 1 tbsp Split Urad Dal
    • 4 slit Green Chilli
    • Curry Leaves Few

    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. Then 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

    • 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.

    Garnishing Time

    • 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.

    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
    (Visited 37,606 times, 3 visits today)

    Steps

    1
    Done
    5 mins

    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

    2
    Done
    5 mins

    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. Then add the slit green chili and curry leaves and fry for few seconds

    3
    Done
    5 mins

    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.

    4
    Done
    5 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.

    5
    Done
    2 mins

    Garnishing Time

    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.

    6
    Done

    Serving Time

    Serve the mouth-watering Bombay Chutney (Besan Chutney) with Idli/Dosa and enjoy a complete breakfast!

    Sowmya Venkatachalam

    IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

    Moongdal Payasam | Paythamparuppu Payasam | பயத்தம்பருப்பு பாயசம்
    previous
    Moongdal Payasam | Paythamparuppu Payasam | பயத்தம்பருப்பு பாயசம்
    Sampangi Pitlai | Mixed Vegetable Pitlai
    next
    Sampangi Pitlai | Mixed Vegetable Pitlai
    Moongdal Payasam | Paythamparuppu Payasam | பயத்தம்பருப்பு பாயசம்
    previous
    Moongdal Payasam | Paythamparuppu Payasam | பயத்தம்பருப்பு பாயசம்
    Sampangi Pitlai | Mixed Vegetable Pitlai
    next
    Sampangi Pitlai | Mixed Vegetable Pitlai

    6 Comments Hide Comments

    Lovely description. Looks simple to make.
    Looks like Correction required in the recipe description – SPLIT BENGAL GRAM Dal KADALAIPARUPPU repeated twice. Should one of these be uluthamparuppu?

    Add Your Comment