Bombay Chutney Recipe | Besan Chutney Recipe
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.
Servings: 4 people
Calories: 300kcal
Equipment
- Heavy Bottomed Pan
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!
Nutrition
Serving: 1Cup | Calories: 300kcal | Carbohydrates: 84g | Protein: 27g | Fat: 9g | Sodium: 81mg