bombay chutney recipe | besan chutney recipe for poori, idli & dosa with detailed photo and video recipe. simple and flavoured condiment recipe made with gram flour or chickpea flour with indian spices. it is a quick and easy chutney recipe typically served as side dish to idli, dosa and particularly for poori’s. this chutney recipe is different and can be ideal if you are bored with traditional ones.
i have posted several chutney recipes till now which are either coconut or vegetable-based condiment recipe. but this recipe is very unique and is made with chickpea flour. basically, bombay chutney recipe has very similar characteristics to indian kadhi recipe, but with a thicker consistency. generally, it is served with south indian staple breakfast recipes like idli and dosa. but my personal preference would be with deep fried poori or even with chapati for dinner. typically if i am not in a mood to make some fancy and traditional vegetable-based curries, i end up making this recipe. it hardly takes minutes to make this recipe and the only vegetable it required is sliced onions and finely chopped tomatoes.
the bombay chutney recipe is a simple and easy recipe, yet some variations and tips for it. firstly, ensure the quality of the besan flour is good and not stale. if it is stale, it would end up forming lumps without the smooth consistency. secondly, in this recipe, i have not added sour curd or yoghurt which is added in some variations. you can add it with water which should make it more flavoured and tasty. lastly, the chutney has to be served warm or immediately after it is prepared. once it is cooked, it may turn thicker in consistency and hence add water before preheating it.
finally, i do request you to visit my other chutney recipes collection with this post of bombay chutney recipe. it includes recipes like coconut chutney, carrot chutney, idli chutney, dosa chutney, tomato chutney and onion chutney recipe. in addition, i request you to visit my other related and popular recipes collection like,
bombay chutney video recipe:
recipe card for besan chutney:
bombay chutney recipe | besan chutney recipe for poori, idli & dosa
Ingredients
- 2 tbsp besan / gram flour
- 2 cup water
- 3 tsp oil
- 1 tsp mustard
- ½ tsp cumin / jeera
- ½ tsp urad dal
- ½ tsp chana dal
- 1 dried red chilli, broken
- few curry leaves
- pinch hing / asafoetida
- ½ onion, sliced
- 1 inch ginger, finely chopped
- 1 chilli, slit
- 1 tomato, finely chopped
- ¼ tsp turmeric
- ½ tsp salt
- 2 tbsp coriander, finely chopped
- 1 tsp lemon juice
Instructions
- firstly, in a large bowl take 2 tbsp besan and mix in 2 cup water.
- whisk well making sure there are no lumps. keep aside.
- now in a large kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp cumin, ½ tsp urad dal, ½ tsp chana dal, 1 dried red chilli, broken, few curry leaves and pinch hing.
- further, add ½ onion and saute slightly.
- also, add 1 inch ginger and 1 chilli. saute until onions shrink.
- additionally, add 1 tomato and saute until tomatoes turn soft and mushy.
- keeping the flame on low, add ¼ tsp turmeric and ½ tsp salt. saute for a minute until the raw aroma disappears.
- furthermore, add prepared besan mixture.
- keep stirring continuously, until the mixture combines well and thickens slightly.
- now cover and cook for 10 minutes or until the raw aroma disappears.
- adjust consistency by adding water if required.
- now add 2 tbsp coriander and 1 tsp lemon juice. mix well.
- finally, enjoy bombay chutney with poori, chapati, dosa or idli.
how to make bombay chutney with step by step photo:
- firstly, in a large bowl take 2 tbsp besan and mix in 2 cup water.
- whisk well making sure there are no lumps. keep aside.
- now in a large kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp cumin, ½ tsp urad dal, ½ tsp chana dal, 1 dried red chilli, broken, few curry leaves and pinch hing.
- further, add ½ onion and saute slightly.
- also, add 1 inch ginger and 1 chilli. saute until onions shrink.
- additionally, add 1 tomato and saute until tomatoes turn soft and mushy.
- keeping the flame on low, add ¼ tsp turmeric and ½ tsp salt. saute for a minute until the raw aroma disappears.
- furthermore, add prepared besan mixture.
- keep stirring continuously, until the mixture combines well and thickens slightly.
- now cover and cook for 10 minutes or until the raw aroma disappears.
- adjust consistency by adding water if required.
- now add 2 tbsp coriander and 1 tsp lemon juice. mix well.
- finally, enjoy bombay chutney with poori, chapati, dosa or idli.
notes:
- firstly, for more intense flavour, whisk besan in buttermilk instead of water.
- also, the besan chutney thickens once cooled, so adjust consistency by adding water as desired.
- additionally, cook the besan mixture well, else the raw flavour of besan remains.
- finally, bombay chutney recipe tastes great when prepared slightly smooth consistency.