hotel style coconut chutney recipe for dosa and idli

hotel style coconut chutney recipe for dosa and idli with detailed photo recipe. chutneys are great condiments / dip for south indian breakfast and snack recipes.
hotel style coconut chutneyhotel style coconut chutney recipe for dosa and idli with step by step photo recipe. basically, simple coconut chutney is prepared with just coconut. however, restaurant style coconut chutneys are slightly different. in this style of recipe, groundnut and roasted chana dal are added with coconut. consequently, a smooth and creamy texture of chutney is produced. these are amazing side dish for any south indian breakfast.

restaurant style chutneys are always my husbands favourite. few restaurants, serve it in very watery consistency. where as, few others serve it very thick and creamy. interestingly, the main reason for adding groundnut / roasted chana dal along with coconut is to increase the quantity of chutney. preparing chutney with just coconut makes it very expensive, hence to cut down the cost they add peanuts. but no doubt, the chutney turns to be very tasty and different than normal coconut chutney.

hotel style coconut chutney

my mom prepares worlds simplest coconut chutney served for dosa and idlis. moreover, i prefer the plain coconut chutney prepared by her. she uses fresh coconut and it turns out to be very juicy and flavourful. however, we do not get the fresh coconut here in australia. hence, i use desiccated coconut for all coconut based curries. i have prepared most of the chutney’s with desiccated coconut powder. especially, capsicum chutney, chana dal chutney, tomato onion chutney.

finally, i am not a big fan of chutney recipes. the chutneys are always prepared by my husband. i make sure hotel style sambar is prepared whenever i prepare dosa and idli recipes. specifically, restaurant style chutney goes well with bread idli, poha idli, rava idli and stuffed idli. also try out with dosas. especially, plain dosa, masala dosa and rava dosa.

recipe card for hotel style coconut chutney:

hotel style coconut chutney

hotel style coconut chutney recipe for dosa and idli

4.67 from 3 votes
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 4 Servings
Course: chutney
Cuisine: south indian
Print Recipe Pin Recipe
easy hotel style coconut chutney recipe for dosa and idli


  • ½ cup coconut, fresh / desiccated
  • 1 tbsp roasted chana dal / putani
  • 1 tbsp peanuts / groundnuts, roasted
  • 2 green chilli
  • 3 petals onions
  • small lemon sized tamarind
  • salt to taste
  • water to blend, as required

for tempering:

  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal
  • few curry leaves


  • firstly, keep all the grinding ingredients ready. take coconut, roasted chana dal, peanuts, onions and chilli.
  • furthermore, transfer to a small blender.
  • also add a small piece of tamarind.
  • additionally, add salt to taste.
  • then add hot water as required and blend to smooth cream texture.
  • finally, add tempering and serve with idlis and dosas.
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hotel style coconut chutney for dosa and idli step by step photo recipe:

  1. firstly, keep all the grinding ingredients ready. take coconut, roasted chana dal, roasted peanuts, onions and chilli.
    hotel style chutney
  2. furthermore, transfer to a small blender.
    hotel style chutney
  3. also add a small piece of tamarind.
    coconut chutney
  4. additionally, add salt to taste.
    coconut chutney
  5. then add hot water as required and blend to smooth cream texture.
    hotel style coconut chutney
  6. finally, add tempering and serve with dosa and idli.hotel style coconut chutney


  • firstly, using hot water gives nice creamy texture.
  • furthermore, blend to smooth to enjoy the real taste of chutney.
  • additionally, add a piece of ginger as a variant.
  • finally, tempering is optional, however, it adds great flavour.


  1. Won’t small lemon sized tamarind be too much for 1/2 cup coconut and 2 green chillies.Wouldn’t it turn too sour.According to me a small piece should be enough.

  2. 4 stars
    U are amazing.your recipes are too good &easy to follow.thank you for motivating us to cook:).God bless you and your family

  3. 5 stars
    I never know about adding tamarind and onion to the coconut chutney recipe (I used to add, 1 clove of garlic or ginger or coriander so far and make three different chutney everytime). I will certainly try it out and see. Thank you for the wonderful demos and details. You guys are awesome!

  4. Archana thank you for teaching and leading me through Indian cookery! I love cooking however Indian cooking seem to intimidate me until I was introduced to Hebbar’s Kitchen! I am an avid follower as are my three daughters (2 in college, who absolutely say you are heaven sent! And 1 working and living independently) your recipes and videos are very well put together….. and I especially appreciate that you take the time to give your followers substitutions as well as options to follow.
    Keep up the great work and do not ever stop… God bless you and your husband!

  5. You are an Amazing blend of recipe Hebbars Kitchen..

    I may not get time to try all, but Just watching your so simply defined recipe videos and photos is a favorite time pass for me.

    Vipin Kumar

  6. 5 stars
    It’s so easy and quick to follow ur recipe nothing can compete the way you show us with words and pics too.. good luck

  7. 5 stars
    Your recipes are really awesome with excellent presentation .very easy to make and comes out very tasty…keep posting more

  8. Easy recipe… hats Off hebbar’s kitchen…. thank u for Awesome presentation…. good job…keep going…

  9. Your recipes are excellent,easy,time saving,even bachelor’s can prepare,i sent some to my son who stays alone . God bless you.

  10. 4 stars
    The Ground nuts should be dry roasted and peeled before grinding. Otherwise they give a raw flavor.

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