Monday, December 15, 2014

Bombay Chutney | Besan Chutney Recipe | Side dish for Dosa,Poori

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bombay chutney
'Bombay Chutney' is basically 'Besan Chutney' which is prepared as a combination for usually Dosa , Poori and Chapathy in South India.I personally like it with soft and fluffy Atukula dosa and chapathy.I wonder how it got the name 'Bombay Chutney' as I never came across something like that here in Mumbai.It is a simple yet delicious and can be made with the basic ingredients available in the pantry and also a perfect recipe to pair with chapathis if you run out of veggies.The addition of boiled potato to the bombay chutney makes a delicious combination with poori.

Check out other gravies that pairs commonly with Dosa, Chapathy and Poori :
                besan chutney
Bombay Chutney | Besan Chutney Recipe:

Serves 2-3
Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: Andhra - Indian | Category: Side dish

2 tbsp Besan(chickpea flour)
1 large Onion, sliced thin
2 medium Tomatoes,chopped
4-5 Green chillies,slit and cut
8-10 Curry leaves
2 tbsp Coriander leaves,chopped
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1/2 tsp Garam masala (optional)
1 tsp Lemon juice or 2 tbsp Curd,optional
1/2 tsp Mustard seeds
1 tsp Urad dal
1 tbsp Chana dal
Salt to taste
1 1/2 tbsp Oil

  • Mix the besan with 1/4 cup of water properly to form a nice paste without any lumps.
  • Heat oil in a kadai and crackle mustard seeds. Add urad dal and chana dal and fry until the dals turn slight red in color.
  • Add cut green chillies and sliced onions,curry leaves,ginger-garlic paste and fry till the onions turn translucent.
  • Add chopped tomatoes and fry until they turn pulpy.Add turmeric powder,red chilli powder,garam masala and 3 cups of water,cover it cook for 6-8 mins until you see bubbles.
  • Remove the lid,add salt and add the mixed besan mixture slowly by stirring the entire mixture continuously as we do for upma and cover it and cook for 2-3 mins until thick.
  • Add lemon juice or curd,coriander leaves and mix well.
Serve hot with Dosa or chapathy or Poori.It tastes nice with Atukula Dosa too.

bombay chutney
  1. The addition of tomato is optional, you can skip it.
  2. You can even add one boiled potato by slightly mashing it to chunks or cut into pieces,this tastes better with poori.
  3. The addition of lemon juice or curd makes it tangy, you can skip it if you do not want it that way.
  4. You can always skip garam masala and ginger- garlic paste for simple bombay chutney.
bombay chutney


Srivalli said...

I have enjoyed this during my childhood so much! Mom used to make it for Poori and Dosas..always have been a hit..:)..nice pictures..

Unknown said...

Inviting besan chutney, looks great.

Anonymous said...

:) this recipe was much awaited. Thanks for posting.

Anonymous said...

it is pithale in Marathi...

Padma said...

Hi!... Came across ur blog!! Nice clicks..will follow ur blog and will be happy if you follow me back... went through some recipes.
will try this chutney.
Please do visit my space!!

Anonymous said...

Hi, what is the standard cup measurement u use for the recipes u post? When u mention 1cup how may ml are u referring to?

Anonymous said...

Thanks for posting this recipe.This was my favorite chutney during my childhood.I just loved the way you posted it.I did try this,the taste was superb but the color was bit reddish not sure how to get that exact yellow color.Please help me, if you can.Thanks again.

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