Besan Chutney for Idlis and dosas

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • Besan/Chickpea Flour -150 gms
  • Onion - 1, medium, chopped fine
  • Peeled and crushed garlic
  • Cloves -4
  • Salt to taste
  • Oil - 2 tsp
  • Curry patta leaves - 8
  • Chopped Coriander -2 tsp
  • Haldi - a pinch
  • Mustard Seeds -1/2 tsp
  • Jeera -1/4 tsp
  • Red Chilli Powder -1/2 tsp
  • Red Chillies - 2
  • 1/2 inch piece - ginger, chopped very fine

How to Make Besan Chutney for Idlis and dosas

  • Prepare thin batter with besan and water, add salt, red chilli powder and keep it aside.
  • Heat oil, add mustard seeds, jeera, red chilli, curry leaves, fry till the seeds splutter, add onion pieces, crushed garlic, ginger and haldi, fry till onion becomes soft.
  • Add besan solution and stir quickly so that no lumps are formed, cook till the chutney becomes a bit thick and sauce like.
  • Sprinkle coriander and remove, use this chutney with idli/dosa.