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Bombay chutney | Easy Besan gravy for idli, dosa, chapati and poori

Sangskitchen
Bombay chutney is a popular South Indian side dish for Idly, dosa, chapati and poori. It is prepared using besan(gram) flour, onions and tomatoes along with spices.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Chutneys, Side Dish
Cuisine South Indian
Servings 5
Calories 200 kcal

Equipment

  • Cooking pan

Ingredients
  

Ingredients:

  • 2 tbsp Groundnut oil
  • 1 tsp Mustard seeds
  • ¾ tsp Fennel seeds
  • 1 tsp Gram dal
  • 2 Green chillies
  • Few curry leaves
  • 1 tsp Ginger chopped
  • 1 cup Onions sliced
  • 1 ½ cups Tomatoes 3 small chopped
  • 1 ½ tsp Salt as per taste
  • ¼ tsp Turmeric powder
  • ¾ tsp Chilli powder
  • 1 tbsp Besan flour gram flour
  • 3 cups Water approx.
  • Few coriander leaves

Instructions
 

Preparation:

  • Rinse and chop tomatoes and green chillies. Instead of chopping, you may use ground tomatoes.
  • Mix 2tbsp of besan flour with a cup of water and make a thin paste without any lumps.

Recipe:

  • Heat 2tbsp of groundnut oil in a pan. Add 1 tsp mustard seeds and 3/4 tsp fennel seeds, let them splutter.
  • Add 1 tsp gram dal and roast them to light brown color.
  • Put 2 slit green chillies, 1 tsp of chopped ginger and few fresh curry leaves. Saute for 30 seconds until you get the nice aroma of fried chillies and curry leaves.
  • Now add sliced onions and fry until transparent stage.
  • Add 1.5 cups of chopped or ground tomatoes and cook well by sauteeing.
  • Put 1/4 tsp turmeric powder, 1.5 tsp salt, and 3/4 tsp chilli powder.
  • Saute till the tomato becomes mush and cook for around 3 mins.
  • Now add besan mix(2tbsp gram flour mixed with a cup of water). Mix quickly with the gravy and reduce the heat.
  • Besan tends to become thick when cooked. Hence add water accordingly. The gravy should be of semi-thick consistency.
  • After adding besan, stir the gravy quickly to avoid lumps formation. Adjust the thickness of gravy by adding some water(2 to 3 cups of water).
  • Close the lid again and cook besan gravy for 3 to 4 mins.
  • In 5mins bubbles on top disappears. Garnish with some fresh coriander leaves and switch off.
  • Serve with dosas, idlis, chapatti and poori. The best combination is with crispy dosas.

Notes

Tips/notes:
1. First, make the besan paste without any lumps. Also, make sure there are no lumps formed when added to the gravy.
2. The gravy should have semi-thick chutney consistency. You can adjust the water accordingly.
3. Adjust the number of green chillies and quantity of chilli powder as you prefer. The measurement here given is for mild spicy Bombay chutney.

Nutrition

Calories: 200kcal
Keyword besan gravy, Bombay chutney, kadalai maavu gravy, sidedish for dosa, tomato besan masala
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