Bombay Chutney Recipe is also called Besan Chutney or Kadala Maavu chutney. Kadala Maavu or Besan is a staple in all Indian kitchens, so you can understand how quickly this can be made.
This is a popular instant side dish made not just for Dosa, but also Pooris, Idlis, etc. However, Amma has always made it with Dosa. The similar one we make for Poori is a different recipe.
This Bombay Chutney reminds me of childhood days when Amma used to frequently make it. Back then, I had never really thought much, except I knew she likes it a lot. Infact, she has two recipes. I remembered this childhood dish when I had planned to collect all her favorite recipes for my book. This happened some 14 years ago when I was collecting and writing about Amma's recipes.
I had one version cooked, clicked, and yet to be published. Today's recipe is another simpler version, that only takes about 15 mins from start to end. We revisited this recipe again during lockdown last year. I must have made it so many times, managed to click the pictures as well.
Finally, this gets shared and I am so happy I have yet another easy side dish for Dosas.
I am glad I finally get to share this as part of the A to Z Easy Family Dinner Ideas for B.
What is Bombay Chutney?
Bombay Chutney is a vegan, gluten-free Indian Side dish that can be served with Dosa, Idlis, and Pooris. This side dish is not a chutney rather a liquid curry made with chickpea flour, onions, tomatoes, and spices. A slurry is made with besan, mixed with onions, tomatoes, green chilies, and then cooked again.
Why is it called Bombay chutney:
I really don't have an idea why it is called Bombay chutney, except maybe it is inspired by the Maharashtrian dish Jhunka or Zunka (also known as by the name of pithla or pithle).
Amma got to know this dish from her Maharashtrian neighbours some 45 years ago. They often used to make this for pooris. So a dish got evolved that was liquid and easy to make for dosas as well.
However, we later got to know that this dish is popular in Andhra and Tamil Nadu as well. So this dish could've been introduced through different sources!
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How to make Kadala Maavu Chutney with Step by Step Pictures
Ingredients Used in making Besan Chutney
Chickpea Flour: Besan or Gram flour/ Chickpea flour is the main ingredient to make this dish.
Vegetables used: Onions, Tomatoes and green chilies along with curry leaves and coriander form an interesting taste to this side dish.
Serving Suggestion:
Kadala Maavu Chutney Recipe is an instant dish served with Dosa, Idli, and Poori. While making it for Poori, we have a slightly different recipe.
However, this is a side dish we prepare for Dosa and it only takes about 15 mins to get done.
Bombay Chutney Recipe ~ Easy Side Dish for Dosa
Ingredients
- 1 cup Besan / Kadala Maavu / Gram Flour
- 1 cup Onions finely chopped
- 1 cup Tomatoes finely chopped
- 3 to 4 nos Green Chilies
- 2 sprig Curry Leaves
- Handful Coriander Leaves
- 1/4 tsp Turmeric Powder
- Salt to Taste
- 1 tsp Red Chili Powder
- 2 cups Water
- 2 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1 tsp Cumin Seeds
Instructions
- Wash and finely chop onions, tomatoes, green chilies, coriander leaves, and curry leaves.
- Divide this into two equal portions.
- In a bowl, take the gram flour, add red chili powder, salt, turmeric powder, and half of the chopped vegetables.
- Add water gradually and make a lump-free slurry and keep it aside.
- Now, heat a nonstick pan with oil, temper with mustard, urad dal, and cumin seeds. Saute a couple of minutes for the mustard to crackle.
- Add the onions, curry leaves, and green chilies, saute well till the onions turn colour slightly.
- Now add the tomatoes, and salt if required. Cook till the tomatoes turn soft.
- Beat the besan slurry and pour to the pan. Keep a quick stir and cook on high.
- The curry tends to become thick within seconds, so be quick to combine everything.
- Simmer for few minutes for the gravy to reach the right consistency you want.
- Serve hot with Dosa or pooris as per your choice.
Notes
So cook only for 5 to 6 minutes. Add more water if required.
Other Side dishes for Dosas:
If you want to check out the collections:
Side Dish for Idli / Dosa / Appam
Tiffin Chutney Recipes
Breakfast Dishes
101 Dosa Varieties
Radha says
I love this chutney and its quite some time. After reading your post, I am going to the kitchen to make it. The chutney is absolutely delicious.
Priya Srinivasan says
Bombay chutney looks so pretty valli! Have so many memories with this chutney, amma makes it in big kadai, whenever she makes roti. Looks very colorful!
sushma pinjala says
Bombay chutney looks absolutely delicious, this is one of my favorite chutney to go with dosa.
Sandhya Ramakrishnan says
We all love Bombay chutney! My MIL and grandmother make this very often but they make it without onion and tomato. I make it like yours with lot of onion. After seeing your post, I made some today for lunch 🙂
Harini Rupanagudi says
We make the thicker version for roti/poori and we call it bomay chutney or pitla. This thinner version sounds interesting too. Good one Valli.
NARMADHA says
Such a simple and quick side dish for idli, dosa, or roti. Look so delicious and with vada on the side that makes perfect breakfast.