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!
Other interesting side dishes for Dosa
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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.
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
- 1 cup Besan / Kadala Maavu / Gram Flour
- 1 cup Onions finely chopped
- 1 cup Tomatoes finely chopped
- 3 - 4 nos Green Chillies
- 2 sprig Curry Leaves
- Handful Coriander Leaves
- 1/4 tsp Turmeric Powder
- Salt to taste
- 1 tsp Red Chilli Powder
- 2 cups Water
- 2 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1 tsp Cumin Seeds
How to make Bombay Chutney
- 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 cooking 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.