Easy Bombay Chutney Recipe: No Coconut, No Grinding | Perfect Idli, Dosa Side
Skip the coconut and grinding! This easy Bombay chutney recipe is the perfect, no-fuss accompaniment to your idli and dosa. Quick, flavorful, and incredibly delicious.
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Cooking tools:
- Wok
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Serving bowl
Ingredients
- Gram flour (besan): 1/2 cup (125 ml)
- Water: 3 cups
- Oil: 2 tbsp
- Urad dal: 1 tsp
- Chana dal: 1 tsp
- Mustard seeds: 1 tsp
- Cumin seeds: 1 tsp
- Asafoetida powder: 1/2 tsp
- Ginger: 1 piece, finely chopped
- Garlic: 4 cloves, thinly sliced
- Onions: 3, thinly sliced
- Green chilies: 3, slit
- Tomatoes: 2 medium, finely chopped
- Salt: 1 tsp
- Turmeric powder: 1/2 tsp
- Curry leaves: a handful
- Fresh coriander leaves:
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