Chutney for Idli and Dosa | Idli - Dosa Chutney

A simple and easy chutney made with coconut and roasted chana dal, specifically made for idli and dosa.

This is a classic adaptation of simple coconut chutney that has a unique texture and flavor suitable for idli. In other words, idli chutney has a more watery texture that acts like sambar and makes the soft, moist idli easy to consume. That said, chutney isn't limited to that.

It can also be used for other South Indian breakfast recipes. In particular, it's also an ideal choice for dosa, paddu, appam, and even idiyappam rice noodles.

• Preparation time: 5 minutes.
• Cooking time: 3 minutes.
• Servings - 5

Ingredients -

• 2 tablespoons of oil
• ¾ cup roasted peanuts
• ¼ cup roasted chickpeas
• 5 green chilies
• 2 tablespoons of mint leaves
• 1 inch of ginger
• 1 cup of grated coconut
• a piece of tamarind
• ½ teaspoon of salt
• water for grinding
• ½ cup fresh cilantro leaves
• To temper:
• 2 tablespoons of oil
• 1 teaspoon of mustard seeds
• ½ teaspoon of urid chickpeas
• 3 dried red chilies
• a pinch of hing
• some curry leaves

Instructions -

• First, in a pan, heat 2 tablespoons of oil and roast ¾ cup of peanuts, ¼ cup of putani.
• Toast until the roasted chickpeas change color.
• Add 5 chilies, 2 tablespoons of chickpeas, 1 inch of ginger and toast lightly.
• Let cool completely and transfer to the blender jar.
• Add 1 cup of coconut, a piece of tamarind, ½ teaspoon of salt and 1 cup of water.
• Grind into a smooth paste and add water as needed.
• Now add 1/2 cup of cilantro and 1/2 cup of water. Blend until you get a nice coriander texture.
• Now transfer it to a large bowl.
• Add water to the blender jar and pour the water into the chutney, adjusting the consistency.
• Mix well making sure everything is well combined.
• To prepare the seasoning, heat 2 tablespoons of oil. Add 1 teaspoon of mustard, 1/2 teaspoon of urad dal, 3 dried red chilies, a pinch of hing, and a few curry leaves.
• Mix the seasoning and pour over the chutney. Mix well.
• Finally, enjoy the idli chutney recipe with hot steamed idli.

A simple and easy coconut and roasted chana dal-based chutney made specifically for idli and dosa.

This is a classical adaptation of the simple coconut chutney which carries a unique and Idli-friendly texture and taste. In other words, Idli chutney has a more watery texture which acts like sambar and makes it easy to consume the soft and moist idli. Having said that the chutney is not limited to it. It can also be used for other South Indian breakfast recipes too. Particularly, it can also be an ideal choice for dosa, paddu, appam, and even for Idiyappam rice noodles.

• Prep Time - 5 mins.
• Cook Time - 3 mins.
• Servings - 5

• 2 tbsp oil
• ¾ cup peanuts, roasted
• ¼ cup roasted gram dal
• 5 green chilies
• 2 tbsp pudina / mint leaves
• 1 inch ginger
• 1 cup coconut, grated
• small piece of tamarind
• ½ tsp salt
• water, for grinding
• ½ cup fresh coriander leaves

• 2 tbsp oil
• 1 tsp mustard seeds
• ½ tsp urid dal
• 3 dried red chilies
• pinch hing
• few curry leaves

• Firstly, in a pan heat 2 tbsp oil and roast ¾ cup peanut, ¼ cup putani.
• Roast until the roasted gram dal changes color.
• Add 5 chilli, 2 tbsp pudina, 1 inch ginger and roast slightly.
• Cool completely, and transfer to the mixer jar.
• Add 1 cup coconut, a small piece tamarind, ½ tsp salt and 1 cup water.
• Grind to smooth paste adding water as required.
• Now add ½ cup coriander, ½ cup water. Press and grind to get a good texture of coriander.
• Now transfer to a large bowl.
• Add water to the mixer jar and pour the water into the chutney adjusting the consistency.
• Mix well making sure everything is well combined.
• To prepare the tempering, heat 2 tbsp oil. Splutter, 1 tsp mustard, ½ tsp urad dal, 3 dried red chilli, pinch hing and few curry leaves.
• Splutter the tempering and pour over the chutney. Mix well.
• Finally, enjoy the Idli Chutney Recipe with hot steamed idli.