Idli Chutney (Dosa Chutney)

This Idli Chutney or call it Dosa Chutney, is simply delicious with a blast of flavors from coconut, chilies, cumin, garlic, ginger, curry leaves, urad dal and chana dal. This can also be eaten with medu vada, poori, adai, pakoda, bonda and many more. In this post I share my Mom’s Idli Dosa Chutney recipe. Once you taste this I am sure you will want to make this again and again. It looks so plain because I forgot to make the tempering, before the photography.

About Idli Chutney – Dosa Chutney

Growing up this was a staple in our home for a lot of our breakfast dishes. The joy of dipping super soft idlis and crispy dosa in a fresh ground homemade chutney is unparalleled. This chutney is much more flavorsome than what you get in the restaurants since the ingredients are deep roasted here to bring out the aromatic and nutty flavors of the ingredients.

Also the green chilies are sautéed until blistered and this adds amazing flavor to the idli chutney. Though this extra step takes 10 more mins than the raw no cook Coconut Chutney, you will agree that this is worth the effort. If you are using frozen coconut, this is the way to go! The fats in the frozen coconut won’t separate after grinding which usually happens a lot of times.

Use whatever fresh or frozen raw coconut, this chutney turns out fantastic. This also keeps good in the refrigerator for 4 to 5 days and you may reheat it with a splash of water. After refrigerating it turns thick due to the lentils, so a splash of water will loosen and bring it to a consistency.

You require no fancy ingredients other than the South Indian pantry staples. This idli chutney also does not need a tadka/tempering because there is so much flavor on its own. But my Mom always tempered with a pinch of mustard, red chili, curry leaves and hing. I actually forgot to temper mine before taking the pictures. Here are some variations we make

Variations

• Saute a handful of mint leaves or coriander leaves.
• Use roasted peanuts if you don’t want to use lentils but the flavor is completely different and I like mine the way my Mom made with lentils.
• I don’t add tamarind to my breakfast chutney because the idli and dosa batter already would have a slight sour flavor. If you want you may add it or use lemon juice.
• You can also blend the chutney with pasteurized or preboiled and cooled milk. Note you can’t store this version in the refrigerator. If left at room temperature the flavors may alter after 2 hours.

More idli chutney varieties
Coconut chutney recipes
Peanut chutney
Mint chutney
Tomato chutney
Onion chutney

Photo Guide

Step by Step Photo Instructions

1. Heat 2 teaspoons oil in a medium pan and add 2 tablespoons chana dal (or 1½ tablespoons chana dal and ½ tablespoon urad dal). Alternately, you can use 3 tbsps peanuts.

2. Fry them until lightly golden.

3. Add 2 to 4 slit green chilies, 3 to 4 small crushed garlic and 1 to 2 sprigs curry leaves. Do not forget to slit or chop the chilies else they will burst in the pan. Also do the same with garlic and pat dry the curry leaves to avoid splatters.

4. Fry until the chilies blister and curry leaves turn crisp. Turn down to low and stir in the cumin seeds. Fry for 40 seconds. Be careful as they can burn very fast.

5. As soon as you smell the roasted cumin, add the raw coconut -100 grams (1 cup loosely measured).

6. Stir and saute for 2 to 3 mins until really hot. Turn off and cool down.

7. Transfer to a grinder with salt and pour water in batches. Start with half cup and add more as you grind. I usually reserve one to 2 chilies aside and add them if required while blending. This way it won’t become too hot/spicy.

8. Grind to a thick chutney. Taste test to adjust salt.

If you want you may temper – heat 1 tsp oil and add a pinch of mustard seeds, 1 pinch of split urad dal, 1 broken chili and 2 to 3 torn curry leaves. When the urad dal turns golden, turn off and add hing. Pour this over the idli dosa chutney. Serve with idli dosa or any snacks.

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