Idli Dosa Chutney Recipe
This recipe brings together two delicious chutneys - Palli (Peanut) Chutney and Coconut Chutney - perfect accompaniments for Idli and Dosa. The Palli Chutney is a flavorful blend of peanuts, chilies, and tomatoes, while the Coconut Chutney combines the richness of coconut with roasted chana dal and spices. These chutneys are easy to prepare and add a burst of flavor to your South Indian breakfast or snack. Check out the detailed recipe on my YouTube...
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Ingredients
Ingredients for Palli Chutney
Peanuts1/2cup
Green chillies3sprigs
Dry chillies4sprigs
Big tomato1
Cumin seeds1/4tsp
Small tamarind1
Salt to taste1
Required water1
Tempering1
Oil1
Ingredients for Coconut Chutney
Chopped coconut1/2cup
Roasted chana dal1/2cup- Green chillies7sprigs
- Cumin seeds1/2tsp
- Small tamarind1
- Salt to taste1
Coriander leaves1- Required water1
- Tempering1
- Oil1
Nutrition (per serving)
Calories
255.6kcal (12.78%)
Protein
8.9g (17.9%)
Carbs
12.3g (4.48%)
Sugars
1.8g (3.54%)
Healthy Fat
10.6g
Unhealthy Fat
7.3g
% Daily Value based on a 2000 calorie diet
How to make Idli Dosa Chutney Recipe
Method for Palli Chutney
- Step 1
In a pan, pour oil and fry green chilies and dry red chilies.
- Step 2
Add peanuts to the same pan and continue to cook.
- Step 3
Add oil, cumin seeds, tomatoes, and tamarind to the pan and cook until the tomatoes break down.
- Step 4
Take a blender jar and blend the mixture with salt and water until smooth.
- Step 5
Strain the chutney through a cloth for a smooth texture.
Method for Coconut Chutney
- Step 1
In a pan, pour oil and fry green chilies.
- Step 2
Add roasted chana dal, cumin, coconut, and tamarind to the pan.
- Step 3
Blend the mixture with salt, coriander leaves, and water until smooth.
- Step 4
Prepare tempering and add it to the chutney for enhanced flavor.
Nutrition (per serving)
Nutrition (per serving)
Calories
255.6kcal (12.78%)
Protein
8.9g (17.9%)
Carbs
12.3g (4.48%)
Sugars
1.8g (3.54%)
Healthy Fat
10.6g
Unhealthy Fat
7.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use fresh coconut for the best flavor in the coconut chutney.
Adjust the number of chilies based on your spice preference.
Straining the Palli chutney ensures a smoother texture.
Roasting the peanuts and chana dal enhances their flavor.
FAQS
Can I use store-bought tamarind paste?
Yes, you can use store-bought tamarind paste as a substitute for fresh tamarind. Adjust the quantity based on your taste preference.
How long can I store these chutneys?
Both chutneys can be stored in an airtight container in the refrigerator for up to 2-3 days.
Can I skip the tempering step?
Tempering adds an extra layer of flavor to the chutneys, but you can skip it if you prefer a simpler preparation.
Can I use dried coconut instead of fresh coconut?
Yes, but fresh coconut gives a richer and more authentic taste to the chutney.
What can I serve these chutneys with?
These chutneys are perfect with Idli, Dosa, Vada, or even as a dip for snacks like samosas and pakoras.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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