Wednesday, November 18, 2020



With idli and dosa being perennial favorites in South Indian homes, there is always the need to have freshly made chutney and or chutney powder as accompaniments for them. 

There are many methods of making chutney powder at home. The ingredients vary from recipe to recipe.  Today's recipe is for an easy-to-make Chutney Powder using Urad Dal and Chana Dal. I normally use the less spiced Byadgi Red Chillies in all my cooking. I mention this because the number of red chillies we use for this Chutney Powder will depend on the type of chillies used, apart from your taste, of course. 

This Chutney Powder goes great with both idlis and dosas..

Please do try it out and I am sure you will like it as much as we do. 


  • Urad Dal ( Black Gram Dal) , 3/4 cup
  • Chana Dal ( Bengal Gram), 1/4 cup
  • Byadgi Red Chillies, 12
  • White Sesame Seeds , (Til) 2 tbsp
  • Hing ( Asafoetida), pea-sized ball or Hing Powder, 1/4 tsp
  • Salt, to taste
  • Oil, 1 tsp

 In a thick bottomed kadhai, heat 1 tsp of oil and on medium heat add the asafoetida and sauté till it becomes fragrant. Keep aside
In the same kadhai, roast the Byadgi Red Chillies till they become crisp. Keep aside.
Next roast the white sesame seeds till they change colour. Keep aside. 
Now roast the Urad Dal and Chana Dal separately till they turn slightly golden
Allow the roasted ingredients to cool
In a mixer jar, grind together the roasted red chillies, asafoetida, white sesame seeds and the roasted dals along with salt to taste to a coarse powder
Once the Chutney Powder cools completely transfer it to an airtight jar/container
Serve with idl-dosa with a dash of ghee or oil of your choice. I usually serve this with coconut oil.

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