Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine: Indian
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This is a typical South Indian style, Chana Dal chutney Recipe for Dosa, Idli / Pachi Senagapappu Chutney, recipe suitable ONLY for Indian Breakfast recipes like>> Idli, Dosa, Uthappam, Upma.
You can find all my breakfast recipes collection here>> Breakfast / Tiffin
Table of Contents:
- Possible Alterations for the recipe, ‘Chana Dal Chutney for Dosa, Idli / Senagapappu Chutney’:
- Other recipes from my blog:
- Step Wise Pics Procedure for ‘Chana Dal Chutney / Chane Ki Dal ki Chatni / Pachi Senagapappu Chutney’:
- Prep Work:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Chana Dal Chutney for Dosa, Idli / Senagapappu Chutney’:
Adding Garlic: You can add 3 garlic cloves along with chana dal while grinding.
To eliminate coconut: Here coconut is added to give that sweet nutty flavour. You can eliminate and add 2 teaspoons of sugar instead.
Using desiccated coconut: In this case, just before grinding, soak the desiccated coconut at least for 10 mins in warm water.
Additional Ingredients: For that creamy taste and texture, while grinding, you can add ¼ cup of fresh yogurt.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Spice Powder / Chutney Podi recipes collection⇒ Powder / Podi
Breakfast recipes collection⇒ Breakfast / Tiffin
- Peanut Chutney / Palli Pachadi
- Ginger Chutney / Allam Pachchadi
- Beetroot Pachadi / Chutney
- Avocado Chutney (South Indian style)
- Cooking Oil – 4 tablespoons
- Chana Dal / Split Yellow Gram Lentils / Senagapappu – 1 cup
- Green Chillies – 6
- Dry Tamarind / Puree – Small lemon size / 2 tablespoons
- Fresh Coconut – ½ cup
- Turmeric Powder – ¼ teaspoon
- Salt – 2½ teaspoons
- Curry Leaves – 10
- Urad Dal / Minappappu – 1 tablespoon
- Mustard Seeds / Aavaalu – ½ tablespoon
- Dry Red Chillies – 3
- Water – 1 cup (for grinding)
- Fresh Coconut
- Curry Leaves
Step Wise Pics Procedure for ‘Chana Dal Chutney Recipe for Dosa, Idli / Chane Ki Dal ki Chatni / Pachi Senagapappu Chutney’:
- Adjust the salt & spice as per your taste.
- I have used dry tamarind. But, tamarind paste can also be used. Just add 2 tablespoons of it.
- While roasting the dal be careful not to burn it, keep stirring continuously.
- The chutney when grind, turns thick. But just before serving add enough water and mix well.
- Storage: This chutney stays good for 2 days at room temperature. But, when stored in refrigerator it stays for 10 – 15 days.
- The taste of the chutney is very mild, as its intended for idli, dosa, etc.
- The aroma is all from the roasted lentils and the curry leaves.
- It made a great combo for the Plain Dosa as in the pic below. Detailed Recipe link for the dosa>> Two Ingredient Dosa / Crepe (Vegan, GF)
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Chana Dal Chutney for Idli, Dosa / Chane ki Dal ki Chatni / Senagapappu Chutneyney
- Small Frying pan (for stove-top)
- 1 cup Chana Dal / Split Yellow Chickpea Lentils / Pachi Senagapappu
- ½ cup Fresh Coconut (pieces / grated)
- 2½ teaspoons Salt
- 6 count Green Chillies
- 10 count Curry Leaves
- small lemon size Dry Tamarind / Puree (2 tablespoons puree)
- ¼ teaspoon Turmeric Powder
- 3 tablespoons Cooking Oil
- 1 tablespoon Urad Dal / Split Black Lentils / Minappappu
- ½ tablespoon Rai / Mustard Seeds / Aavaalu
- 3 count Dry Red Chillies
- Gather all the ingredients at one place. Chop the fresh coconut into pieces, Or else grate it.
- Put a small frying pan on stove top under medium flame. Add 2 tablespoons of oil.
- When its hot, add the chana dal, green chillies and dry tamarind. Stir Fry until the dal turn light brown colour and leaves a pleasant aroma. (7 to 8 mins).
- Switch the flame off, add the coconut pieces. Mix everything. Transfer this content into a spice blender / mixie.
- Put the pan back on stove top under medium flame. Add all these>> remaining oil, curry leaves, dry red chillies, urad dal, mustard seeds / aavalu. Keep stirring, fry everything until the urad dal turns light brown in colour.
- Transfer half of the tempered ingredients into the spice blender / mixie. Add salt and turmeric powder also. Keep the remaining half of tempering aside.
- Let everything cool down. Add 1 cup of water and grind everything smoothly.
- To the chutney, add the remaining tempering which we kept aside. Give a mix.Transfer the chutney into a serving dish. Done!
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