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Chana Dal Chutney Recipe for Dosa, idli

South Indian restaurant style chutney recipe using Chana Dal / Split Chickpea Lentils. Recipe below has step wise pics, tips.

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:10 mins   Cuisine: Indian


Recipe Card ⇓           Shop


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

chana dal chutney recipe for dosa, idli. pachi senagapappu chutney. restaurant style chane ki dal ki chatni. split chickpea lentils chutney.

Table of Contents:

  1. Possible Alterations for the recipe, ‘Chana Dal Chutney for Dosa, Idli / Senagapappu Chutney’:
  2. Other recipes from my blog:
  3. Step Wise Pics Procedure for ‘Chana Dal Chutney / Chane Ki Dal ki Chatni / Pachi Senagapappu Chutney’:
  4. Prep Work:
  5. Cooking:
  6. Grinding:
  7. Tips:
  8. Result:
  9. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
  10. Recipe Card & Print:
chana dal chutney recipe for dosa, idli. pachi senagapappu chutney. restaurant style chane ki dal ki chatni. split chickpea lentils chutney.

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.

chana dal chutney recipe for dosa, idli. pachi senagapappu chutney. restaurant style chane ki dal ki chatni. split chickpea lentils chutney.

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

Related Posts:

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Ingredients:

  • 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)

Special Ingredients:

  • Fresh Coconut
  • Curry Leaves
chana dal chutney recipe for dosa, idli. pachi senagapappu chutney. restaurant style chane ki dal ki chatni. split chickpea lentils chutney.

Step Wise Pics Procedure for ‘Chana Dal Chutney Recipe for Dosa, Idli / Chane Ki Dal ki Chatni / Pachi Senagapappu Chutney’:

Prep Work:

all the ingredients gathered to make chana dal ki chutney recipe.
Gather all the ingredients at one place. Chop the fresh coconut into pieces, Or else grate it.

Cooking:

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 under medium flame. Add all these>> remaining oil, curry leaves, dry red chillies, urad dal, mustard seeds / aavalu. Fry everything until the urad dal turns light brown in colour.

Grinding:

roasted ingredients taken into spice blender while make chane ki dal ki chatni recipe.
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!

Tips:

  • 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.

Result:

  • 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’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Recipe Card & Print:

Chana Dal Chutney for Idli, Dosa / Chane ki Dal ki Chatni / Senagapappu Chutneyney

VegCookBook by Praveena
South Indian restaurant style chutney recipe using Chana Dal / Split Chickpea Lentils. Recipe below has step wise pics, tips.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course chutney, Condiment
Cuisine Indian, South Indian
Servings 10 servings

Equipment

  • Small Frying pan (for stove-top)
  • Blender/Grinder/Mixie.

Ingredients
  

  • 1 cup Chana Dal / Split Yellow Chickpea Lentils / Pachi Senagapappu
  • ½ cup Fresh Coconut (pieces / grated)
  • 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

Instructions
 

Prep Work:

  • 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!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword chana dal ki chatni recipe, how to make south indian chana dal chutney, pachi senagapappu dosa chutney recipe, split chickpea yellow lentil chutney recipe

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