Tag Archives: Chutney

Chutney Dosa – Yes, a dosa made with chutney!!

Confused with the title of this post!! Yes, you read it right.. Its a dosa made with Chutney – the easy Chutney Dosa. You might be wondering what this is and how is it done. Read on to know more on how to convert your leftover chutney into a yummy dosa. When you run out of dosa batter, just make chutney and your dosa is done in no time. The best part is this does not need an accompaniment. This is one recipe that I learnt from my mother in law and this tastes yummy. I had already posted a recipe that uses leftover rice and sabji(check here) and one more that uses leftover idlis(check here) .This recipe also attempts to reduce wastage and left overs.

This is extremely simple and can be done in a jiffy with just a few ingredients. I used leftover coconut chutney and have not tried with any other chutney. You can very well try this with some other chutney of your choice and innovate. But once you do so, please do write to me on the outcome 🙂 I will be pleased to know of the same. This is a family favorite and so done very often. So, all excited to know how this is made? Tada.. Off to the recipe now. The recipe does not have strict measurement guidelines and it depends on how watery or thick your chutney is.


Chutney Dosa


Serves: 2

Preparation Time: 10 minutes
Cooking Time: 10 minutes


For the Chutney:

Coconut Pieces – 10-15 bite sized pieces
Green Chillies – 2/3
Dalia/Roasted Gram/ pottukadalai – 2 tbsp
Salt – to taste
Coriander leaves – a few
Mustard Seeds – 1 tsp

For the dosa:

Finely chopped onions – as needed
Rice Flour – as needed
Salt -a pinch
Oil – 2 tsp


1. Blend all the ingredients for the chutney to a smooth paste and temper the chutney with mustard seeds.
2. Add onions, rice flour and salt to the chutney to make a nice thick paste.
3. Heat a dosa pan. Spread this chutney with a spoon and drizle oil on all sides. When one side turns golden brown, turn to the other side and repeat the same.
4. Serve hot.


– The amount of rice flour depends on the consistency of your chutney. If the chutney is too thick, add little water and required amoutn of rice flour so that it is easy to spread like an adai.
– Add very little salt after rice flour is added since chutney already has salt in it.

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Onion Coconut Chutney – can be made in a jiffy!!

Well, I am back with a post after a very very long time. Was extremely busy migrating my wordpress.com site to a new host and all that. Finally, got a chance to post this recipe. Very often we get bored with the usual accompaniments that go with the evergreen idlis/dosas. I have already posted a lot of different chutney recipes like Apple Chutney, Sweet Corn Chutney etc. (Click here for all chutney recipes). This time it is a very simple chutney recipe that goes very well with idlis/dosas – Onion Coconut Chutney. There are two versions of onion chutney that my mother prepares. One with just onions and this one which uses ingredients very similar to coconut chutney but with some differences. Off to the recipe now.


Serves: 4

Preparation Time: 10 minutes
Cooking Time: 2 minutes


Onions – 2 medium sized chopped
Coconut – 12-15 bite sized pieces
Roasted Gram / Dalia / Pottukadalai – 2.5 tbsp
Dry Red Chillies – 4/5
Salt – to taste
Oil – 1 tsp
Curry Leaves – a few
Mustard Seeds – 1 tsp


1. Blend all ingredients except oil, curry leaves and mustard seeds to a paste adding little water.
2. Temper mustard seeds and curry leaves in oil and add to the chutney.


Lauki/Sorakaya/Bottle Gourd Chutney/Pachadi – Yumm is the word!!

Lauki/Sorakaya/Bottle Gourd is one vegetable which I was really not fond of until I had it in the form of this chutney or pachadi. Andhra is famous for its spicy pachadis and chutneys that we usually mix it with hot steamed rice and ghee. This is one such Pachadi that I learnt from my grandmother. She makes the best lauki chutney. I still cannot match the taste of the chutney that she makes. Curd rice/ pappu buvva(dhal rice) and this chutney make the best pair. This also goes very well with idlis and dosas or anything for that matter. I am just drooling as I write this post. This is extremely simple to make but the taste is just out of the world!! Try it out for yourself.



Lauki/Bottle Gourd – 8-9 big pieces
Green chillies – 2-3
Tamarind – slightly bigger than marble
Jaggery – as required
Salt – to taste
Oil – 1 tsp

To Temper:
Mustard Seeds – 1 tsp
Onion – 1 small chopped finely
Curry leaves – a few
Oil – 1 tsp


1. Pressure cook the lauki pieces till soft. You can also cook them in an open pan if you do not want it very soft.
2. Heat oil in a pan and saute green chillies.
3. Blend the cooked lauki along with chillies, tamarind, jaggery and salt to a fine/coarse paste as per your preference.
4. Heat oil in a tempering pan and temper items given under “To Temper” section and add to the blended mixture.
5. Yummy lauki chutney is ready. Serve with hot rice and ghee/ curd rice/ paruppu saadham.

Note: Please do not omit jaggery as it gives a very unique taste to the chutney.