Rottu Kadai Bombay Chutney | Kadalai Maavu Chutney For Idli And Dosai | Easy and Quick Side Dish

For a detailed recipe - click below
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Teak-wood Chopping Board https://amzn.to/3hZa4qm
Stainless Steel Double Handle Potato Masher https://amzn.to/338He4e
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Recipe for easy and quick chutney made with besan / kadalai maavi, onions, tomatoes and spices. Perfect side dish for idli and dosai. Recipe with video.

This Kadalai Maavu / besan chutney is locally called in Tamilnadu as Bombay Chutney. I think it would have got the tag "Bombay" because of its similarities to the Maharashtrian dish Pitla. This is usually served with idli and dosai. A slightly thicker version is served as a side dish with poori. In some places, boiled potatoes are mashed and added at the end to get a creamy texture.

This is a very popular street side dish as it's very economical to make. Simple ingredients used in fewer quantity results in relatively huge portion sizes which in turn helps with the margins of the vendors. The dish can be put together in 15-20 minutes. Also, no grinding is involved which is another plus.

The whole dish comes together in 15-20 minutes. Here is a tip for making a lump-free besan slurry. While mixing besan flour with water, do not add all the water at once. Add little water to the besan flour and make a thick paste. Then, dilute the paste with more water. This way, the flour does not lump up. This works for most kinds of flour. (Jacques Pepin taught this tip in his KQED show years back. Thank you @jacquespepinfoundation)

I have already shared a similar recipe here. This rottu kadai chutney recipe is slightly spicier and packs a punch.

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