2 Types of Dry Garlic Chutney Powder | Chutney Recipe For Vada Pav, Idli, Dosa | Mother's Recipe
Recipes in this Video
This chutney is commonly used in Indian street food as a spicy condiment.
Ingredients
- ●1/2 cup dried red chilies
- ●1/4 cup garlic cloves
- ●1/4 cup desiccated coconut
- ●1/4 cup sesame seeds
- ●1 tsp cumin seeds
- ●1 tsp salt
- ●1/2 tsp turmeric powder
- ●1 tbsp oil (for roasting)
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add dried red chilies and roast until they darken slightly, about 2-3 minutes.
- 3Remove the chilies and set aside to cool.
- 4In the same pan, add garlic cloves and roast until golden brown, about 5-7 minutes.
- 5Add desiccated coconut, sesame seeds, and cumin seeds to the pan and roast for another 2-3 minutes.
- 6Allow all roasted ingredients to cool completely.
- 7In a blender, combine the roasted chilies, garlic, coconut, sesame seeds, cumin, salt, and turmeric powder.
- 8Blend until you achieve a coarse powder consistency.
- 9Taste and adjust salt if necessary.
- 10Store in an airtight container and use as a condiment.
Equipment
Vada Pav is a popular street food from Mumbai, India, often enjoyed as a quick snack or light meal. It consists of a spicy potato filling encased in a bread roll, typically served with chutneys and fried green chilies. This dish reflects the vibrant street food culture of India, where it is commonly found at roadside stalls and is beloved by locals and tourists alike.
Ingredients
- ●potato
- ●bread roll
- ●mustard seeds
- ●green chili
- ●ginger
- ●garlic
- ●turmeric
- ●coriander
- ●cumin
- ●salt
- ●oil
Instructions
- 1Boil and mash the potatoes until smooth.
- 2Heat oil in a pan and add mustard seeds, allowing them to splutter.
- 3Add chopped green chili, ginger, and garlic; sauté until fragrant.
- 4Mix in turmeric, coriander, cumin, and salt with the mashed potatoes.
- 5Form the potato mixture into patties and coat with chickpea flour.
- 6Deep fry the patties until golden brown and crispy.
- 7Slice the bread rolls and place a fried patty inside, optionally adding chutneys.
Ingredient Alternatives
potato
Healthier: sweet potato
Cheaper: mashed peas
Sweet potatoes are more nutritious, while mashed peas are budget-friendly.
bread roll
Healthier: whole grain bread
Cheaper: white bread
Whole grain bread offers more fiber, while white bread is often cheaper.
Techniques
Equipment
Also Known As
Idli is a traditional South Indian dish, often enjoyed as a breakfast staple. Made from fermented rice and urad dal batter, these fluffy steamed cakes are paired with sambar and chutney, showcasing the region's culinary ingenuity. Idlis are not only nutritious but also symbolize the importance of fermentation in Indian cuisine. Today, they are popular across India and have found their way into global menus, celebrated for their lightness and versatility.
Ingredients
- ●rice
- ●urad dal
- ●fenugreek seeds
- ●salt
- ●water
- ●oil
- ●curry leaves
- ●mustard seeds
- ●ginger
- ●green chilies
- ●coriander leaves
- ●black pepper
- ●coconut
- ●sambar
- ●chutney
Instructions
- 1Soak rice and urad dal separately in water for 6-8 hours.
- 2Soak fenugreek seeds in a small bowl of water for 6-8 hours.
- 3Drain the soaked rice and dal, then blend them with soaked fenugreek seeds and water to a smooth batter.
- 4Transfer the batter to a large bowl and cover it with a cloth; let it ferment overnight in a warm place.
- 5Once fermented, add salt to the batter and mix gently.
- 6Grease idli molds with oil and pour the batter into each mold.
- 7Stack the molds in a steamer and steam for 10-15 minutes until cooked through.
- 8Check doneness by inserting a toothpick; it should come out clean.
- 9Remove the idlis from the molds and serve hot with sambar and chutney.
- 10For tempering, heat oil in a pan and add mustard seeds, curry leaves, ginger, and green chilies until fragrant.
- 11Pour the tempering over the idlis before serving for added flavor.
Ingredient Alternatives
urad dal
Healthier: moong dal
Cheaper: split peas
Moong dal is lighter and cheaper while providing a similar texture.
coconut
Healthier: almond milk
Cheaper: dried coconut flakes
Dried coconut flakes are less expensive and can be rehydrated.
Techniques
Equipment
Also Known As
Dosa originates from South India and is a staple in many households, often enjoyed for breakfast or as a snack. Traditionally made from fermented rice and lentil batter, dosas are celebrated for their crispy texture and versatility. They can be served plain or filled with various ingredients, making them a beloved dish not just in India but around the world, with numerous regional variations.
Ingredients
- ●rice
- ●urad dal
- ●fenugreek seeds
- ●water
- ●salt
- ●oil
- ●onion
- ●green chilies
- ●ginger
- ●curry leaves
- ●potatoes
- ●mustard seeds
- ●turmeric
- ●coriander leaves
- ●lemon juice
Instructions
- 1Soak rice, urad dal, and fenugreek seeds in water for 6-8 hours.
- 2Drain and blend the soaked ingredients with water until smooth.
- 3Ferment the batter in a warm place for 8-12 hours until bubbly.
- 4Add salt to the fermented batter and mix well.
- 5Heat a non-stick skillet over medium heat until hot.
- 6Pour a ladleful of batter onto the skillet and spread it into a thin circle.
- 7Drizzle oil around the edges and cook until golden brown, about 2-3 minutes.
- 8Flip the dosa and cook for another 1-2 minutes until crisp.
- 9Remove the dosa and keep it warm while cooking the remaining batter.
- 10For the filling, heat oil in a pan and add mustard seeds until they pop.
- 11Add chopped onions, green chilies, ginger, and curry leaves; sauté until onions are translucent.
- 12Stir in boiled and mashed potatoes, turmeric, and salt; cook for 2-3 minutes.
- 13Garnish with coriander leaves and lemon juice.
- 14Serve dosas hot with the potato filling and chutney.
Batata Vada, originating from Maharashtra, is a beloved street food featuring spiced mashed potatoes encased in a chickpea flour batter. Traditionally served with chutneys, it reflects the vibrant flavors of Indian cuisine. This snack has gained popularity beyond India, inspiring variations worldwide, including in Indian restaurants globally.
Ingredients
- ●potatoes
- ●mustard seeds
- ●curry leaves
- ●green chilies
- ●ginger
- ●garlic
- ●turmeric powder
- ●chickpea flour
- ●asafetida
- ●salt
- ●oil
- ●lemon juice
- ●fresh coriander
- ●batter
- ●bread crumbs
Instructions
- 1Boil potatoes until tender, then peel and mash them.
- 2Heat oil in a pan over medium heat and add mustard seeds until they pop.
- 3Add curry leaves, chopped green chilies, ginger, and garlic; sauté until fragrant.
- 4Mix in turmeric powder and salt, then combine with the mashed potatoes.
- 5Allow the mixture to cool, then form into small balls.
- 6Prepare a batter with chickpea flour, water, and salt.
- 7Heat oil in a deep pan for frying until hot.
- 8Dip each potato ball into the batter, coating evenly.
- 9Carefully place the coated balls in the hot oil.
- 10Fry until golden brown, about 4-5 minutes, turning occasionally.
- 11Remove and drain on paper towels.
- 12Serve hot with chutney or sauce.
Ingredient Alternatives
chickpea flour
Healthier: oat flour
Cheaper: all-purpose flour
Oat flour is gluten-free and adds fiber.
potatoes
Healthier: sweet potatoes
Cheaper: regular potatoes
Sweet potatoes provide more vitamins and minerals.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil offers a unique flavor and health benefits.
green chilies
Healthier: bell peppers
Cheaper: jalapeños
Bell peppers are milder and easier to find.
Techniques
Equipment
Also Known As
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