Pappula Pacchadi/Roasted Bengal Gram Chutney

This Chutney is the most preferred combination for Dosa, Idly, Poori, Pongal and some other breakfast items in South India. I have prepared this almost close to the Hotel style of preparation. Fresh coconut gives you better taste than the dry coconut, though you can use either of them.



¼ Cup Roasted Bengal gram/Pappulu
1 Cup Fresh/Dry Coconut
¼ Cup Onions chopped
1” Ginger chopped
6 Green chillies
Cooking oil
For seasoning:
½ tsp Mustard seeds/Avalu
1 tsp Cumin seeds/Jeera
8-10 Curry leaves/Karvepaku
1-2 Dry Red Chilly


  • Grind roasted Bengal gram, coconut, onions, ginger, green chillies & salt adding water, into a fine paste.
  • Heat 2tsp oil in a pan for seasoning, add all the seasoning items one after the other.
  • Add them to the chutney and it is ready to be served with dosa, idly, semiya upma, upma, etc.


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