Senaga Pachadi – Besan Chutney

One of those recipes that I make whenever I run out of vegetables or coconut to prepare a chutney to go with a South Indian breakfast like idly or dosa, is besan (chickpea flour) chutney or senagapindi pachadi. Chickpea flour is my trusted stand by when unexpected guests arrive.

A unique recipe with the combined goodness of tamarind and besan (gluten free flour that is high in protein, fibre and low carb). It’s all in the seasoning and roasting of chick pea flour till you achieve that golden brown color and you experience that heady fragrant smell which decides the final flavor of this pacchadi. Eat it with idlis and you have an easy way to fill up on protein and fibre in one light, tasty, vegan breakfast or dinner meal.

Senaga pachadi

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  chickpea flour


  •   1 1/4 cup besan/senaga pindi/chickpea flour
  •   gooseberry sized tamarind (soak in 2 1/2 -3 cups of water, extract juice and discard pulp)
  •   salt to taste
  • For popu/tadka/seasoning:

  •   1/2 tsp mustard seeds
  •   1 tsp cumin seeds
  •   5-6 garlic cloves (crushed)
  •   2 dry red chillis (de-seed and tear)
  •   10-12 curry leaves
  •   1/2 tbsp oil

Method for making Senaga pachadi

Heat oil in a kadai, add the mustard seeds and as they begin to pop add cumin seeds, garlic cloves, red chillis and curry leaves and toast them for a half a minute. (Take care not to burn the tempering).
Add chickpea flour and salt and roast along with the tempering base. On low to medium flame, constantly keep frying the besan till it changes colour (and lovely aroma emanates and the rawness of chickpea flour disappears). This could take some time, approx 8-9 mts. Take care not to burn the senaga pindi. Turn off heat. Remove onto a plate and cool.
Once cool, add the tamarind extract along with water and combine well. It should be of a slightly runny consistency. Add more water if required. For a more tangy flavor, add more tamarind extract.
Use your hand to bring them all together and also crush the tempering base as you combine. The flavors of spices come out well as you crush them. Adjust salt.
Servee with hot idlis or dosas for a complete vegan diet that is also gluten free.


34 thoughts on “Senaga Pachadi – Besan Chutney

  1. Thanks for posting this! I have tried to make this several times and have had the problem of clumping. I did not fry the besan before hand in the oil. Does this prevent clumping? Have you seen anyone make it by dry frying the besan like how upma is made (dry frying the sooji)? In some other parts of India, this is also called as a type of sambar and eaten with plain rice. I have eaten with rice and idli/dosa and both are very yummy! Thanks for sharing!

    Your welcome, Jennifer. Frying the besan prevents clumping. You can dry roast the besan like you’d dry roast upma sooji too.

  2. This is something I never tried or thought of. Will definitely try this and let you know.

    Thanks for the recipe!

  3. Hi Shailu,
    Can you give me recipe for Vadiyalu…this is something which i recently saw my sister in law was using while giving tadka for sambar…when asked, she told her MIl sent it from India…and u dnt have to add anything …just oil and this vadiyalu is sufficient. If you have then, please share with me.

  4. Hi Shailu,
    Your recipes looks yummy.I learned many dishes from you.Thanks a lot.I will try this one soon.Can u please post chicken pickle recipe?

  5. That looks awesome. I am always on the lookout for chutneys without coconut. This one looks just right. and those fluffy idlis are to die for.

  6. Thanks Sailu, I made ravva dosa last week and they turned out real good!! I was thinking abt besan chutney which you have in the photo, I think i will make it again with this chutney this time round. My husband would love it. Thanks for all your good recepies.

  7. hi sailu garu,
    this is rekha from abu dhabi. i was following your recipes since few days and i tried your palakura bobbarlu vadalu that was a supper hit at my home. next i am going to try this senaga pachadi and it is something new to me. kobbari pachadi baada tappincharu thanks sailu garu.

  8. Hi Sailu,

    I love this instant pachadi. Since u r using raw tamarind extract, i had a dout. My hubby has acidity. Can i do anything else, or can this substituted in the recipe.

    Only tamarind works or juice of one lemon with water. A sour flavored ingredient is a must for this recipe.

  9. My mom makes with senaga pappu- she roasts and grinds it with the tempering..if made in the traditional “rubbu rolu”( grinding stone!!), it is even tastier!

  10. do we need to boil the chutney after mixing water………not sure if i missed the part………..

    No, you don’t need to boil the chutney since the besan is roasted along with spices.

  11. hey Sailu,
    I made this besan pachadi but came out very lumpy
    Can u tell me a solution for this pls.
    Also My mixer is not working so can you share some pachadi’s which r made not by using mixer.

    Shruti, you need to roast the besan really well, the rawness needs to disappear. And when you combine with tamarind and water, mix with hand and remove the lumps if any. Don’t be disappointed. Try again and you will get it. Remember to roast the besan really really well, its take time so needs patience. ๐Ÿ™‚

  12. Did you post it here or pirated ?

    Thanks for informing me. They didnt seek permission and copied the entire recipe with image.

  13. Hai sailu, I am the new visiter to this site. i know about besan chutney because of my grand ma but i forgot how to cook it but its really nice i got it because of you. thank u so much.

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