Khatta Besan

Khatta Besan

This is a Maharashtrian easy and quick to cook side dish, that goes well with Indian breads and rice.

Teena Mathew


  1. 1.5 cups Buttermilk -
  2. 2 tablespoons Curd -
  3. 2/3 cups Gram Flour (Besan) -
  4. 1.5 cups Water -
  5. to taste Salt -
  6. 1/4 Turmeric powder  -  teapsoon
  7. 1 teaspoon Chili Powder -
  8. 1 Green chilli medium  -
  9. 1 Onion large -
  10. 1 Tomato medium -
  11. 4 cloves Garlic -
  12. 10 Curry leaves -
  13. 1/8 teaspoon Asafoetida -
  14. 1/4 teaspoon Mustard seed -
  15. 2 tablespoons Oil -


25 mins
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    In a bowl using a wire whisk beat together the gram flour, buttermilk and curd to create a lump free watery batter. Keep aside

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    Finely chop onion, green chilli, garlic and tomato. Keep aside

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    In a heavy bottomed pan heat oil and add the mustard seeds. After the mustard seeds splutter, add asafoetida and curry leaves. Fry for 5 -10 seconds

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    Add the chopped garlic, green chilli and onion. Sprinkle a pinch of salt to allow the onion to cook faster.

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    Once the onion turns translucent and is cooked through add turmeric powder, chilli powder and salt. Sauté for a minute.

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    Add the chopped tomato and cook until soft.

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    Pour in the gram flour, buttermilk and curd mixture. Add water and cook on low heat for 10-15 minutes to allow the gram flour to cook completely. Stir every 2-3 minutes

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    Khatta besan is ready when the mixture thickens to a thick cake batter consistency.

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