Split bengal gram and coconut chutney Recipe

Recipe By Better Butter

This is a versatile one. Goes well with any south indian dish. It is crunchy and tangy. Use of lemon juice or tamarind makes it tangy, however if desired, add or skip it. The white split dal also called as dalia or putnalu along with freshly grated coconut makes this a delicious dip for any pakoras or bhajjis too. This can be stored for 4 days in the refrigerator.

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15minstotal

ingredients serves

6
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Ingredients For Split bengal gram and coconut chutney Recipe

Nutrition
value
242
calories per serving
15 g Fat7 g Protein18 g Carbs6 g FiberOther

Current Totals

  • 15 g Fat
  • 7 g Protein
  • 18 g Carbs
  • 6 g Fiber

MacroNutrients

  • Carbs
    18 g
  • Protein
    7 g
  • Fiber
    6 g

Fats

  • Fat
    15 g

Vitamins & Minerals

  • Calcium
    28 mg
  • Iron
    2 mg
  • Vitamin A
    96 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    43 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    4 mg
  • Vitamin E
    1 mg
  • Copper
    0 mcg
  • Magnesium
    47 mg
  • Manganese
    1 mg
  • Phosphorus
    117 mg
  • Selenium
    5 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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