Ask anyone who grew up eating South Indian breakfasts, and they’ll tell you: dosa and idli are only as good as the chutney, pickle, or podi on the side.
Whether you’re learning how to make dosa or already have your go-to idli recipe, these sides can completely change the flavor of the meal. Some are nutty, some spicy, others tangy or herby—but all of them can be made at home with simple ingredients.
Here are 15 must-try accompaniments to make your next dosa or idli meal unforgettable.
New to dosa-making? Check out these 9 easy dosa varieties you can try at home.
Table of Contents
Chutneys
1. Peanut Chutney
Creamy, nutty, and slightly spicy—peanut chutney is a staple for a reason. It pairs beautifully with hot, crispy dosas and soft, fluffy idlis alike.
Pro tip: Add garlic for a punchier flavor.
2. Tomato Mint Chutney
Tangy tomatoes meet fresh mint leaves in this bright green chutney. It cuts through heavier dosa varieties like Bun Dosa or Egg Dosa.
Best for: Set dosa or multigrain dosa.
3. Mango Coconut Chutney
A seasonal twist on classic coconut chutney, the raw mango adds a sour kick that makes it addictive.
Pairs well with: Plain dosa or idli—lets the chutney shine.
4. Tomato Peanut Chutney
The richness of peanuts + the tang of tomato = unbeatable. This is your go-to if you’re out of coconut but still want a creamy chutney.
Pro tip: Use roasted peanuts for deeper flavor.
5. Onion Chutney
Sautéed onions with red chilies make this one of the most flavorful chutneys on the list. It’s slightly sweet and spicy—perfect with crisp dosas.
Pairs well with: Ghee Karam Dosa.
6. Spicy Mint Chutney
Pudina (mint) gets turned up a notch with green chilies and garlic. It’s bold, fresh, and super refreshing.
Great with: Instant Rava Uttapam or any fermented dosa.
7. Raw Mango Chutney
Tart, spicy, and fast to make—this chutney adds sharpness to a soft idli or mild dosa.
Pro tip: Add roasted mustard seeds for a nice tempering finish.
8. Toor Dal Chutney
A protein-packed chutney with earthy, satisfying flavor. Made with toor dal, garlic, and tamarind.
Pairs well with: Multigrain dosa and green gram dosa.
9. Bombay Chutney
Not technically a chutney—this is a gram flour-based curry often served with poori, but works surprisingly well with soft dosas or idli.
Why try it? Unique texture and warming spices.
Pickles
10. Tomato Pickle
Spicy, tangy, and slightly sweet, this pickle adds instant flavor. A spoon of this can save you when there’s no time to make chutney.
Best with: Any dosa—especially plain or egg dosa.
11. Quick Mango Pickle
This is the fast-fix version of traditional mango pickle. It’s crunchy, sour, and fiery.
Pro tip: Toss in sesame oil for a flavor boost.
12. Ginger Pickle
Strong, spicy, and loaded with flavor—this is for those who like bold side dishes.
Pairs well with: Idli or green gram dosa.
13. Inji Puli
A Kerala-style pickle made with ginger, tamarind, and jaggery. Sweet, spicy, and sour—all in one bite.
Best with: Soft bun dosa or set dosa.
Podis (Dry Spice Mixes)
14. Curry Leaves Podi
Fragrant, slightly bitter, and iron-rich—this podi is a powerhouse. Mix it with ghee or sesame oil and dip your dosa.
Best with: Plain dosa or ragi dosa.
15. Kandi Podi (Toor Dal Podi)
A signature Andhra-style spice powder made from roasted lentils. Nutty, savory, and amazing when mixed with hot ghee.
Pairs well with: Ghee Karam Dosa, obviously.
Final Thoughts
You don’t need to stick to just coconut chutney every time. Whether you’re making dosa or idli, these 15 sides give you tons of variety. Some are bold and spicy, others are tangy or sweet—there’s something here for every mood and every dosa.
Try mixing and matching. One chutney + one pickle + one podi = a full restaurant-style spread.
