Besan Chutney

One more best combination for iddli and urad dal dosa is besa (senaga pindi /bengal gram flour) chutney. This you can store in the fridge for 4 days. I prefer this to coconut chutney.

Ingredients:

-1/4 cup besan
-small piece ginger(opt)
-1 to 3 green chilies
-1/4 tsp dhania powder (opt)
-1/4 tsp tamarind extract
-pinch of turmeric
-salt
-water

Tarka:

-1/4 tsp split urad dal
-few mustard seeds
-few jeera
-dry red chili (opt)
-curry leaf (opt)
-1 tsp oil

Procedure:

-grind ginger and chillies .
-take besan in a bowl and add 2 cups of water while mixing so that lumps should not form. Add paste, salt, turmeric, dhania, tamarind.
-heat oil in a sauce pan/vessel and add all tarka ingredients one by one. When urad turns to golden colour, add besan water slowly while continuously stirring. The consistency must be little watery.
If needed add little more. Cover it with lid and stir occasionally so that lumps should not form as well as should not stick to the base.
Cook on the low flame. When bubbles are coming, ready to remove. Check the taste. It must be like semi-solid. It will become more thick after removing from the flame. 
-After trying one or twice you can make it perfect as per your taste.

Tips:

-Keep the lid with little water to avoid from becoming thick after removing from the flame.
-instead of tamarind extract you can grind the tamarind along with chilies.
-substitute chilies with chili powder.