Best Peanut Chutney

Peanut chutney is a delicious and versatile South Indian condiment that can be paired with various dishes like dosa, idli , and vada. It’s DELICIOUS, nutty, spicy, and tangy. This chutney is simple to make and requires minimal ingredients, making it a great addition to any meal.

Peanut Chutney’s background:

Peanut chutney is a condiment commonly used in South Indian cuisine. It is made with roasted peanuts, onion, garlic, dry red chilies, tamarind, cumin seeds, urad dal, red chili powder, and salt. The ingredients are blended together to create a coarse paste-like consistency.

This chutney is typically served as an accompaniment to a variety of South Indian dishes, such as dosa, idli, and vada. It can also be used as a spread for sandwiches or as a dip for vegetables.

How to make Peanut Chutney?

To make this peanut chutney, you will need raw peanuts, onion, garlic, dry red chillies, tamarind, cumin seeds, urad dal, red chilli powder, and salt. For the tempering, you will need oil, mustard seeds, urad dal, fresh curry leaves, asafoetida, and dry red chillies.

To start, soak the tamarind in hot water for at least 15 minutes. Then remove the seeds and squeeze the pulp into the water. Dry roast the peanuts until they turn brown, being careful not to burn them. Once the peanuts have cooled, add them to a high-speed blender with the spiced onion tamarind mix and blend until coarsely smooth. Finally, add the tempering to the chutney and mix well.

This peanut chutney is not only delicious but also nutritious. Peanuts are an excellent source of protein, fiber, and healthy fats, while tamarind is rich in antioxidants and has anti-inflammatory properties.

To serve, pair this chutney with your favorite South Indian dishes like dosa, idli , or vada. It also makes a great accompaniment to sandwiches, wraps, and even salads.

Other chutneys and dips from the blog:

1. Beetroot Coconut Chutney
2. Tamarind Chutney
3. Vegan Raita
4. Mint Corriander Chutney
5. Spicy Red Kaara Chutney
6. Coconut Chutney

Peanut Chutney

Ingredients1x2x3x

• 1 cup Raw peanuts 150g
• 1 medium-sized onion roughly chopped
• 2-3 tablespoons oil
• 4 dry red chilies
• 3-4 cloves garlic
• 1- inch tamarind
• 1/2 teaspoon cumin seeds/jeera
• 1 teaspoon urad daal
• 1/2 teaspoon red chili powder
• Salt to taste

For tempering/tadka:

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad daal
• 6-8 fresh curry leaves
• 1 pinch asafoetida/hing
• 1-2 dry red chilies

Instructions

• Soak the tamarind in 1/2 cup of hot water for at least 15 minutes. Then remove the seeds and squeeze the pulp into the water.
• Dry roast the peanuts in a shallow skillet on medium heat until they turn brown, about 4-5 minutes. Be careful not to burn the peanuts.
• Transfer the peanuts to a bowl and let them cool down.
• In the same pan, take some oil and heat it on medium flame. Add cumin seeds and urad daal to this pan, stir and let it sizzle.
• Once they change colour, add onions and garlic cloves and cook until the onions turn translucent.
• Then add red chilies, red chili powder to this mix and stir well for a couple of minutes.
• Next, add the tamarind water and bring it to a boil and simmer for a few minutes.
• After 2-3 minutes, switch off the heat and let it cool down too.
• Once everything is cooled down, add the spiced onion tamarind mix to a high-speed blender with the roasted peanuts.
• Blend until coarsely smooth and transfer to a bowl.

For tempering/tadka:

• Heat oil in a small pan.
• On medium heat add mustard seeds and urad daal, and let the seeds pop for a few seconds.
• Then add curry leaves, asafoetida/hing, and red chilies.
• Once the curry leaves look crispy and the red chilies have changed color slightly, pour them immediately into the chutney.
• Mix well and serve with Idli or Dosa.
• Note: You can adjust the consistency of the chutney by adding water while blending.

Adai Dosa is one of the simplest South Indian dishes that you can make at home. With just a few ingredients and some basic kitchen tools, you can whip up a batch of crispy, flavorful Adai Dosas in no time. It is a traditional South Indian dish that is believed to have originated in Tamil Nadu, a southern state in India.

Preparing Adai dosa is a simple process that requires soaking the lentils and rice overnight, blending them into a batter, and cooking them in a skillet. Here’s a detailed recipe on how to make Adai dosa at home.

You can serve the Adai Dosa hot with Coconut chutney , Onion tomato chutney or Sambar for a delicious and healthy meal.

What is Adai Dosa?

The word ‘adai’ comes from the Tamil language, and it refers to a thick pancake or crepe made from a mixture of rice and lentils. It is a popular breakfast or snack in Tamil Nadu, and it is often served with coconut chutney, sambar, or jaggery. It is also a popular dish in the neighbouring states of Karnataka and Kerala, where it is known by different names.

In the olden days, Adai Dosa was considered to be a simple and easy-to-make dish that could be prepared with easily available ingredients. It was also a great source of nutrition, as it contains a good balance of carbohydrates and proteins. The dish was often served to travellers and guests, and it soon became a popular staple food in South Indian households.

Today, Adai Dosa has gained popularity in other parts of India and around the world, thanks to its unique taste and health benefits.

Expert tips to make Adai Dosa (Beextravegant’sTricks)

1. Soak the lentils and rice: Soak the lentils and rice for at least 4-5 hours or overnight. This will help to soften them and make them easier to blend.
2. Use a good blender: Use a high-speed blender to blend the soaked lentils and rice into a smooth batter. The batter should not be too thick or too thin. It should have a pouring consistency.
3. Add vegetables: Add chopped onions, green chillies, grated coconut, and other vegetables of your choice to the batter so as to enhance its taste and nutritional value.
4. Add spices: Add spices like cumin seeds, black pepper, and salt to the batter for a flavorful Adai Dosa.
5. Let the batter ferment: Leave the batter to ferment for at least an hour or close to 6-8 hours. The more you let it ferment, it will help to improve the taste and texture of the Adai Dosa.
6. Cook on medium heat: Cook the Adai Dosa on medium heat so that it is evenly cooked and crispy.

Here are some tips to help you make Adai Dosa in colder regions:

If you live in a colder region, it can be challenging to make Adai Dosa due to the colder temperature.

1. Soak the lentils and rice in warm water: To speed up the soaking process, you can soak the lentils and rice in warm water. This will help to soften them faster, and makes it easier to blend them into a smooth batter.
2. Use a warm place for fermentation: In colder regions, it may take longer for the batter to ferment. So, you can place the batter in a warm place like the oven or near a heater.
3. Cover the batter : Retain the warmth and humidity required for fermentation, cover the batter with a clean cloth or lid.
4. Add fenugreek seeds: Adding fenugreek seeds to the batter helps attract good bacteria.

Steps to make Adai Dosa (Step-wise recipe)

• In a bowl, add Toor dal, Chana dal, Urad dal, and Rice. Rinse them in water until the water runs almost clear.

• Soak them in water overnight or at least for 5 hours. Drain all the water (you can use it to water your plants like the good and eco-friendly person that you are). Drain and then add the soaked lentils and rice to a blender.

• Take the soaked dal and rice, cumin seeds, curry leaves, red dried chillies, green chillies, salt, and ginger along with the water in a blender.

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• Blend the ingredients to make a smooth paste. (not very smooth, slightly coarse). Set the batter aside and let it rest for about an hour.

• Heat a skillet or griddle over medium to high heat. Pour one big ladle-full (preferably round in shape) full of batter and spread it into a thin crepe.

• Apply oil or vegan ghee on the sides of the Adai Dosa. Cook it until golden brown from the bottom. Carefully remove it from the skillet with the help of a spatula. Serve Adai Dosa hot with any chutney of your choice.

Why you should try this recipe:

The best part about this recipe is its efficiency. Unlike traditional dosas, Adai Dosas don’t require much preparation or fermentation time. All you need to do is soak the lentils and rice, blend them into a smooth batter, and add some spices and herbs for flavour.

Give my other batter-based recipes a try:

• Homemade Coconut Chutney – Easy South Indian Dip
• Onion Tomato Chutney
• Best Sambar Recipe – How to Make Sambar
• Idli Podi Recipe – Mini Podi Idli Recipe – Milagai Podi
• Paniyaram Recipe (Kuzhi/Kuli Paniyaram or Paddu)

Adai Dosa Recipe

Ingredients1x2x3x

• 1/4 cup Toor dal or Pigeon Pea lentils
• 1/4 cup Chana Dal split chickpeas
• 1/4 cup Urad Dal
• 1 cup Rice
• 10 Curry leaves
• 2 Dry Red Whole chilies
• Salt to taste
• Oil or ghee
• 2- inch ginger
• 2 green chilies
• 1/2 tbsp cumin seeds
• 3 cup water for soaking (Keep 1 cup water aside for grinding)

Instructions

• In a bowl, add Toor dal, Chana dal, Urad dal, and Rice. Rinse them in water until the water runs almost clear.
• Soak them in water overnight or at least for 5 hours.
• Drain all the water (you can use it to water your plants).
• Take the soaked dal and rice, cumin seeds, curry leaves, red dried chilies, green chilies, salt, and ginger along with the water in a blender.
• Blend the ingredients to make a smooth paste. (not very smooth, slightly coarse).
• Set the batter aside and let it rest for about an hour.
• Heat a skillet or griddle over medium to high heat. Pour one big ladle-full (preferably round in shape) full of batter and spread it into a thin crepe.
• Apply oil or vegan ghee on the sides of the Adai Dosa.
• Cook it until golden brown from the bottom. Carefully remove it from the skillet with the help of a spatula.
• Serve Adai Dosa hot with any chutney of your choice.

Nutrition

If you’re looking for a quick and easy way to add some veggies to your diet, look no further than this delicious vegetable pancake! This recipe is inspired by Korean pancakes (Yachaejeon) and combines thinly sliced bell peppers, red onions, and carrots with chickpea flour and a mix of flavorful spices for a dish that’s both nutritious, packed with protein and satisfying.

Growing up, similar savoury pancakes were a staple in my household, and they hold a special place in my heart. In Indian cuisine, there is a wide variety of batter-based pancakes, mostly savoury. I have fond memories of waking up to the aroma of and the sound of a sizzling pan.

Pair them with chutneys like mint coriander chutney , onion-tomato chutney or Kaara red chutney . It will add a flavorful kick to every bite. It is the perfect combination of savoury and spicy that always left me wanting more.

Traditional Korean Pancakes

Korean pancakes, also known as “jeon,” are a popular Korean dish that is typically served as a snack, side dish, or as part of a larger meal. There are many different types of Korean pancakes, each made with different ingredients, but they are all characterized by their crispy exterior and soft, chewy interior.

Traditionally, Korean pancakes are made by mixing a batter of flour, eggs, water, and sometimes starch, and then adding various ingredients such as vegetables, seafood, or meat to the batter. The batter is then poured into a heated pan with a thin layer of oil and cooked until the bottom is crispy and golden brown. The pancake is then flipped over and cooked on the other side until both sides are evenly cooked.

Pancakes and savoury variations in India

In India, similar types of pancakes are known by different names depending on the region and the ingredients used. For example, in North India, a popular savory pancake made with gram flour and spices is called “ besan ka cheela ” or “besan ka puda”. In South India, a popular pancake made with rice and lentils is called “dosa”. There are also other regional variations such as “uttapam” in South India, “chilla” in North India, and “pitha” in East India, which are all similar to Korean pancakes in their use of a batter made with flour or grains and a variety of fillings. However, the specific ingredients and cooking methods used in these pancakes can vary widely depending on the region and local culinary traditions.

Can Korean Vegetable Pancakes be more plant-based?

Korean pancakes can be easily plant-based by using plant-based ingredients and omitting any animal-based products. One way to plant-based Korean pancakes is to use a batter made from flour, water, and cornstarch instead of eggs, and to substitute vegetable broth for any meat-based broth. For the filling, vegetables such as onions, scallions, mushrooms, zucchini, and carrots can be used. You can also add a variety of herbs and spices for added flavour. By using plant-based ingredients and omitting animal products, you can easily enjoy a delicious and plant-based version of pancakes.

How to make Vegetable Pancakes? (Step-by-step process)

Prep the veggiesfor vegetable pancakes

Let’s start by prepping the veggies. To prepare the vegetables for these savoury pancakes, you have the option to julienne them or cut them into cubes. Personally, I prefer to keep the veggies slightly chunky for added texture.

To start, slice the vegetables (onion, carrots, and bell pepper) thinly and lengthwise and add them to a large mixing bowl.

Add minced garlic, and chopped green chili (optional for heat).

Chickpea flour, cornstarch, salt, ground spices, and water to the bowl, and mix well.

Adjust the water quantity as needed to achieve the desired batter consistency – not too thick, not too thin.

Cooking the Vegetable Pancakes

Heat a shallow skillet over medium-low heat and add vegetable oil. Once the oil is heated, pour half of the batter into the skillet and cook on medium heat, covered, for a few minutes.

Use the handle to move the pan around and check if the bottom of the pancake is crispy. Optionally, sprinkle some sesame seeds on top of the pancake before flipping it over to cook the other side.

Remove the pancake from the skillet and place it on a chopping board. Slice it into pieces and serve hot with some mint coriander chutney or soy sauce for a dipping sauce.

These vegetable pancakes are not only delicious, but they are also vegan, gluten-free, and packed with protein from chickpea flour. You can customize the vegetables and spices to your liking, making it a versatile dish for any meal of the day. Enjoy!

This dish has always been a go-to for me because of its delicious flavour and simplicity. I hope that you enjoy making it just as much as I enjoyed creating it.

Check out my other recipes:

• Crispy Adai Dosa Recipe – How to Make Adai Dosa
• Upma Breakfast Muffins – High Protein
• Khaman Dhokla Recipe – Steamed Gram Flour Cake

Healthy Vegetable Pancakes – Vegan, Gluten-Free

Ingredients1x2x3x

• 1 bell pepper
• 1 red onion
• 3 scallions
• 1 carrot
• 3 cloves garlic minced
• 1 or 2 green chili peppers chopped (depending on desired level of heat)
• 1/2 tsp red chilli powder
• 1/4 tsp ground turmeric
• 1/2 tsp ground coriander seeds
• 1 cup chickpea flour 100 g
• 1/4 cup cornstarch 40 g
• Salt to taste
• 1/2 cup water plus more if required
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds optional

Instructions

• Slice the vegetables (bell pepper, red onion, scallions, carrot) thin, lengthwise.
• In a mixing bowl, add the sliced vegetables along with minced garlic, chopped green chili pepper, chickpea flour, cornstarch, salt, red chili powder, ground turmeric, and ground coriander seeds.
• Mix well and gradually add 1/2 cup of water while stirring.
• Continue to add more water if needed until the batter is a smooth consistency and not too thick or too thin.
• Heat a shallow skillet over medium heat and add 2 tbsp of vegetable oil.
• Pour half of the batter into the skillet and spread it out evenly.
• Cook on medium heat for a few minutes, covered.
• Start moving the pan with the handle to hear the sound of the bottom of the pancake. It should sound crispy.
• Optionally sprinkle some sesame seeds on top of the uncooked side.
• Flip the pancake and cook the other side until golden brown and crispy.
• Remove from the skillet and place it on a chopping board. Slice into pieces.
• Serve hot with mint coriander chutney or just some soy sauce.

Nutrition

Peanut Chutney

Ingredients1x2x3x

• 1 cup Raw peanuts 150g
• 1 medium-sized onion roughly chopped
• 2-3 tablespoons oil
• 4 dry red chilies
• 3-4 cloves garlic
• 1- inch tamarind
• 1/2 teaspoon cumin seeds/jeera
• 1 teaspoon urad daal
• 1/2 teaspoon red chili powder
• Salt to taste

For tempering/tadka:

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad daal
• 6-8 fresh curry leaves
• 1 pinch asafoetida/hing
• 1-2 dry red chilies

Instructions

• Soak the tamarind in 1/2 cup of hot water for at least 15 minutes. Then remove the seeds and squeeze the pulp into the water.
• Dry roast the peanuts in a shallow skillet on medium heat until they turn brown, about 4-5 minutes. Be careful not to burn the peanuts.
• Transfer the peanuts to a bowl and let them cool down.
• In the same pan, take some oil and heat it on medium flame. Add cumin seeds and urad daal to this pan, stir and let it sizzle.
• Once they change colour, add onions and garlic cloves and cook until the onions turn translucent.
• Then add red chilies, red chili powder to this mix and stir well for a couple of minutes.
• Next, add the tamarind water and bring it to a boil and simmer for a few minutes.
• After 2-3 minutes, switch off the heat and let it cool down too.
• Once everything is cooled down, add the spiced onion tamarind mix to a high-speed blender with the roasted peanuts.
• Blend until coarsely smooth and transfer to a bowl.

For tempering/tadka:

• Heat oil in a small pan.
• On medium heat add mustard seeds and urad daal, and let the seeds pop for a few seconds.
• Then add curry leaves, asafoetida/hing, and red chilies.
• Once the curry leaves look crispy and the red chilies have changed color slightly, pour them immediately into the chutney.
• Mix well and serve with Idli or Dosa.
• Note: You can adjust the consistency of the chutney by adding water while blending.