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Farali Singdana Raita (Peanut Yogurt dip)

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Farali Singdana Raita or Peanut yogurt dip is an easy protein-rich yogurt side dish prepared with yogurt and roasted and crushed peanuts. 

Farali Singdana Raita served in a designer orange bowl, with some air fryer sabudana vada and green chutney on the side.
Farali Singdana Raita

This shengdana raita can be made in as little as 5 minutes if you have roasted peanuts on hand. The raita has a cooling effect and goes well with a lot of farali recipes.

Though there is no excuse that you cannot make this Farali singdana raita except on fasting/vrat/upvas days during Navratri, Mahashivratri, Gokulashtami, etc. 

What is Raita?

Raita is often used to describe a condiment of the Indian Subcontinent made using dahi (Yogurt) along with raw or cooked vegetables. There are many different types of Raitas and some are very common like Boondi Raita. I make a quite of them like Pudina Raita, Potato Raita, Cucumber Raita, etc. 

We can call raita a dip or a side dish made with yogurt that can be enjoyed with some salads, chips, flatbreads, or rice. And If you are like me, I can enjoy raita as is 🙂 

Today I am making this Singdana Raita (Peanut Yogurt Dip), which pairs well with farali recipes like Sabudana vada or Sabudana pancake, or Sabudana Fritters, or Samak Rice Khichdi.

Farali Singdana Raita served in a designer orange bowl, with some air fryer sabudana vada and green chutney on the side.
Farali Singdana Raita

How to roast peanuts

Roasting peanuts is an easy process. I always roast and keep some for easy access to a lot of my recipes. Peanuts can be roasted in 2 different ways.

Dry roasting peanuts in an open pan

Simply use a heavy bottom pan or a pot. Dry roast the peanuts in the pan on a slow stove until the skin starts changing colour and splitting. It also releases a nice aroma once they are done. Switch off and let it cool down. 

Dry roasting peanuts in Oven

Preheat the oven to 180 Deg C. Spread the peanuts in an open tray. Roast at 180 Deg C for 8-10 minutes turning in between until golden brown, that is until the skin starts changing colour and splitting

Peeling the peanuts

Let the peanuts cool down completely. Once they are cooled either rub the peanuts in between your palms or add them in a clean muslin cloth. Cover the cloth and rub the cloth against the peanuts. The skins would be removed. 

Discard the skins and keep the clean peanuts aside. There might be some skin left on a few peanuts and it is completely fine. 

Storing the peanuts

These roasted peanuts can be stored as is for a few months in a clean dry jar. To save some time, one can grind them and store them in a clean dry jar. These roasted and grind peanuts can be used in Sabudana vada or Sabudana pancake, or Sabudana Fritters.

Ingredients used in Farali Singdana Raita (Peanut Yogurt dip)

Yogurt or Curd – Use fresh Yogurt or Curd for making this Sengadana raita. I use my homemade yogurt made in Instant Pot.

Peanuts – Roasted and ground peanuts are used to make this Farali Singdana Raita. I grind them to a semi-coarse texture as a little crunch is required in this raita.

Spices & FlavouringsRoasted cumin powder, salt, sugar, and green chili is used as spices and to flavour the raita. Sugar is added to balance the flavours. One can add chopped green coriander too to enhance the taste, I do not add it.

Process of making Farali Singdana Raita (Peanut Yogurt dip)

The process of making Farali Singdana Raita or Peanut Yogurt dip is very simple. Whisk the yogurt until smooth. Add the roasted and ground peanuts. Add salt and cumin powder. A pinch of sugar to balance out the flavours. Add chopped green chili and coriander if you like.

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Farali Singdana Raita served in a designer orange bowl, with some air fryer sabudana vada and green chutney on the side.
Farali Singdana Raita
Farali Singdana Raita served in a designer orange bowl, with some air fryer sabudana vada and green chutney on the side.

Farali Singdana Raita or Peanut yogurt dip

Farali Singdana Raita or Peanut yogurt dip is an easy protein-rich yogurt side dish prepared with yogurt and roasted and crushed peanuts.
5 from 3 votes
Print Pin Rate Save
Course: Main Course
Cuisine: Indian, North Indian
Keyword: Greek Yogurt, Peanuts, Yogurt
Prep Time: 5 minutes
Roasting Peanuts: 10 minutes
Servings: 2 Servings
Author: Renu Agrawal-Dongre

Ingredients

  • 1 cup Curd/Yogurt
  • 1/4 cup Roasted and peeled peanuts
  • 1/2 teaspoon Roasted cumin powder
  • a pinch of sugar
  • 1 Green chilly finely chopped – Optional
  • Salt to taste

Instructions

  • Lightly grind the peanuts in a mixer. Do not make a fine powder. Just pulse the peanuts for 1 or 2 rounds for 3-4 secs should be enough.
    1/4 cup Roasted and peeled peanuts
  • Whisk the dahi/Yogurt to a smooth consistency.
    1 cup Curd/Yogurt
  • Add the ground peanuts, salt, green chili, sugar, and roasted cumin powder.
    a pinch of sugar, 1 Green chilly finely chopped, Salt to taste, 1/2 teaspoon Roasted cumin powder
  • That’s it, Yummy Raita is ready. Enjoy it with Sabudana vada or Sabudana pancake, or Sabudana Fritters.

Notes

  • Read above on how to roast and peel peanuts.
  • Vegans can use vegan yogurt.
 
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu

Updates

This post was first published on 11 September 2014. Today 12th March 2023, I am updating it with new pics and content.

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Recipe Rating




Kalyani

Wednesday 22nd of March 2023

this sounds like a delish dip that would go with any farali snacks / mains - I almost always have a cup of roasted peanuts and makign this would be a breeze

Seema Sriram

Saturday 18th of March 2023

I made this singdana raita out of curiosity. Now I am hooked on, so tasty.

Renu Agrawal Dongre

Saturday 18th of March 2023

Thank you, Glad you liked it

Archana

Friday 17th of March 2023

Absolutely love the post, Renu. You have explained all the nuances a well-seasoned cook knows and thinks that a newbie knows. I have not made singdana raita for ages now. Definitely will be on the table today.

Renu Agrawal Dongre

Saturday 18th of March 2023

Thank You :-)