Farali Singdana Raita or Peanut yogurt dip is an easy protein-rich yogurt side dish prepared with yogurt and roasted and crushed peanuts.
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.
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 & Flavourings – Roasted 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 or Peanut yogurt dip
Equipment
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
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, 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.
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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jayashree t rao
Friday 7th of April 2023
Some beautiful memories of singdana raita. I remember my mother making it. Its been a long time I made on my own, will make it with sabudana khichdi next time.
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 :-)