Verkadalai (Peanut) Chutney

Verkadalai ( Peanut) Chutney)

Oh! An awesome tasting, flavourful, aromatic chutney. Goes well with Idli varieties,  Dosa varieties, Upma varieties, Poori, Phulkas, Pongal varieties and Plain, hot steamed rice with little ghee and a fried pappad and a raitha.


Roast in oil and grind to a paste with little water. 

Oil – 2 tablespoons

Halved peanuts – 1 handful

Freshly grated coconut – 3/4 cup

Urad dhal – 1 teaspoon

Dry red chillies – 5 ( I have used Kashmiri red chillies )

Black pepper – 4 numbers

Jeera – 1/2 teaspoon

Chopped garlic – 1 big flake

Salt to taste

Tamarind paste – 3/4 teaspoon

Asafoetida powder – 1/4 teaspoon

Grated jaggery – 1 teaspoon


Heat a pan. Add oil. Keep the flame on medium. First fry the chillies. Once they turn golden, remove the chillies from the pan and transfer to a plate. Next add the urad dhal, black pepper, jeera, peanuts and salt to taste. Fry till golden on sim flame.  Add the grated coconut and the chopped garlic. Sauté for 2 minutes on sim flame. Add the asafoetida powder. Switch off the stove. Transfer the contents to the plate. Add the tamarind paste and the jaggery. Once the mix is cooled, transfer the contents to a big blender jar. Blend with little water to a smooth paste. Serve with Jeeraga Dosai.

Chef’s Tips

1) This Chutney tastes good only if it is a little thick.

2) Do not season the Chutney.

3) Adding minimum garlic, brings out the flavour of the peanuts.



Jeeraga Dosai (Cuminseeds Dosa) with Verkadalai ( Peanut ) Chutney

Jeeraga ( Cuminseeds) Dosai

I suddenly planned to make this Dosai. I felt like making a very different Dosai both in taste and aroma. I made this Dosai for breakfast today. I got bored with the usual Coconut Chutney. For a change I tried Peanut( Verkadalai) Chutney. I really liked this combi.

This Dosai recipe is amazing. Super soft and very refreshing. I have not used coconut in this Dosai. I did not want coconut in both the Dosai and the Chutney. A unique blend of Jeera, blackpepper, green chilli and ginger. Do give a try. I am sure you will simply enjoy this  Dosai. Have it for breakfast or dinner. You will just love it.


Idli rice – 2 cups

Raw rice – 1/4 cup

Urad dhal – 1/2 cup

Thin poha ( Aval ) – 1 /2 cup

Methi seeds – 1/2 teaspoon

Sago ( Sabudana) – 1 tablespoon

Salt to taste

To Season in ghee

Ghee – 1 teaspoon

Jeera ( cumin seeds ) – 1 tablespoon

Coarsely powdered black pepper – 1 teaspoon

Asafoetida powder- 1/4 teaspoon

Curry leaves ( pounded well ) – little

An equal mix of oil and ghee to drizzle around the dosas. 


Wash both the rice, urad dhal, sago and methi seeds. Soak in sufficient water for 4 to 5 hours. Wash the poha ( aval )and soak it separately in water for 1 hour. Drain the water from the rice and the dhal mixture and grind it in a wet grinder along with the poha. Add enough water and grind to a smooth batter. The consistency of the batter has to be like our regular dosa batter. Add the salt to taste. Mix well. Cover and leave it aside to ferment for 8 to10 hours. Mix the batter well. Season. Mix well.

Heat a dosa pan. Grease it with a mix of oil and ghee. Once the pan is heated, sim the flame. Make medium sized little thick dosas. Drizzle  little oil and ghee on all the sides. Cook till light golden on both the sides. Serve the hot dosa with Peanut Chutney. 

Chef’s Tips

1) Do not cook the Dosai on high flame. The colour will change.

2) Adding little Sago will give a nice sheen to  the Dosai.