Keto friendly, Easy and quick Peanut Chutney to pair with Dosa, Uttapam or Idli

Dosa and Idli are incomplete without chutney. Today I have one easy and quick chutney recipe to pair up with Dosa, Uttapam or Idli. When there is no coconut at home, nothing to worry about. This chutney requires few ingredients and tastes amazing. You just need to have roasted peanuts, some garlic cloves and green chilies and you are ready to go. This chutney is Keto friendly as it is low on carbs and made using peanuts.


Peanuts are legume crop and have many health benefits. They are an excellent source of plant based protein and has other useful vitamins and minerals too. They contain good fiber, potassium, phosphorous, magnesium, and vitamin B. They have a sizable amount of calories and fat, but they are nutrient-rich and low in carbohydrates. Yes, you need to have them in moderation due to high amount of calories. These all nutrients content makes them good for your heart and brain too. Also they keeps you full for longer duration which is important in weight loss. Eating peanuts in moderation also helps you get good skin and hair growth.

Let’s start our recipe,


  • Peanuts or groundnuts (1/2 cup)
  • Salt (As per taste)
  • Green chilies (2/3 pieces)
  • Garlic (4/5 cloves)
  • Oil (1 tsp for tempering)
  • Asafetida / Hing (1 pinch)
  • Mustard seeds (for tempering)
  • Dried Whole red chili (1 for tempering)
  • Few curry leaves (for tempering)


Take peanuts and roast them in a pan on low flame. Once they are roasted well switch off the gas. Let them cool down and remove skin by rubbing them with hands.

*Removing skin is optional process, when I am in hurry I don’t remove skin and use them with skin only.

Peel 4 or 5 garlic cloves and take 2 or 3 chilies. Add them to mixture jar and add peanuts to it. Add salt to it and little bit of water to grind them in fine paste.

Make a thick paste out of it. Add water to get perfect consistency.

Take tempering pan or tadka pan, add some oil and let it heat a little. Once it is hot add mustard seeds to it, let them splutter. Now add dried red chili and pinch of hing. Add curry leaves to it. Add this tempering to your chutney and your peanut chutney is ready to serve.

Serve this chutney with hot Dosa, Uttpam or Idli. You can add little piece of ginger while grinding this paste. I skipped it as it was not available at home. It’s optional, if you have it, you can add it or skip it like me.

Do try this recipe and let me know how was your experience with this easy chutney recipe with minimal ingredients. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂

Super Soft and delicious Dahi Vada recipe with special chat masala recipe

Dahi vada or dahi bhallas are popular street food in North India but they are popular with little bit variant across India like in South India they have curd vada and North has Dahi bhallas. They are super soft and melts in your mouth. Green mint & coriander chutney and sweet tamarind & dates chutney add amazing flavors to it. On top of that I am going to share chatpata chat masala recipe which can be used in various chat recipes. Also we are not going to add any soda or Eno to it. Yes, you heard it right. No need to add soda. So let’s start then.


  • Urad dal / Split and Skinned Black gram (1 cup)
  • Jeera (1 tsp)
  • Salt (as per taste)
  • Chat Masala
    • Jeera / Cumin seeds (3 tsp)
    • Ajwain / carrom seeds (1 tsp)
    • Black pepper powder (1/2 tsp)
    • Salt (1 tsp – as per taste)
    • Black Salt (1 tsp)
    • Red chili powder (1 tsp)
    • Dry mint leaves or mint powder (1 tsp)
    • Chat Masala (1 tsp)
  • Sweet Dahi or Curd
    • Curd (500 gms)
    • Sugar (5 tsp)
    • Pinch of salt
  • Green Mint and coriander chutney
  • Sweet Tamarind and dates chutney
  • Oil for frying vada
  • Bhujiya sev for garnishing


Take 1 cup urad dal, wash it and soak it for 4/5 hours. You should be able to break it with you fingers, then it is soaked properly. Remove access water from dal and grind it in mixture jar. Don’t add too much water while grinding. Add 2/3 tbsp water as required. You will get nice thick paste.

Later you can manage the consistency by adding little water to it. Add Jeera and salt as per taste. Batter should be thick enough to make vada out of it while frying. Now take whisk and whisk it for nice 5/6 minutes to make batter fluffy. If the batter is fluffy enough, no need to mix soda or Eno. If you have whisk it properly than the vada will be super soft and won’t become oily. So whisking is main step while cooking your dahi vada.

To make masala for your dahi vada or even you can use this masala for your different chat recipes. Just make it once and store it in air tight container in the fridge. Take pan or tawa and heat it a little. Now on medium flame add jeera to the pan. Add ajwain to it and roast them till they start leaving their aroma. Keep flame on low else your dry spices will start burning. Now add black pepper powder, red chili powder, mint leaves, salt and black salt to it and mix it nicely. Add chat masala to it and mix them together. Switch on the flame and roast them with left out heat from gas. Now let them cool down completely. Once they are cool enough grind them in mixture jar or you can use your roller pin and board like I have used it.

Take frying pan and add oil for frying. Switch on the gas and heat oil. Add small ball of batter to check whether oil is hot enough. With your hands make small balls of batter and fry them in hot oil. Apply water on your hand to avoid batter sticking to your hands. Else you can use small spoon to make small balls to fry. I have tried both and with hands it is much easier and you get nice round shapes. Fry all the vada and keep them aside. You can add filling of dry fruits if you like it. Just put some chopped dry fruits and then cover them nicely with batter in order to make balls.

For soaking your vada, take water which is in room temperature. Now add little bit chat masala we prepared. Once vada are cool enough soak them in the same water for 20 minutes. You can kip a lid on them, so that they will be soaked properly in water.

For making curd, take chilled curd and beat it well with whisk to make it smooth. Now add sugar to it and whisk it till sugar dissolves. You can use plain beaten curd as well if you don’t want to add sugar. Just add little bit of salt and you can use it same as I used sweet curd.

Now when all your ingredients are ready, start assembling your dahi vada plate. Take soaked vada out of water and drain water by pressing with hands. place them on plate and add lots of curd on it. Now add green and sweet chutneys to it. Sprinkle your chat masala and your dahi vada plate is ready. Garnish it with Bhujiya sev and it will give crunchiness to your dish.

Believe me it is yummiest treat for your chat cravings. The different flavors it has are just awesome. Try this delicious recipe and let me know how was your experience with this delicious recipe. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Thanks for checking my recipes 🙂

Eat healthy & live healthy. Be happy always!! 🙂


Easy and Healthy Breakfast recipe: Vegetable Upma

Upma very popular breakfast recipe which is common across Karnataka, Kerala, Maharashtra, Tamil nadu, Andhra Pradesh and where not. Very easy to cook and very healthy breakfast made out of semolina (Sooji) and sometimes coarse grinded rice. You get different flavors and recipes across India.

Semolina or Sooji is rich in Protein and Vitamin B. It is considered good for heart health and liked by many for supporting weight loss. But yes it is a wheat product which makes it high in carbohydrates, should be avoided by PCOS or Thyroid patients or can be taken in smaller quantities.

Talking about today’s recipe we are going to make Vegetable Upma which will have lots of vegetables and little quantity of Semolina or Sooji. Whenever I cook Vegetable Rice / Vegetable Khichdi / Vegetable Upma I make sure to add lots of seasonal vegetables available at home. You can do the same to include healthy vegetables in your meal.


  • Semolina or Sooji (1 cup)
  • Salt (as per taste)
  • Turmeric Powder (1/2 tsp or you can avoid it completely)
  • Red Chili Powder (1/2 tsp or you can avoid it completely)
  • Mustard Seeds (for tempering)
  • Jeera Seeds (for tempering)
  • Pinch of Hing (asafetida)
  • Ghee / Oil (1 tsp for tempering, I have added 2tsp)
  • Onion (1 Big Onion)
  • Green Chilis (as per taste)
  • Curry leaves
  • Coriander leaves to garnish
  • Lemon Juice (2 tsp)
  • Chana Daal (1/2 tsp optional)
  • Urad Daal (1/2 tsp optional)
  • Vegetables of your choice
    • Green Peas
    • Boiled Corn
    • French beans
    • Capsicum
    • Baby corn
    • Potatoes
    • Tomatoes
    • Carrots


First chop all the vegetables and keep it aside.

Dry roast Semolina or Sooji and keep it aside.

Take pan and put on gas stove to heat it. Once the pan is heated add ghee or oil. let it get heated and add mustard seeds and let them splutter. Add jeera and pinch of hing. Now add curry leaves. If you want you can add Chana daal or Urad daal at this time and let it cook till it gets golden color. You can avoid it completely.

Now add finely chopped Onions and green chilis. Let them cook till onions become transparent in color.

Tips: You can add Peanuts or Cashew nuts if you like. It will add crunchy texture to your upma while eating.

Once Onions are cooked add chopped vegetables and let them cook for few minutes. Keep the lid on to reduce cooking time for vegetables. While vegetables are getting cooked, keep water to boil on the other burner so that you will have hot water ready for cooking your Upma fast.

Once vegetables are cooked add your roasted semolina or sooji to it and mix all together. Now add your dry spices and salt as per taste.


  1. Add your vegetables ordered by hard to cook goes first and easy to cook goes last. Let’s say potatoes, carrots and beans will take time to cook so add them first. Add capsicum or boiled peas and corns after vegetables are cooked a little so that they won’t become mushy and you can have bites of them while eating.
  2. Use boiled water to reduce cooking time. It will save your time as well semolina will get cooked nicely with hot water.

Now add boiling water to the mixture. be careful while adding water as the temperature created will make the water splutter and you can get burnt. So carefully and slowly add water to it, little at once. When you feel the water is appropriate and after mixing no lumps are there, let it cooked with lid on.

Tips: Water quantity is based on type of Semolina or Sooji you are using. You can’t blindly add water to it. Just check while adding water to it. If you like you can keep running consistency or you can have khichdi kind of texture, totally depends on your liking.

Just cook for five minutes. Add lemon juice to it and your yummy healthy Upma is ready to eat.

Garnish it with fresh coriander leaves and Namkeen like bhujiya sev, or you can grate fresh coconut on it.

Enjoy your hot Upma with ginger tea or have it as a light dinner option. It can also help in your late night spicy food cravings.

Do try this recipe and let me know experience in comments below. As I always say shower your love with likes & comments. Also you can request any complex recipes you want me to try and make it simple.

Eat healthy & live healthy. Be happy always!! 🙂

Thanks for going through my blog, happy to have you.