Shengdana Amti



On the occassion of MahaShivratri, I decided to make Shengdana Amti and Varai Bhaat because I was in no mood to make Sabudana Khichdi. This dish is easy to make and is way healthier than Sabudana Khichdi. This combination of Shengdana Amti and Varai Bhaat is usually consumed by Maharashtrians on ekadashi, chaturthi and on other days of fast.

This Shengdana Amti is easy to make, needs just 4 ingredients and is made in a jiffy. The ingredients include Shengdana( peanuts) , chilies, cumin and oil. All the easily available ingredients in the pantry are used here. Although this Amti is fast friendly, it can be amp-ed to serve on any other occasion. Just add couple of garlic cloves to the tempering and you are good to go.

How to make

To make Shengdana Amti, first we need to thoroughly roast the peanuts in a pan and and peal off the skin. The take these peanuts and grind it along with chilies to a coarse paste.


Then heat a pan on medium flame and add oil. You can use vegetable oil or sunflower oil in this case. Add cumin seeds to this oil and let it crackle. Once the seeds crackle, add chilies and lower the flame. At this time the chilies might end up burnt if cooked on medium flame so lower the flame.

Reserve some part of the peanut powder and add rest to the pan, gently mix everything. Add some water to the reserved powder and grind to a smooth paste. Add this paste to the pan and add one cup of water to it.

Mix everything together and add salt as per you taste. Take care to see that the sauce should be runny but not watery. Add more water if required to thin out the consistency.Bring it to a rolling boil and turn off the flame. Your Shengdana Amti is ready!

Shengdanyachi Amti

Jui Kulkarni
Shengdanyachi Amti is quick peanut sauce made as Fast-friendly recipe. It is easy to make and tastes best when served with rice or millet.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Lunch
Cuisine Indian
Servings 2 person


  • 2 tbsp of oil
  • 2 tsp of cumin seeds
  • 3-4 chilies
  • 125 g peanuts 1 cup
  • salt as per taste
  • 1 cup water


  • In a grinder, add peanuts and 2 chilies and grind to a coarse paste.
  • Meanwhile, heat the pan on medium and add oil to it.
  • Once the oil heats, add cumin seeds and let it crackle.
  • Add 2 slit chilies to the oil and lower the flame.
  • Add 3/4 th of the peanut powder to the pan and mix everything together.
  • To the rest of the peanut powder in the grinder jar, add some water and make a smooth paste.
  • Add this paste to the pan along with 1 cup of water. Stir everything together
  • Add salt as per taste and bring the liquid to a rolling bowl.
  • Once the sauce boils, turn off the flame and add some coriander to it.
  • The sauce is ready.


If you want to make it for other occasions, you can add 2 cloves of garlic to the tempering and enjoy a garlicky version of the same.Pair it with Jowar rotis or rice.

I hope you like this recipe and give this a try. If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking.



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