How to make Shengdanyachi Amti -

A tangy peanut amti

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Peanuts (मूंगफली), Ghee (घी)

Cuisine : Maharashtrian

Course : Dals and Kadhis


For more recipes related to Shengdanyachi Amti checkout Shengdanyachi Amti. You can also find more Dals and Kadhis recipes like Dal with Drumsticks, Dal Fry, Rasam Powder, Rajgire Ki Kadhi .

Shengdanyachi Amti

Shengdanyachi Amti Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Shengdanyachi Amti Recipe

  • Peanuts 1 1/2 cups

  • Ghee 4

  • Salt to taste

  • Kokum petals 4-5

  • Jaggery (gur) 1/2 tablespoon

  • Fresh coconut scraped 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Ghee 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Cloves 4

  • Garlic chopped 1 teaspoon


Step 1

Dry roast peanuts on a hot tawa evenly. Cool and then de-skin peanuts. Grind peeled peanuts into a dry powder.

Step 2

Chop green chillies finely. Soak kokum in a little warm water. Grate jaggery and coconut separately and leave aside.

Step 3

Now combine peanut powder, turmeric powder, green chillies, kokum pulp, jaggery, fresh coconut, salt and water. Boil the above mixture for 20-25 minutes, if necessary add water. (It must be of dal consistency) When the mixture is ready, keep it aside.

Step 4

Heat ghee in a pan, add cumin seeds and cloves, when they crackle add chopped garlic and sauté till light golden brown. Add the temper to the amti (mixture).

Step 5

Garnish with chopped corianderleaves and scraped fresh coconut. Serve this peanut amti hot with hot rotis (polis).

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.