• Place yogurt in a bowl and whip till smooth with a whisk or a fork.
• Add all remaining ingredients and stir to mix.
  
• Ready to serve with your favorite snacks, such as Sabudana Vada, Thalipeeth, etc., or just slather on a slice of fresh bread.
  
• Serve with plain or Masala Idli, Dosa, Utthappam, etc.
  
• Spread on top of Rice cakes.
  
• Serve with savory pancakes.
  
• Enjoy!

How to make Crushed Roasted Peanuts from Raw/Blanched Peanuts

• Place the raw peanuts in a carbon steel wok or a wide, heavy bottomed frying pan ( cast iron or stainless steel preferred)

  I do not recommend using non-stick coated wok/pan for roasting the peanuts: the dry heat can damage the non-stick coating
• On medium heat, roast the peanuts, stirring constantly for 5-7 min.

  Do NOT use high heat, or the peanuts will start to burn on the surface without getting roasted through.

  As the peanuts get roasted, you begin to see them sizzle, a few might pop, and brown spots start to appear on the surface. Near the end of the roasting time, decrease heat to prevent burning.

  Note:

  If you're using blanched, skinless peanuts, skip the next two steps: those instructions are for peeling the skins and removing the peels of the roasted peanuts.
  
• Transfer peanuts to a large plate and set aside, away from the hot burner, to cool thoroughly.

  When cooled, but slightly warm, begin to peel the skins: pick up a small fistful of peanuts and scrub gently between your palm and fingers.

  The papery skins peel off easily. A few peanuts escape being peeled - rub them off individually. Place the peeled peanuts in a different part of the plate to collect separately.

  Pick up another fistful of peanuts and repeat the scrubbing and rubbing technique. Continue until all the peanuts are peeled.
  
• 
• Now remove the peels from the nuts:

  Hold the plate with both hands and gently toss the peanuts in the plate 2-3 times. The feathery skins "fly" a bit and collect on the far end of the plate, while the heavier nuts stay closer to you. See the accompanying picture.
  
• With your fingers, push the fluffy skins to one side of the plate.
  
• Then push them off the plate - collect them on the counter or in a large plate/bowl, keeping the nuts with a few remaining skins on the plate.

  Repeat the tossing action to remove the remaining peels. You may have to do this 3-4 times to remove all the peels.

  Your roasted peanuts are now ready to be powdered.
  
• Grind the roasted peanuts, with pulse action, to a slightly coarse powder with a spice grinder, food processor or blender. You can also use a cheese grater or nut-mill for doing this.
  
• Crushed peanuts are ready for making Chutney.