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    Home » Raitas / Pachadi Varieties » Dangar Pachadi | Roasted Urad Dal Flour Raita

    Dangar Pachadi | Roasted Urad Dal Flour Raita

    Posted on April 2, 2021 · Last Updated on April 1, 2021 · By Srividhya G · 32 Comments

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    urad dal flour raita served in blackware placed on rustic tray with text overlay for pinterest

    Quick and easy raita with roasted urad dal flour, popularly known as dangar pachadi! A delicious side for rice dishes!

    urad dal raita served in black ceramic ware placed on iron tray with chilies and cilantro scattered
    Jump to:
    • Raita varieties
    • Quick raita
    • Homemade urad dal flour
    • Dietary specifications & serving suggestions
    • How to make dangar pachadi
    • Recipe Notes
    • More yogurt-based recipes
    • 📖 Recipe

    Raita varieties

    When we think about raita, the first thing that comes into our mind is the famous onion raita that we pair with biryani and pulao varieties. (PS – I don’t have that simple recipe yet on my blog. I will share it soon) But folks, there are so many raita varieties in Indian cuisine with different vegetables, including fresh and dried ones.

    You can find amazing Indian raita varieties, including okra raita, eggplant raita, cilantro-yogurt raita, and many more on my blog archives. Do check it out.

    Quick raita

    In Tamil, we call raita, pachadi. Today’s recipe, the dangar pachadi, is a very popular recipe from the Tanjore region of Tamil Nadu. If the urad dal powder/flour (Ulutham maavu) is ready, you can prepare this raita within 10 minutes. Yes, it’s that simple. All you need to do is mix the urad dal flour and yogurt, add salt as required, and prepare the tempering. That’s it. 

    I adapted this recipe from Meenakshi Ammal’s “Cook and See” book, the English version of “samaithu paar.” This book was part and parcel of marriage gifts, and all of us will have a copy of this book in our household. It’s like our cooking Bible. :-) 

    raita served in black serveware with a spoon inside placed on a iron tray

    Homemade urad dal flour

    Dangar pachadi will be a staple in most households, especially after Deepavali and Janmashtami. We usually make roasted urad dal flour for all savory snacks, aka bakshanams like murukku, seedai, etc. And with the leftover flour, we make this dangar pachadi. 

    Making this urad dal flour is not difficult. You need to roast the whole urad dal (whole urad is preferable) until it turns light brown – no need to roast till it attains that deep golden brown. Let it cool and grind it into powder. That’s it. Store it in an air-tight container and use it when required. I have stored this urad dal powder for two months.

    PS: Homemade urad dal flour won’t be super fine like the store-bought one, and that’s perfectly fine. 

    If using store-bought urad dal flour-

    Ok, for this recipe, I would recommend a homemade one. But if you have a stash of store-bought flour, then slightly roast it for 30 seconds or so and let it cool a bit before adding yogurt. 

    Dietary specifications & serving suggestions

    It’s a nut-free vegetarian dish. Skip asafoetida or use gluten-free asafoetida for a gluten-free version. So far, I have tried only cashew yogurt as an alternative to dairy-based one. I am yet to explore other plant-based ones. You can use cashew or coconut-based yogurt for this raita and make it vegan. 

    I grew up eating this dangar pachadi with vathal kuzhambu. I love it. It is one of the popular combos, but I love it with rice dishes, especially sambar, variety-rice recipes. 

    As it’s easy to make, I always make it as required and when needed. I have never stored it for a long time. 

    Now without any further ado, let me share how I made this pachadi.

    How to make dangar pachadi

    • In a bowl, take the urad dal flour.
    taking urad dal bowl in a serveware
    • Add the yogurt, salt, and asafoetida.
    adding yogurt, salt and hing
    • Mix well. Ensure there aren’t any lumps. 
    mix the raita without any lumps
    • Now in a separate tadka/tempering pan, heat the oil. When the oil is hot, add mustard seeds, cumin seeds, green chilies, and curry leaves. 
    adding the tempering
    • As the mustard seeds start to splutter, add them to the urad dal mixture. Mix well and garnish with cilantro and serve. 
    Uradl dal flour raita served in black bowl placed on a iron tray with a spoon on the side

    Recipe Notes

    • Please check the blog post for making urad dal flour at home. If using store-bought flour, dry roast it for 30 seconds and cool before adding the yogurt.
    • Adjust the salt and green chilies as per your preference. I used one green chili and one red chili (not a dried one) for this recipe. Adjust the chili measure according to the variety and as per your taste preference.
    • Use plant-based yogurt for the vegan version and gluten-free asafoetida for the gluten-free version.

    More yogurt-based recipes

    • Broiled Eggplant Raita | Sutta Kathirikai Thayir Pachadi | Baingan Raita
    • Vellarikka Pachadi | Kerala Style Cucumber Yogurt Pachadi
    • Avial | Instant Pot Avial Recipe | Mixed Vegetable Curry in Yogurt Sauce
    • Tzatziki Sauce | Cucumber and Yogurt Sauce

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this urad dal flour raita recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    📖 Recipe

    square image of urad dal raita served in black ceramic ware placed on iron tray with chilies and cilantro scattered
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    5 from 1 vote

    Dangar Pachadi | Roasted Urad Dal Flour Raita

    Quick and easy raita with roasted urad dal flour, popularly known as dangar pachadi! A delicious side for rice dishes!
    Prep Time5 mins
    Cook Time5 mins
    Total Time10 mins
    Course: Accompaniment
    Cuisine: Tamil Nadu
    Servings: 2
    Calories: 90kcal
    Author: Srividhya G

    Equipment

    • Mixing bowl

    Ingredients

    Measurement Details: 1 cup = 240ml; 1tbsp=15ml; 1 tsp=5ml;

    • 1 tbsp urad dal flour roasted urad dal flour
    • ¼ cup yogurt
    • ¾ tsp salt or to taste
    • ¼ tsp asafoetida

    To Temper:

    • 2 tsp oil
    • ½ tsp mustard seeds
    • 1 tsp cumin seeds
    • 5 to 6 curry leaves
    • 2 green chili small ones, finely chopped (adjust as per taste)
    • 2 tsp cilantro finely chopped, to garnish

    Instructions

    • In a bowl, take the urad dal flour.
      taking urad dal bowl in a serveware
    • Add the yogurt, salt, and asafoetida.
      adding yogurt, salt and hing
    • Mix well. Ensure there aren’t any lumps.
      mix the raita without any lumps
    • Now in a separate tadka/tempering pan, heat the oil. When the oil is hot, add mustard seeds, cumin seeds, green chilies, and curry leaves.
      adding the tempering
    • As the mustard seeds start to splutter, add them to the urad dal mixture. Mix well and garnish with cilantro and serve.
      square image of urad dal raita served in black ceramic ware placed on iron tray with chilies and cilantro scattered

    Notes

    • Please check the blog post for making urad dal flour at home. If using store-bought flour, dry roast it for 30 seconds and cool before adding the yogurt.
    • Adjust the salt and green chilies as per your preference. I used one green chili and one red chili (not a dried one) for this recipe. Adjust the chili measure according to the variety and as per your taste preference.
    • Use plant-based yogurt for the vegan version and gluten-free asafoetida for the gluten-free version.

    Nutrition

    Calories: 90kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 1040mg | Potassium: 105mg | Fiber: 2g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 56mg | Calcium: 63mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Update Notes: This recipe was originally posted in 2016, but now, it is updated with new pics, Instant Pot method, and recipe cards.

    58 shares
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    Filed Under: Raitas / Pachadi Varieties Tagged With: black gram dal danger, CCChallenge, daanger, danger, danger recipe, daunker, how to prepare danger, how to prepare urad dal raita, Tanjore style daunker, thanjavur special danger, Ulutham paruppu pachadi, ulutham paruppu thayir pachadi, Urad dal raita

    Reader Interactions

    Comments

    1. Sudha says

      March 08, 2018 at 12:23 am

      Hi.whether we can eat i.e. roast urad dal ?

      Reply
      • Srividhya G says

        March 08, 2018 at 10:11 am

        Roasted urad dal is fine. That’s what we add in murukku.

        Reply
    2. cookingwithsapana says

      March 03, 2016 at 2:47 pm

      Raita with dal sounds interesting.

      Reply
      • Vidhya@VVK says

        March 03, 2016 at 9:28 pm

        Thanks :-)

        Reply
    3. freakyveggie says

      February 28, 2016 at 10:05 am

      That sounds so simple Vidhya :) Will have to try this out definitely !

      Reply
      • Vidhya@VVK says

        February 28, 2016 at 7:24 pm

        Thanks FV.. Please do try and let me know how it turned out.

        Reply
        • freakyveggie says

          February 29, 2016 at 9:47 am

          Sure, will do…

          Reply
          • Vidhya@VVK says

            February 29, 2016 at 11:11 am

            :-) :-)

            Reply
    4. kushigalu says

      February 25, 2016 at 6:23 pm

      Interesting one. Looks yummy!

      Reply
      • Vidhya@VVK says

        February 26, 2016 at 8:05 am

        Thanks :-)

        Reply
    5. Farin Ahmed says

      February 25, 2016 at 4:05 am

      Easy peasy healthy raita..

      Reply
      • Vidhya@VVK says

        February 25, 2016 at 8:45 am

        yeah ma.. :-)

        Reply
    6. Sharvari (Mumbai to Melbourne) says

      February 24, 2016 at 6:01 pm

      Very nice raita recipe and very healthy will definitely try this one

      Reply
      • Vidhya@VVK says

        February 24, 2016 at 6:49 pm

        Thanks Sharvari.. Let me know how it turned out.

        Reply
    7. Padma Rekha says

      February 23, 2016 at 9:10 am

      It’s very interesting and new one to me….

      Reply
      • Vidhya@VVK says

        February 24, 2016 at 6:54 pm

        Thanks Padma.

        Reply
    8. Chitra Jagadish says

      February 23, 2016 at 1:13 am

      Wow this sounds intersting and delishhhh Sri. ..

      Reply
      • Vidhya@VVK says

        February 24, 2016 at 6:55 pm

        Thanks a lot.

        Reply
    9. Traditionally Modern Food says

      February 22, 2016 at 3:09 pm

      This time during my India trip I boughtmy Amma’s meenaski ammal book .. My fav chutney:-)

      Reply
      • Vidhya@VVK says

        February 24, 2016 at 7:24 pm

        Love hers and DIL’s also.. I have some of their collection…:-)

        Reply
    10. Suja Ilangovan says

      February 22, 2016 at 1:48 pm

      Side for vathalkuzhambu? That’s interesting. Your pachadi looks great, Vidhya :)

      Reply
      • Vidhya@VVK says

        February 24, 2016 at 7:02 pm

        Thanks

        Reply
    11. Bingo's Mom says

      February 22, 2016 at 5:04 am

      Yesterday only we prepared :)

      Reply
      • Vidhya@VVK says

        February 24, 2016 at 7:26 pm

        I prepared this on friday.. vathalkuzhambu and this.. With my allergies n fever we are living on these pachadis only.. easy to prepare.

        Reply
    12. CHCooks says

      February 21, 2016 at 10:27 pm

      Sounds very simple Sri and looks so nice! :) Never heard or tasted this before, great share :) Also love your first shot and the serveware :)

      Reply
      • Vidhya@VVK says

        February 24, 2016 at 7:11 pm

        Thanks GB.. This is a Tanjore Speciality.. BM gifted those serve ware. :-)

        Reply
    13. Bharani says

      February 21, 2016 at 9:21 pm

      This is very interesting… Yeah I have heard that urad dal has many health benefits specially for untres..

      Reply
      • Vidhya@VVK says

        February 24, 2016 at 7:09 pm

        Oh yeah Bharani.. They are help the uterus and also the pelvic bones. Thanks

        Reply
    14. veenashankar says

      February 21, 2016 at 8:16 pm

      healthy raita.. Must try recipe..

      Reply
      • Vidhya@VVK says

        February 24, 2016 at 7:06 pm

        Thanks Veena

        Reply
    15. Pavani says

      February 21, 2016 at 1:55 pm

      That is a very interesting raita recipe with urad dal powder. Will try it soon.

      Reply
      • Vidhya@VVK says

        February 21, 2016 at 6:17 pm

        Yeah.. this is very famous in Tanjore side. Thanks Pavani.

        Reply

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