Name: Dangar: Konkani-style Cabbage & Onion fritters! recipe by Mallika Chaudhary at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 3
Ingredients: 1/2 cup rice; 1/2 cup Arhar dal (Toor Dal); 1 onion, finely chopped; 1 cup Cabbage, finely chopped; 1 dry red chilly; 1 teaspoon red chilli powder; 1/2 teaspoon Turmeric powder (Haldi); Asafoetida (hing), a pinch; 1 tablespoon Rice flour (optional but recommended); 1 sprig Coriander leaves (Hara Dhania), finely chopped; Salt, to taste; oil to fry

ABOUT Dangar: Konkani-style Cabbage & Onion fritters! RECIPE

Dangar always reminds me of my mommy. Dangar is basically a spicy, crispy fritter that is prepared by making a coarse rice and lentil based batter, which is then mixed with cabbage, onions and some dry spices, then finally, deep-fried. Interestingly, instead of deep-frying the fritters, you can make thick pancakes out of the same mixture and shallow-fry them.

Ingredients Serving: 3

1/2 cup rice
1/2 cup Arhar dal (Toor Dal)
1 onion, finely chopped
1 cup Cabbage, finely chopped
1 dry red chilly
1 teaspoon red chilli powder
1/2 teaspoon Turmeric powder (Haldi)
Asafoetida (hing), a pinch
1 tablespoon Rice flour (optional but recommended)
1 sprig Coriander leaves (Hara Dhania), finely chopped
Salt, to taste
oil to fry

Instructions

To begin making Dangar, first wash rice and toor dal well. Soak them together in water for at least 30 minutes.
Once both the things seem to be soaked well, drain and make sure there’s no water remaining in them.
Into a blender, add in the soaked rice and dal, along with a dried red chilly. Grind into a coarse paste without adding any water. It’s okay if you are left with tiny pieces of rice and toor dal as they add a nice crunch after deep-frying.
Transfer the batter into a bowl and add finely chopped onions, cabbage and coriander, along with Hing, dry spices and salt.
Finally, mix in your rice flour. This is mainly to absorb the excess moisture in the mixture.
Once the oil is hot enough for deep-frying, grease your palm with some oil and taking some mixture into your hand, make a round ball. Place carefully into the oil.
Repeat until the oil has enough patties for one batch. Do not overcrowd! Fry on medium heat until they are well-cooked uniformly, on the inside and out.
Serve Dangar piping hot along with 'dal & rice' or simply as a snack along with a cup of tea!

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