Daunker Pachadi | Danger Pachadi | Urad Dal

Daunker Pachadi | Dangar Pachadi

Daunker Pachadi, also known as Dangar, Danger, Daanger, or Urad Dal Pachadi,  is a simple pachadi that is very famous in Thanjavur in Tamil Nadu. It is not made very often now, one of the forgotten recipes of Tamil Nadu. It is a pity because it has quite a unique flavour from the black gram powder mixed into the pachadi.

This Pachadi is a great accompaniment for Vathal Kuzhambu, Rasam or Sambar with rice or just with a mixed rice dish. There are some variations from other parts of Tamil Nadu and beyond, such as Chettinadu.

In Thajavur, there are couple of different versions of this  – one with unroasted urad flour, and one where the flour is roasted. I have included both recipes below.

These recipes are from Meenakshi Ammal’s Cook and See books. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Okra Pachadi, Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Boondhi Pachadi, Tri Colour Pachadi, and Sago Kitchari.

Browse all of our Urad recipes and all of our Pachadis. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Late Spring dishes.

Daunker Pachadi | Dangar Pachadi

Raw Daunker Pachadi | Dangar Pachadi | Urad Dal

1 Tblspn black gram (whole urad, hulled), or 2 tspns urad dal flour
0.5 cups sour buttermilk or yoghurt (or a mix of the two)
coriander leaves, to garnish
sea salt, to taste

0.5 tspn mustard seeds
0.5 tspn cumin seeds
pinch asafoetida
2 green chillies, cut in halves
5 – 6 curry leaves
1.5 tspn ghee

To make the raw urad dal flour simply grind 1 Tblspn urad dal to a fine powder.

Mix 2 tspns of the urad flour with the buttermilk or yoghurt and add the cumin seeds, chillies, asafoetida and sea salt to taste. Mix well.

Make a tadka by heating the ghee in a tadka pan and add  the mustard seeds. When they pop, add the cumin seeds, then the asafoetida and green chillies. After a few moments, add curry leaves, let them splutter, then pour the tadka onto the pachadi. Garnish with coriander leaves and serve.

recipe notes and alternatives
Instead of using urad dal flour, mix some idli or dosa batter with the rest of the ingredients.

Add raw sliced green chillies instead of adding them to the tadka.

Use Indian dried red chillies in the tadka instead of the green chillies.

Black Gram Powder (Raw and Roasted) | Urad Powder and Flour

Roasted Daunker Pachadi

To make the pachadi with roasted flour, simply roast the urad dal in a dry fry-pan or kadhai until it is aromatic and golden. Then grind the urad dal to a fine powder. Omit the cumin seeds when making the pachadi.


Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s