Dangar Pachadi (டாங்கர் பச்சடி)

Danger pachadi is a classic dish originating from Thanjavur, and it is traditionally made with roasted Urad Dal Powder. The term Dangar refers to the dough prepared with Urad dal flour, also known as Appalam or Papad dough, in Marathi. This dish is a testament to the cross-cultural influences present in Thanjavur’s cuisine, as it is believed to have been inspired by the Maratha dynasty that once ruled the region.

Dangar Pachadi is served with variety rice dishes and also with spicy kuzhambu. It also pairs well with Tamarind Pongal (Puzhi Pongal) or Tamarind Upma (Puzhi Upma).

Dangar Pachadi (டாங்கர் பச்சடி)

Recipe by S Kamala
0.0 from 0 votes
Course: PachadiCuisine: Indian, Tamil, ThanjavurDifficulty: Easy


Prep time


Cooking time



This Pachadi is prepared with Roasted Urad dhal Powder and curd. Goes well with Puzhi Pongal and Puzhi Upma.


  • Urad dhal – 1 tablespoon

  • Jeeragam (Cumin) – 1/4 teaspoon

  • Curd – 1 cup

  • Salt – 1/4 teaspoon or as required

  • For Seasoning
  • Oil – 1 teaspoon

  • Mustard – 1/4 teaspoon

  • Red Chilli – 1

  • Asafoetida Powder – 2 pinches


  • In a small kadai put the urad dhal and dry roast till it become light brown. Before removing add cumin and fry for a second. Remove and cool it.
  • Grind it to a fine powder and sieve it using a thin strainer.
  • Whip the curd and put it in a bowl. Add urad dhal powder and salt. Mix it well.
  • In a tadka pan, put the oil and when it is hot add mustard. When it starts pop up add red chilli broken into two or three pieces. Add asafoetida and pour this seasoning over the curd.
  • Mix it and serve.

Recipe Video


  • Instead of red chilli in the seasoning, you can use green chilli chopped finely. Also small piece of ginger (finely chopped) can also be added in the seasoning.
  • You can add little buttermilk and make this pachadi to a flowing consistency.
  • Fresh coriander leaves can also be added.
  • If you have urad dhal flour, then just dry fry two teaspoons of flour and add to the curd along with a pinch of red chilli powder, cumin powder and salt. Seasoning is optional.

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