Thursday, 22 December 2011




     1)    Raw rice – 200 gm.
     2)    Tor dal (split pigeon pea lentils) – 200 gm.
     3)    Fenugreek leaves including tender parts of stem – 250 gm.
     4)    Tender onion flower bud stems (leafless stalks of onions terminating in a bunch of greenish white flower buds) – 50 gm.
     5)    Hot red chili powder – 2½ teaspoons
     6)    Asafoetida powder – ¼ teaspoon
     7)    Powdered salt – 2 teaspoons
     8)    Coconut oil or other cooking oil – to deep fry

To Make:

          Soak the rice and the tor dal together in water for 1 hour. Soak the fenugreek leaves in a solution of 2 litres of water with 30 ml. of vinegar for 30 minutes. This will get rid of all sticky dirt from the leaves. Wash well in 3 or 4 changes of water, massaging the leaves gently. Drain and chop to very fine pieces. Wash and drain the onion flower stems and chop likewise.

          Wash and drain the rice and the dal and transfer to a food processor. Without adding any water whatsoever, grind to paste (neither too fine nor rough). Younger people with stronger teeth often like to have grainy pieces of rice and dal to chew in the dangar, but older people or people with weak teeth prefer to have a softer methiyea dangar. So you can choose how fine you need to grind the mixture.

          Transfer the ground mixture to a bowl. Tip in the chopped fenugreek leaves, the onion flower bud, the chili powder, the powdered salt and the asafoetida powder. Mix everything nicely with your hand (use a glove if you have sensitive skin).

          Set a wok on high heat. Pour in the cooking oil. As soon as the oil is hot (about to smoke), make small lime sized balls of the mixture, flatten them a bit between your palms and release gently into the hot oil. Take care not to crowd the wok. Use a perforated stainless steel ladle to flip over the dangars. As soon as they turn golden brown and feel crispy when you press with the ladle, it is time to lift out the dangars (While frying, if the oil gets too hot or starts to smoke, remember to turn down the heat). Drain off the excess oil. Drain off the excess oil and serve either hot or cold with cherupayar kanji or with porridge or with rice gruel or any other rice dish.


     1)    The recipe of methiyea dangar given here is quite hot, savory and spicy to suit the Konkani taste when eaten as the side dish to gruel or porridge. If however, you wish to enjoy dangar by itself or simply as a teatime snack, please use a lesser amount of chili powder and salt to suit your taste.

     2)    The unique flavor and taste of methiyea dangar has the power to activate your taste buds and to improve your appetite. This is truly a must-be-tried recipe.

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