Dangar pachadi with step by step photos and explanation
click HERE for making URAD DAL FLOUR
Urad dal flour – 2 tbsp
salt – as required
Thick curd – 1/2 cup
Butter milk – 3/4 cup (adjust as per the consistency required)
ginger – 1/2 tsp (optional)
hing – a pinch
To Temper :
Oil – 1 tsp
Mustard seeds – 1 tsp
green chilly – 1 tsp finely chopped
curry leaves or coriander leaves – 1 tsp finely chopped
Heat the pan and dry roast the Urad dal flour for 3 to 4 minutes, Do not turn the powder in to brown as well as roast till the raw smell goes. Collect the powder in a required bowl . and add the salt.
Now add the thick curd and butter milk and give a nice whisk , if u feel its very thick add some other 1/4 cup of butter milk. Then temper it with the ingredients mentioned in ” to temper”
Serve it for the lunch menu . Easy and tasty and unique flavored Raitha.
- Dry roast it well to avoid the raw smell.
- I prepared the raitha for afternoon and left over tasted in the night its good .
- The thickness of the raitha can be customized according to our need with the butter milk.
- If u are worried what is butter milk then 1/4 cup curd + 1/2 water mixture 😀