One of my readers asked me for this recipe few days ago. This dish is not known to people in North Kanara(like me). I ignored it for sometime, but then, I was very curious. So I asked aayi, she said it is a version of cabbage vada that is prepared in South Kanara. Some of my aayi’s relatives are from SK, so she is very familiar with all SK names and dishes. She said she had tasted this at one of her aunt’s homes in Udupi many years ago. She knew that it was a deep fried cabbage vada, but she didn’t know the recipe. So we referred to Jaya V. Shenoy’s book “Oota Upahara” (which is Kannada version of “amgele khana javan”, I think) for this dish.
Most of you might know about Jaya V. Shenoy, if you are in to Konkan food. She is very popular among Konkanis for her cookbooks. These cookbooks are like bibles for most of SK style Konkani dishes. I don’t have this book with me, so I can’t write more about it as of now, but I can surely say it is a great book to have, for any SK Konkani dishes. For those of you, who are very curious to know if this is the book from which I get all my recipes, the answer is No. I don’t. Thus, daangar becomes the very first recipe I picked up from this book.
Dangar is very similar to the cabbage vada that I grew up eating. Cabbage vada is slightly sweetish but this one does not include jaggery. Traditionally it is deep fried in hot oil, but I decided to shallow fry. Some of my readers mentioned, in Goa, this dish is shallow fried. So I think there is more than one way of making it. It tastes great when consumed when it is very hot.
1 tbl spn toor dal or chana dal
1 tbl spn rice
1/2 cup fresh/frozen coconut
4-5 red chilies
1/4 tea spn tamarind extract or 1-2 pieces of tamarind
1/2 cup of any one of the following
– Cabbage and onion
– Drumstick leaves
– Pumpkin leaves
Soak dal and rice in water for about 30mins. Grind coconut with red chilies and tamarind without adding water. You can add few drops of water if required, but make sure not to make it watery. If you add more water, you can’t make the balls.
Now grind dal and rice to a coarse paste. Add this and salt to coconut paste. Then add the shredded cabbage(or any option given above).
Make small balls of the mixture, slightly flatten them and deep fry(or shallow fry as I did).
Serves : 2-3
Preparation time : 30mins