Tuesday 3 February 2015

Dangela - Savory Pancake

Blogging Marathon # 49 , Week 1 Day : 1
Theme : Indian Bread Basket
Course : Breakfast , Brunch / Light Dinner

Dangela is quicker version of Handvo. Dangela is made from Handvo flour or batter. Handvo flour or batter is made from rice, lentils such as toor dal, channa dal, udad dal and coarse wheat flour. The proportion of Handvo varies from house to house my mom always used to make it with kesari rava, this gave a crunch to the recipe.

Dangela is similar to Adai as the base is almost same. The only difference is we gujaratis like it little sweet and tangy along with loads of methi.

Preparation time : 20 mins
Soaking time : 3 hrs
Cooking time: 10 mins
Yields : 3 9" sized pancake
Difficulty level : Easy

1 cup raw rice
1/4 cup toor dal
1/4 cup channa dal
1 tbsp udad dal
2 tbsp kesari rava or whole wheat rava
1 tsp haldi / turmeric powder
salt as per taste
1/2 tsp ajwain / omam seeds
3 -4 green chillies
1" ginger
5 cloves garlic
1/2 cup methi leaves
1 small onion finely chopped
jaggery to taste
1 tbsp curd
pinch / 1/8 tsp soda bi card
1 tbsp hot oil

For tempering for each dangela:
2 tbsp oil
1/2 tsp mustard seeds / rai
1 tbsp gingelly seeds / til

  • Soak rice and dals for 3 hours.
  • Grind soaked rice and dals along with chillies, ginger and garlic.
  • The consistency should be like uttapam not very thin bit coarsely grind.
  • Transfer to a bowl add in haldi, salt, jaggery, omam seeds and curd.
  • Allow it to ferment over night.
  • Wash and chop methi leaves.
  • Add in methi leaves and onion to the batter. Add in soda and pour hot oil and stir.
  • Heat oil in a pan and add mustard seeds. when it spluters add in half of gingelly seeds and pour in 2 laddle of batter and spread. It should not be thin but thicker than uttapam.
  • Take some oil from side and pour over pancake.
  • Sprinkle gingelly seeds, cove and cook on medium heat for 2 -3 mins.
  • When you see sides getting brown flip and cook on the other side for 3 mins.
  • Serve with green chutney / pickle of your choice.

Note :

  • To make jain version omit garlic and onion. Add any gourd like snake gourd or bottle gourd to get the soft dangela.
  • You can make it with less oil.
  • Can use dhokla flour for instant version.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 49

Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.
Briju Parthasarathy


  1. That's an interesting version..never heard of it..good to know!

    1. I know there are many dishes of gujarat which are not known to much. I would try to share the treasures of our's.

  2. That is one healthy and a filling pancake. Similar to our adai varieties!!! I have tasted handvo, must make this sometime!!! :)

  3. This is new to me even after staying with Gujjus haven't heard of this...good one.

  4. Very interesting and healthy looking bread.

  5. Such a wonderful post! I have never heard of this dish and sounds very delicious. I am bookmarking this recipe Briju!

  6. Very nice. Pretty much like multigrain adai... Very healthy and love the crust.

  7. It looks awesome. I love the golden brown color.

  8. Very delicious and nutritious pancakes, quite a new dish for me.

  9. A filling pancake and very nutritious too.

  10. What an interesting and traditional dish. Looks yummy!!

  11. A nutritious and filling breakfast.


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