Daangal pachadi / Wheat Flour raitha

As odd as it may sound , the dish is also quiet different . Now who can imagine Raitha or a yogurt dish using wheat flour? Well, No meal is complete without this Tanjorean speciality called Daangal Pachadi or Daangar Pachadi. Now I don’t know its etymology , but  I do know that it tastes superb and is very easy to make. Hey! any Iyengar cuisine is easy to make 😉 , but this is the easiest of all.

This can be made using two different flours , either wheat flour or Urad FLour. Since I didn’t have urad flour at home , I used wheat flour instead.

This is eaten as an accompaniment with Manathakalli Mendhi Kuzhambu and Potato Roast


  • Cuisine: south indian
  • Yield: 4 helping
  • Course or type: side dish
  • Preparation Time: 2
  • Difficulty: easy
  • Cooking Time: 5


2 tbsps Ghee
1 tbsp Mustard seed
2 chopped Green chillies
chopped coriander leaves
1 tbsp White urad daal
pinch asafoetida
4 tbsps wheat flour
8 tbsps curd / yogurt
2 tbsps water


  1. Take a kadaai , keep it on medium heat and add ghee.
  2. Add in mustard seeds , urad daal , asafoetida , green chillies , coriander leaves , wheat flour and saute this for about 3 minutes.
  3. Take a bowl , add required amount of salt and transfer the sauted mixture to this bowl.
  4. After the mixture cools down add curd/yogurt and little water and whisk this evenly without forming any lumps.


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