Konkani Style Dangar Recipe-Cabbage Fritters

Dangar is basically a spicy, crispy fritter that is prepared by making a coarse rice and lentil based batter, which is then mixed with cabbage, onions and some dry spices, then finally, deep-fried.  Rice, Arhar dal (Split Toor Dal), Onion, Cabbage (Patta Gobi/ Muttaikose), Dry Red Chilli, Red Chilli powder, Turmeric powder (Haldi), Asafoetida (hing), Rice flour, Coriander (Dhania) Leaves, Salt, Oil   1/2 cup Rice 1/2 cup Arhar dal (Split Toor Dal) 1 Onion , finely chopped 1 cup Cabbage (Patta Gobi/ Muttaikose) , finely chopped  1 Dry Red Chilli 1 teaspoon Red Chilli powder 1/2 teaspoon Turmeric powder (Haldi) Asafoetida (hing) , a pinch 1 tablespoon Rice flour 1 sprig Coriander (Dhania) Leaves , finely chopped Salt , to taste Oil , for frying     60   15     To begin making  Konkani Style Dangar, first wash rice and toor dal well. Soak them together in water for at least 30 minutes.Once both the things seem to be soaked well, drain and make sure there’s no water remaining in the rice and dal.Into a blender, add in the soaked rice and dal, along with a dried red chilly. Grind into a coarse paste without adding any water. It’s okay if you are left with tiny pieces of rice and toor dal as they add a nice crunch after the deep-frying.Transfer the batter into a bowl and add finely chopped onions, cabbage and coriander, along with the dry spices and salt. Finally, mix in your rice flour. This is mainly to absorb the excess moisture in the mixture.Once the oil is hot enough for deep-frying, grease your palm with some oil and taking some mixture into your hand, make a round ball. Place carefully into the oil.Repeat until the oil has enough patties for one batch. Do not overcrowd! Fry on medium heat until they are well-cooked uniformly, on the inside and out.Serve Konkani Style Dangar along with Dhaniya Pudina Chutney and masala chai as a delicious evening snack.