Crumbly Dankel

Crumbly Dankel

Dankel is a unique, traditional Maharashtrian breakfast delight made primarily from semolina (rava), besan, grated vegetables, and a flavorful homemade garlic-chili paste. Unlike regular dosas or uttapams, this is a wholesome, savory, and spongy pancake-style dish loaded with textures. Packed with roasted peanuts, sesame seeds, and grated potatoes, it offers a crispy outside and a soft, porous inside that requires no separate chutney to relish.

This recipe instantly takes you back to cozy mornings in traditional Maharashtrian households where a mother or grandmother would whip up something quick, hearty, and comforting. Opening the tiffin box at school to find these warm, sesame-crusted savory cakes meant pure joy and excitement—making it a nostalgic treat that feels like a warm hug from home.

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Some Interesting facts about Crumbly Dankel:-

Because it is packed with vibrant spices, fresh herbs, peanuts, and vegetables, it has an intense flavor profile that stands completely on its own without needing any side dip.

Crumbly Dankel

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 1 cup Semolina 
• 1/4 cup Gram flour
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder 
• 1 tsp Coriander powder 
• 1 tsp Salt
• Paste: 2 Garlic cloves, 3~4 Green chilies, 1/4 tsp Carom seeds , 1/4 tsp Cumin seeds 
• 1 Grated potato 
• 1/4 cup Carrots
• 2 tbsp Coriander leaves 
• 1/4 cup Capsicum 
• 1-1/4 cup Water 
• 2 tbsp Roasted peanuts 
• 1 tsp Baking powder 
• 2 tbsp Oil 
• 1 tbsp Sesame seeds 

Instructions

Step 1: Take semolina, gram flour, red chili powder, turmeric powder, coriander powder, and salt in a mixing bowl.

Step 2: Add the coarsely ground paste of garlic, green chilies, carom seeds, and cumin seeds.

Step 3: Mix grated potato, carrots, coriander leaves, and capsicum into the dry mixture.

Step 4: Pour water gradually to form a batter and allow it to rest for ten minutes to half an hour.

Step 5: Add roasted peanuts with skin removed and baking powder into the rested batter and mix well.

Step 6: Heat a small pan and drizzle oil on it.

Step 7: Sprinkle sesame seeds on the oil and pour a ladleful of batter to spread evenly.

Step 8: Cover with a lid and cook on low flame for two minutes.

Step 9: Drizzle oil and sprinkle sesame seeds on top before flipping to cook the other side until crisp and golden brown.

Step 10: Remove from the pan and serve hot.

Notes

• Plate it piping hot straight from the tawa with a drizzle of homemade pure ghee or butter for a rich, aromatic touch.
• Complement it with a side of cool fresh curd, coconut-coriander chutney, or spicy garlic-chili chutney.

 

Recipe Video

Servings

Serve it piping hot straight from the tawa with a dash of extra-virgin oil or ghee for maximum flavor.