Panna Doddaka (Seasoned Pancakes) with Urad~Idly Rava~Bajra.

Panna Doddaka With Vali Kolumbo / Seasoned Pancakes with Malabar Spinach Sambar .... Panna doddaka (Pancakes) are prepared with the addition of Urad Dal ~ Idly Rava ~ Bajra ..... A very healthy combination and crispy doddak's to tickle your taste buds ..... Yumz ..... 

Panna Doddaka / Seasoned pancakes are thick dosa’s that are prepared with tempering in small kadai under slow fire. This takes sometime to cook but they turn out crispy outside and soft and spongy inside with the flavour of seasoning / tempering. You can also serve the same with sambar or chutney as per individual liking. Usually doddak is prepared with the same Idly batter but with addition of spices and any other ground lentil. Kulith or Horse gram is one that is used by most of my community people in preparing doddak. We GSB Saraswath Konkani’s have an immense collection of mix and match recipes in preparation of Idly’s. I am always eager to try out new combinations in making of Idly or vadas as posted earlier in the blog. Idly’s are healthy and with newer combinations you can not only enjoy different combination one’s but also gain the health benefits by and large. These doddak’s with the addition of millet's are very healthy and have come to stay for good in my kitchen, as I simply love them. Doddak are best served with homemade white butter, and I vouch your kids will simply love them, but I have served them with Vali Kolumbo / sambar prepared with the addition of Malabar Spinach. A very well know regular GSB / Konkani Saraswat's preparation of sambar. Enjoy these crispy doddak’s till I research for some more. Use small teflon coated kadai for preparing these which ensures cutting down of oil. Will post a picture of the same for a proper understanding. You love these go ahead and purchase those kadai's they are worth it. The kadai is about 8 inches in width on rim and 4 inches in depth. The picture looks larger as it enlarged.

Ingredients:

Urad Dal : 1 cup.

Idly Rava : 3 cups.

Bajra Powder : 1 cup.

Methi : 1 tsp.

Green Chillies : 7-8 

Ginger : 1 inch 

Salt to taste.

For Seasoning :

Oil as required. 

Mustard Seeds.

Curry leaves.

** Check the Note written below in case using mixer grinder method.

Wash and soak urad dal in plenty of water with 1tsp methi seeds for 2-3 hours. Rinse well and drain off all the excess water. Soak Idly rava in water for 20-30 minutes just before you start grinding the urad dal. Grind urad dal to a fine paste with about 1 cup of water. Add in the green chillies and ginger cutting them into small pieces and further grind till done. I use wet grinder you can use any method. Add more water if necessary only. The batter should become very fluffy. Remove and pour the urad batter in the vessel, add in the Idly rava after draining off excess water and mix well. The batter should be of thick consistency. Lastly add salt to taste, cover with a tight lid and keep aside near a warm place to ferment for 6-8 hours or overnight. The fermentation process defers from place to place. Where the weather is hot it may take lesser time and vice versa. Once the batter has fermented mix it well once again. Now add in the Bajra Powder along and mix the batter well. See to it that are no lumps and the batter is of smooth consistency. 

For Preparing Panna (Seasoned) Doddak : Heat a small deep rounded kadai (use Teflon coated to save on oil) with 1 tblsp oil, when hot add ½ tsp of mustard seeds, when they begin to splutter, add in a few curry leaves. Now lower the heat to minimum and gently pour about 1 to 1-½ cups of batter into the kadai with the help of a rounded spatula. The batter should not cross ¾ th level of the kadai. There should be gap on top for the doddak to get cooked properly. Cover the Kadai with a fitting lid and cook on slow (minimum) heat till crispy on the bottom. This does take time say about 7-10 minutes. But it has to be cooked on slow as it has to get cooked within too. Now remove the lid and check if the top part of the doddak is cooked. For testing just touch slightly the top portion with fingers, if the batter touches the fingers then cover and cook for few more minutes. When done gently flip the doddak over and cook uncovered on other side too for few minutes say 3-4mins only. Remove the doddak and keep aside. Continue the procedure with the remaining batter depending on the number of doddaks you want ready. You can put the remaining batter immediately in the fridge. Remains good for 24 hours. Serve Doddaks hot with chutney / butter / dal or sambar.

** Note 1: The proportions mentioned above of Idly rava is when using the wet grinder method. If using mixer then you have got to adjust the proportions as the result of grinding urad dal in wet grinder and mixer are not the same. Wet grinder yields in softer and bulkier quantity of urad when ground were as the mixer does not do the same. So you can decrease the amount of Idly rava by a glass or so if using mixer grinder method. Ie. 1 cup of Urad dal :1.5 Idly rava : ¾ cup Bajra powder.

** Note 2: You can also use plain raw rice while grinding instead of Idly rava. In which case just soak the rice separately for 2-3 hrs and grind it also separately a little bit rava textured and then mix it with ground urad dal. Rest of the method remains same.

** Note 3: There are many such doddak recipes with different combinations. Please check my blog for the same and you will get them. Use the search column with the word doddak.