"Panna Doddaka (Seasoned Pancake) served with Amul Butter, Molanga Podi (Gun Powder), Kadak Adraki Chai (Strong Ginger Tea) and Dalimb (Pomegranate Seeds)” ... This is my most favorite dish and I love preparing them with different combos but today it is simple just Idly batter ... I love eating the crisp exterior of doddak dunked in butter and I am sure all of you do too ... Yum Yum ...
** Panna Doddak means seasoned thick pancakes usually prepared in a small deep kadai/ pan which will hold about two cups of the Idly batter. The same is cooked on very low heat until crisp at the bottomed side and cooked within before flipping it over and cooking the top side too. I have posted many panna doddaks with various combinations before. Somewhat close to appos, but larger in size and also the texture of the batter differs. This is a favorite dish in my home, but since it slightly time consuming it is tedious to prepare for a large family or when there are many guests coming over. The crisp outside texture is a delight to relish dunked in butter / loni. At my Mom’s place as it was a large family, my mother used to prepare it in the evening as she used to find time in the noon to prepare it in leisure and we children used to relish it after coming home from school in the evenings.
** The batter used is the same that we use for Idly. The same can also be removed in dosa pan, but for that the rice has to be ground little bit smoother than that of Idly and the quantity added on is also lesser. Taste wise they differ too as the crispness obtained in this method is lost in the other. Do try this out whenever you prepare Idly, you can just keep aside some batter and prepare the same later on in leisure if you are in a hurry in the mornings. Once you relish this panna doddaks you are sure to want more of them, especially children who simply love them very much. Though they taste the best when served hot topped with butter, it can be relished even at room temperature or taken in lunch box. Spices like coarsely chopped ginger, green chillies and curry leaves are optional and can be added on to the batter. Sometimes even finely chopped coconut slivers are added.
** I will not repeat the recipe of the batter as it’s the same as that of Idly batter and will share the link for the same as I have already posted it before. I have used the same batter here as that is my standard measurement for Idly / khotto. This time I have kept it simple and not added on anything else to the batter like spices nor any other ingredients. I served it with amul butter (store bought) and Molanga Podi (Gun Powder) which is always prepared and stored by me at home. As I said try keeping this dish simple as the taste lies in the crisp fried texture and a simply chutney or podi will do. You can check both links to the recipe at the bottom of this recipe. I have also shared another link where in there is the picture procedure of cooking in kadai method, which will help you understand the procedure better. So do check on those links for fool proof method to be followed. Enjoy with your family and friends and do give me a feedback if possible.
** Here is the simple Method of preparing "Panna Doddaka (Seasoned Pancake)” … My Style ….
** For this recipe you will need about 7-8 cups of Idly batter for removing of 4 panna doddak.
** For Tempering :
Oil : As required
Mustard Seeds / Rai / Sasam : 2-3 tsp
Curry Leaves / Karbevu / Kadipatta : 10-15.
** For Preparing Panna (Seasoned) Doddak : Heat a small deep rounded Iron kadai or you can also 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 (max.2 cups) 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, also do not add too much off the batter or it will not get cooked properly from within. 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.
** The doddak 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 surface portion of the doddak with fingers, if the batter touches the fingers then cover and cook for few more minutes. When done gently loosen through sides and through bottom and then 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 above procedure of seasoning and then adding batter to get the required number of doddaks that you want to get cooked and serve. You can put the remaining batter immediately in the fridge. Remains good for 24 hours.
** "Panna Doddaka (Seasoned Pancake)” is done and ready to be served. I Served the doddaks hot with Amul Butter, Molanga Podi (Gun Powder), Kadak Adraki Chai (Strong Ginger Tea) and Dalimb (Pomegranate Seeds). You can also serve them with any chutney or podi of your choice or even sambar or any spicy curry. Enjoy this dish with your family and friends and do give me a feedback if possible.
** Note : The recipe for the Idly batter remains the same as always. Again, there are many such doddak recipes with different combinations in my Blog. Please check through the blog for the same and you will get them. Use the search column with the word doddak. I have also included some links below for both Idly measurement recipes and the preparation of doddak method. Do go through these links below to get the right knowledge of the same. It is simple and do excuse for not repeating the Idly batter recipe again. Since many a times the recipe is basic one, the question of writing or should I say repeating the same is actually of no use, hence I share the links. Thanks for all of your co-operation always.
** Here are the links ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
Very nice
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