"Horse Gram~Rice~Mixed Lentils Seasoned (Pannache) Doddaka" served with fresh homemade butter (loni) and Spicy~Crunchy Coriander Leaves~ Peanut Chuntey ... 2 days back I had posted crisp dosa prepared out of the same batter, here is another version of seasoned doddak that can be prepared and relished ....
** Ahhhhaaa my favorite seasoned (pannache) doddaka with a large dollop of fresh homemade butter / loni, Bliss, cant's ask for something better than this for sure. I can have this anytime and anywhere if given and I have nostalgic memories of doddaka too. I am sure I have written about how my mom used to prepare Kulitha panna doddaka for evening tiffin when we came home hungry from school. She used to cook it on iron kadai, on slow flame / heat all through the noon for all of us sibling one each and it really used to consume all her time for sure. But I loved eating those mustard seeds and crisp outer cover of the doddak all dunked in butter.
** I am not repeating anything about the recipe here as this one is prepared out of the same batter that of which a added dosa earlier and it tastes yumz. I just want to add on that any batter can be prepared into pannache (seasoned) doddaka (thick dosa removed in pan) or appos (prepared in dented pan). The batter is the same provided you keep it slightly thicker and slightly coarser to get best results / outcome of the same. The batter prepared for the dosa was of the right consistency here as it was thick and grainy (fine rava) textured too. And the doddaks turned out superb. As the recipe is the same, I am sharing the recipe link at the bottom of this post, please do check out the recipe there, Sorry for inconvenience.
** I have added plenty of doddak recipe before, as I am simply crazy for this food and try to prepare it with almost any dosa batter. For this batter, I am sharing the link at the bottom of this recipe where in even the link to the chutney is included. As for this post, I will be only adding the method of preparation of doddak with the same batter. Do try out both the dosa and the doddaks, you will enjoy them so will your family specially children, they will love the thick pancake for sure. Again, you work gets cut down by half as you have two dishes out of one preparation of batter, so the next day is rest day where you can enjoy the time utilizing it elsewhere. Isn’t that great, so what or you waiting for, try it out and enjoy.
** For those of you who do not still know what Panna Doddaka / Seasoned pancakes are, let me explain that they are thick dosa’s that are prepared with tempering in small kadai under slow fire similar in style to appos but larger in size as here we use small kadai. The cooking takes some time as they have to be cooked on low heat for them to 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, but tastes best with homemade butter / loni. Enjoy these crispy doddak’s till I research for some more combos. I have included a picture of the Teflon coated kadai I use to prepare doddaks, though mom used to prepare in small Iron kadai. If you do not have a small kadai and if you love doddaks, then go ahead and purchase those kadai's coz. they are worth it, also you will never regret buying them, also Teflon cuts down on consumption of oil. The kadai is about 8 inches in width on rim and 4 inches in depth. The picture looks larger as it enlarged.
** 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 it cooked properly. Cover the Kadai with a fitting lid and cook on slow (minimum) heat until crispy on the bottom. This does take time say about 7-10 minutes. However, it has to be cooked on slow as it has to be 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 3-4 mins only. Remove the doddak and keep aside. Continue the procedure with the remaining batter depending on the number of doddaks you want ready.
** “Horse Gram~Rice~Mixed Lentils Seasoned (Pannache) Doddaka" is done and ready to be served”. Serve this warm with fresh homemade butter (loni) or any chutney of your choice. I love relishing this with loni while my hubby prefers chutney, so for him I served with Spicy Crunchy Coriander Leaves~ Peanut Chuntey. Both tasted awesome, you can try out this combo or serve with any chutney or molaga podi too of your choice. Tastes great when served crisp, so do see to it that the doddak gets crisp fried and do not hurry with the process. These doddaks have to be taken in leisure when you have some time and cannot be hurried with the process lest it remains uncooked within, which then cannot be consumed. For testing as mentioned you can touch the top of the doddak with fingers or if you are scared of heat or worried to do so just insert a wooden stick / tooth prick as we do for checking of cakes, if it comes out clean it means it is cooked within and done. You can also use a fork or sharp knife for the same too. Enjoy these crisp seasoned doddaks with your family and friends, I am sure they will love it.
** For the "Horse Gram~Rice~Mixed Lentils Seasoned (Pannache) Doddaka (Dosa/ Adai)" ... Please check out the link given below, like me you can prepare dosa the first day and doddaka the next day or vice versa too ...
** For the “Batter and Chutney” Recipe of "Crispy Horse Gram (Kulith) ~Rice~Mixed Dal Dosa / Adai” and “Spicy~Crunchy Coriander Leaves~Peanut Chutney”, Please check through the link provided below …..
** Given below is the common link to “Doddak” Recipes, You can go through the link and get more choices in preparation of doddaks if you like them, Do try out various combinations and options in food and enjoy them with your family and friends.
** 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.
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