"Lemon Grass-Cardamom Flavored Tea (Gavti~Ellaichi Kadak Chai), Apple, Pannache Doddaka (Seasoned Kadai Dosa) made from Adai batter topped with homemade butter, Rajavale Nonche (Indian Star Gooseberry Pickle)" ... With the remaining batter from yesterdays Red Boiled Rice-Mixed Dal Adai batter prepared my favourite doddaka with tadka ... Yummilicious .....
** This dish ie Pannache Doddaka (Seasoned Kadai Dosa) is prepared with the remaining batter of Spiced Red Boiled Rice (Ukdo Tandulu) - Mixed Dal Adai / Crisp thick Dosa which I had posted yesterday. The best part of batters are they are versatile and can be recycled into new dishes with a complete face lift that will leave you completely dazzled and some will definitely query if it is really the same batter. Isn’t that amazing, well it is and I have done so with so many of the batters and I always love the later versions that I come up with than the first original one. Crisp panache doddaka are actually seasoned very thick dosa’s prepared in a kadai, a small deep pan and is very famous in our Konkani Saraswat / GSB Community. The bottom seasoned part of the doddak turns very crisp and is very delicious and crunchy to munch on. This is prepared in very low heat by covering the pan till it is done and then flipped over and fried for a few minutes. Tastes awesome when served with fresh homemade butter, my favorite combo. You will find many panache doddaka/ seasoned thick dosa in my Blog as I try preparing them with almost all batter. You just have to keep in mind to make and retain the batter thick in texture for the best doddaka. Well it’s before you to see, the batter is the same with no changes, I am sharing the link for the recipe below and not repeat the same, but will include only the method of preparation.
** Preparation of Pannache Doddaka (Seasoned Kadai Dosa) made from Red Boiled Rice-Mixed Dal Adai batter ….
** 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.
** “Pannache Doddaka (Seasoned Kadai Dosa) made from Adai batter” 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 or pickle, so for him I served with Spicy Rajavale Nonche / Indian Star Gooseberry Pickle along with apple and Lemon Grass-Cardamom Flavored Tea (Gavti~Ellaichi Kadak Chai). Both tasted awesome, you can try out this combo or serve with any chutney or molaga podi too of your choice too. 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 from 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.
** Given below is the recipe link to “Spiced Red Boiled Rice (Ukdo Tandulu) - Mixed Dal Adai / Crisp thick Dosa” … I have used the same batter here in preparation of panache doddaka ….
** For the "Lemon Grass~Cardamom Flavored Tea/Gavti~Ellaichi Kadak Chai" Recipe, Please follow the link given below ….
** For the “Spicy Rajavale Nonche / Indian Star Gooseberry Pickle” Recipe, Please follow the link given below …
** There are many more different types of "Pannache Doddaka" posted in the Block using batters used elsewhere for other dishes like Idly or Dosa. I am sharing a common link for “Dokkaka” below, wherein you find a list of the doddak’s posted before, you may check out the same and prepare that which you would like to try out ….
** 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 am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert 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 ….
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