"Pannache Machkata Doddaka (seasoned thick Dosa) served with Veg. Kolumbo/ Sambar with Capsicum and Coriander Leaves- Curry Leaves- Coconut Chutney" ..... Today's lunch was simple with a slight makeover from yesterdays dishes ... prepared seasoned crisp doddaka with leftover machkat batter ... No wastage of food is my policy ... got a good break from kitchen .......
** Yummy, once again I share my favorite panna doddak ie seasoned thick dosa prepared in small kadai’s. These are crisp on the outer surface with mustard seasoned on them and softer like Idly within. I have posted many varieties of doddak here before as I love having them for breakfast and I always experiment them with different dosa batters. A few days back I had posted Machkat dosa recipe, a thick coarse dosa and with the left over batter the next day I prepared these yummy delicious doddak. They were simply heavenly, that I can’t wait to try out other machkat recipes so that I can relish both dosa on first day and doddak on second day. Sort of two in one dishes that gives you some time to attend to other activities. As, I have already posted the machkat recipe, I will not repeat the same here, also I have posted doddak preparation method too many times before, so will be sharing appropriate links and you can browse through the same. If you come across any difficulty in understanding, you can always mail me or drop in a comment and I will try to get back as soon as possible. Do try this dosa and enjoy with your family and friends.
** Given below is the method of preparing the panna doddaka / seasoned thick dosa. You will need to have the batter ready and then proceed as given below, for the batter recipe do check out on the link given at the bottom of this recipe ….
** For Preparing Panna (Seasoned) Doddak : Heat a small deep rounded Iron kadai (or 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 or the available batter.
** "Pannache Machkata Doddaka (seasoned thick Dosa) is done and ready to be served”. Best served hot with fresh homemade butter (loni) or any chutney and sambar of your choice. I love relishing this with loni while my hubby prefers chutney, but today we had this for lunch instead of breakfast so served the same with "Veg. Kolumbo/Sambar with Capsicum" and “Coriander-Curry Leaves Chutney”. Tastes 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 "Machkat/Coarse Dosa" Recipe, Please follow the link given below …
** For the "Veg. Kolumbo/Sambar with Capsicum" Recipe, Please follow the link given below …
** For the “Coriander-Curry Leaves Chutney” Recipe, Please follow the link given below …
** Sharing a common link for “Chutney” Recipes in the Blog, please check that which appeals to you and try out the same …
** Sharing a common link for “Sambar/Kolumbo” Recipes in the Blog, please check that which appeals to you and try out the same …
** 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,
** 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 22 K 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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