"Urad Dal-Magge Panna Doddaka/Black Gram Dal-South Indian Cucumber Seasoned Pan Dosa" served with Amul Butter …. Doddaka is a seasoned thick dosa prepared traditionally in Iron kadai that tastes best when served with loni/butter … here is a delicious bf that will be loved by all ... Yummilicious ....
** Here I bring once again my favorite panna doddaka ie seasoned pan fried thick dosas that I love to relish with simple butter. Long back I had posted a dish with same batter of which I had prepared dosa and today I have prepared doddaks. The recipe remains the same but the texture of the batter differs. When I prepared the dosa a few weeks back, my very own new recipe, it turned out super and I was eagerly waiting for an opportunity to try out doddaka. Many of you may wonder why I did not prepare it immediately if the recipe is the same, well I like my doddaka slightly spongier in texture and never like preparing doddaks with dosa batter. Dosa batter is always ground fine unlike for Idly or doddak where we Konkani Saraswats keep the rice ground slightly rava textured to get the spongy texture. Magge/South Indian Cucumber is very good for health, as it has body cooling properties, so I buy it often and prepare different dishes while I retain a small piece for preparation of Dosa. Well, this doddak was lingering on my mind from the day I prepared dosa, so gave it a try today and trust me it was awesome. I love my doddak with butter but you can serve it with any chutney of your choice too.
** Here is My Own Recipe for "Urad Dal-Magge Panna Doddaka/Black Gram Dal-South Indian Cucumber Seasoned Pan Dosa" … My Style .......
** Ingredients :
Urad Dal/Black Gram Dal: 1 cup
Idly Rava/ Rice Rava : 2.5 cups
Chana Dal/Bengal Gram Dal : ¼ cup
Thin Poha/Pova/Povu/Beaten Rice : 1 cup
Magge/South Indian Cucumber : 1.5 cup pieces
Methi / Fenugreek Seeds : 1 tblsp
Badisep/Saunf/Fennel Seeds : 1 tblsp
Ginger/Alle’/Adrak : 2 inch piece
Green Chillies/Tarni Mirsanga/Hirvi Mirchi : 6-7 (less spicy ones)
Salt to taste.
** Oil + Ghee for frying of dosa.
** Wash and soak urad dal and chana dal together in plenty of water for 5-6 hours. Soak the methi seeds along with the badisep seeds in half a cup of water separately.
** 15-20 minutes before grinding add half cup of water to the poha and mix well. Keep it aside to get softened properly, so that it can be ground really fine.
** Also wash the Idly Rava/Rice Rava and drain off all excess water as much as possible tilting the vessel. Leave aside for 30 minutes and it will absorb the water.
** Drain off water from the dals, wash well with water, drain off the excess water and put it in wet grinder along with one cup of water and grind to a very smooth fluffy batter.
** Add in the methi+badisep seeds along with the water in which it is soaked and the soaked poha to the ground dals and further grind till smooth and fine.
** Do not add in much water as this batter should remain thick as that of Idly batter. Remove into a stainless steel vessel, add salt to taste, cover with a tight lid and leave overnight or for 8-10 hours for fermentation.
** In mixer grinder add in the magge pieces of which the outer skin and the inner seeds and the flesh portion attached to the seeds are removed and discarded. Add in finely chopped ginger and green chillies and grind to a very smooth paste with little bit of water. Remove and keep this in a different vessel and store it in fridge.
** Next day or after the batter has fermented for a good 8-10 hours mix in the magge-ginger-green chilly paste to it and mix well. Beat the batter well for a few minutes till it turns fluffy. Now allow it to rest for 10-15 minutes and it is ready to be prepared into pannache doddaks.
** 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 prepared 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 from 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.
** "Urad Dal-Magge Panna Doddaka/Black Gram Dal-South Indian Cucumber Seasoned Pan Dosa" is one 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, you can try out this combo or serve with any chutney or molaga podi too of your choice. Tastes great when served hot and crisp directly ready from tava. 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. If need be before flipping it over raise the heat for a few minutes to get crisp texture. Enjoy these crisp seasoned doddaks with your family and friends.
** Note : I use wet table top grinder for grinding of dals which yields into more batter, than when ground in mixer grinder. If using mixer grinder then cut down the amount of Idly rava added to the batter or else it will not turn out soft. Add about say 1-3/4 cup only.
** 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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