“Urad Dal- Tandul- Sprouted Matki Panna Doddaka (Black Gram Dal- Rice- Moth Beans Seasoned pan Idlies) topped with loni (butter), Coconut Chutney, Ginger Tea (Adraki Chai)” … pannache doddaka is my favorite and I can’t resist preparing a few of them whenever I prepare Idly/ khotto batter … I prepared a few with the same batter as of Khotto I shared previously for following day breakfast and it tasted awesome with loni and chutney …Yummilicious …
** These panache doddakas ie seasoned pancakes are prepared with the same batter which I posted earlier, so will share only the method of preparing them in seasoned way, while for the rest of the recipe and details you can check that post out for which I will be sharing the link at the bottom of this recipe, those who have never relished these, trust me you have missed a tasty version of Idly, so give it try, you and your family are sure to love it.
** Given below is the method of preparing the “Urad Dal- Tandul- Sprouted Matki Panna Doddaka (Black Gram Dal- Rice- Moth Beans Seasoned pan Idlies)”. 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 ….
** The batter here needed depends upon the number of panache doddaka/ seasoned Idlies required by you which you either need to store away in fridge immediately once the batter has been fermented or prepared on the same day. You will need approximately 1- 1.5 cups of batter for preparation of each doddaka, you can make them slightly thinner textured than these but not much thicker than them lest they do not get cooked uniformly.
** Again, I have used small Teflon/ non-stick coated small kadai/ pan here, you can use iron ones too, but remember to use thick bottomed ones in case they get burnt and not turn out well. I have a set of the same, which I keep exclusively for preparing these, which are now almost 2 decade old, a wise investment if you would love to make them frequently. Sharing the picture of the kadai’s below, if you would like to have a view and purchase them.
** 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. Be prepared to have plenty of time for preparing these and do not hurry on it.
** “Urad Dal- Tandul- Sprouted Matki Panna Doddaka (Black Gram Dal- Rice- Moth Beans Seasoned pan Idlies)” 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 or at time nonche/ pickle will do 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 within, which then cannot be consumed.
** For testing as mentioned you can touch the top of 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 knife for the same too. Enjoy these crisp seasoned doddaks with your family and friends, I am sure they will love it. I always prefer going about these types of dishes as the batter usually can be consumed over a period of three days preparing khotto (Idly), pannache doddaka (seasoned idly) and ramdan/ usli which does gives relaxation times in between.
** Note : All needed extra information on preparation of “Urad Dal- Tandul- Sprouted Matki Khotto (Black Gram Dal- Rice- Moth Beans Idly)” is given in the link below. You will also find in links to Khotto, Idly, batter, proportions, sprouting methods etc. and other needed information there. Inconvenience if any is highly regretted, however, I am sure all of you will agree that there is no point in being repetitive and writing them all over again …
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Thanks.