“AlsandeBee’-Chane Dali-Tandla Panna Doddaka/ Black Eyed Bean- Bengal Gram Dal- Rice Seasoned Pan fried Idly” served with Pudina Dhania Nariyal Chutney (Mint Corriander Coconut Chutney), Loni (Butter) and Adraki Chai (Ginger Tea)” … there’s nothing tastier than crispy fried, soft centered pan fried seasoned doddaka … though, I love them always with homemade loni, I do add on some chutney for others … once again, it’s the same batter, carried forward today, out of which I had prepared spongy Idlies … Oh! yes, I had to try these out, as panna doddaka dunked in loni, is my weakness … Yummilicious ….
** There is nothing much to write, as I have already written it on Idly/dosa post. Anything I write will only be repetition, which I am sure is just boredom. Those who follow my blog, definitely know my penchant for panna doddak, its been so from childhood and continues, I keep trying them with all Idly mixtures I prepare and almost all of them have always turned out excellent and tasty and this one is definitely no exception.
** I always keep aside some batter in fridge for next day breakfast or I skip dinner and prepare them to be savored at night too, you see I can relish them for breakfast, lunch or dinner, anytime any day. So, for all those out there, if you love these like me, then go ahead and try them out and don’t forget to relish them with homemade butter, coz that’s one of the best way to have them, off course it's individual choice for all.
** Here is my simple recipe for “AlsandeBee’-Chane Dali-Tandla Panna Doddaka/ Black Eyed Bean- Bengal Gram Dal- Rice Seasoned Pan fried Idly” … the recipe is the same as that of the Idly posted earlier however, I am repeating it for sake of method, though it’s the same as other panna doddaks ….
** Ingredients :
Alsandebee/ Chawli/ Cow-Peas/ Black-Eyed Bean : 1 cup
Chana Dal/ Bengal Gram Dal : 1 cup
Idly Rava/ Rice Rava : 2 cups
Methi/ Fenugreek Seeds : 1 tsp
Green Chillies/ Tarni Mirsanga/ Hari Mirchi : 4-5 fresh ones
Ginger/ Adrak/ Alle’ : 1 inch piece
Salt/ Namak/ Meeta : to taste
** Soaking of Methi/ Fenugreek Seeds : Soak methi seeds in ¼ cup of water in a small cup for an hour or when you soak the dal itself, but separately. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s coz. when drained, the health and medicinal properties of methi seeds are also lost through it.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the urad dal while soaking the same. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** Add Idly rava into a bowl, to this add about 4 cups of water and mix well, then allow resting for about 5-10 minutes. The rava will settle down and the water will float on top. Tilt the vessel and gently pour of all excess water as much as possible carefully. Cover and keep aside for an hour or so to be added on later to the ground batter.
** Note : Idly Rava/ Rice Rava is easily available in store and I always use the same for all Idly type dishes. However, you can also use raw rice, by soaking and grinding coarsely in the same measurements. If using surti kollam soak for 2-3 hours and if using white ukda/ boiled rice then you will have to soak it for 6 hours.
** Wash and soak AlsandeBee and Chana dal together in plenty of water for 4-6 hrs. Drain off water, wash well again, and then grind along with methi seeds with the water in which it is soaked to a smooth thick batter. Lastly add in green chillies and adrak cut into pieces and continue grinding until they are well crushed.
** Remove batter into a large vessel, add salt, kept ready Idly rava and mix well. This Idly batter is not fermented, however, it does need to get rested a little bit to get perfect spongy idlies so, keep it covered aside to rest for about an hour or two.
** To prepare Pannache Doddaka/ Seasoned in kadai : Heat about 1 tblsp of oil in a thick iron/ non stick kadai, when hot add in ½ tsp of mustard seeds (sasam/ rai) when they begin to splutter add in a few curry leaves, lower the heat and top the seasoning with about 1 cup of the prepared batter carefully.
** Cover and let cook on low heat until crisp and done on the bottom side. Loosen the doddak with help of oval spatula and then flip it over and cook it for another 5 minutes uncovered until done well. If you are new to this method of cooking and unsure about the doddak being cooked and done, use tooth prick method for the same.
** “AlsandeBee’-Chane Dali-Tandla Panna Doddaka/ Black Eyed Bean- Bengal Gram Dal- Rice Seasoned Pan fried Idly” is done and ready to be served. Always serve them hot from kadai with loni/ butter which is the best choice to relish these. However, it goes well with any type of chutney too. I relished them as mentioned with loni while hubby had them with his favorite Pudina Dhania Nariyal Chutney (Mint Coriander Coconut Chutney). Off course and our lifeline, Adraki Chai (Ginger Tea) is always included when it’s for breakfast.
** You can check out the Idly preparation with same batter, if desired, sharing link to “AlsandeBee’-Chane Dali-Tandla Idly/ Black Eyed Bean- Bengal Gram Dal- Rice Idly” below, do browse through, try it out, its very tasty…
** You can check out the dosa preparation with same batter too, if desired, sharing link to “AlsandeBee’-Chane Dali-Tandla Polo (Black Eyed Bean- Bengal Gram Dal- Rice Dosa)” below, do browse through and try it out, its very tasty …
** For “Pudina Dhania Nariyal Chutney (Mint Coriander Coconut Chutney)” Recipe, Please follow the link given below …
** For “Ginger Tea (Adraki Chai)” Recipe, Please follow the link given below …
** There are many more “Idly, Panna Doddaka, Khotto, Ramdan” and "Chutney" varieties included in my Blog, do go through them in leisure and try them out and enjoy with your family and friends. Sharing common recipe links to them below, the non stick kadai I use for preparing panna (seasoned) doddak is included in them too, you may check it out for reference and buy them if desired too ....
https://gayathrifoodbytes.blogspot.com/search?q=Idly
https://gayathrifoodbytes.blogspot.com/search?q=khotto
https://gayathrifoodbytes.blogspot.com/search?q=ramdan
https://gayathrifoodbytes.blogspot.com/search?q=chutney
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