"Urad Dal- Nachani- Tandula Panna Doddaka (Black Gram Dal- Finger Millet/ Ragi- Rice Seasoned Pan fried Idlies)" served with Coriander- Coconut- Chutney, fresh homemade Loni (Butter) and Decoction Kaapi (Filter Coffee) … whenever I prepare batter for khotto/ Idly, I always make it a point to prepare a few panna doddaka as we love relishing them crisp fried for breakfast … tastes best served with fresh homemade loni or any chutney of your choice … Yummilicious …
** I have often found that a picture speaks a lot and mentioned the same plenty of times. I do agree reels portray a lot in detail that captures ones imagination but I still endorse that if a recipe is written in detail and if the picture is clear then for an innovative mind it speaks everything that needs to be known. There was a time when all we followed were cookery books which sometimes did not even include a picture of recipe, forget step procedures, but still we read through, understood and prepared them to satisfaction.
** My thoughts here are in no way mean that reels are not in detail, off course there are some while many run in such speed that one has to browse through them repeatedly to note down the ingredients which indeed is a pain. Well, here all I would like to say is for this recipe I have used the same batter as that of khotto and tumbler idly which I have shared as a separate post but provided link to them at the bottom of this recipe. You can also use a cake pan or small vati/ donno for the same too in case you wish.
** One thing I would like to mention here is about texture of rice included. All my recipes where I have prepared Idly (in small vati), Khotto (molds prepared using jackfruit tree leaves), ramdan (in round pan of say 8-10/12 inch dia), tatte Idly (in round pan of say about 5-6 inch dia), tumbler idly (long tumblers either lined with jackfruit leaves/ greased with oil) or panna doddaka (seasoned idly in small pan) are using Idly Rava ie Rice Rava easily available in stores or can be ground using whole raw rice to rava texture.
** I use rava textured rice for all idly varieties while for dosa or appo I always grind the same to a fine texture, that is the very reason why even when I grind rice instead of using idly rava from stores, I grind it to rava texture and not fine texture while preparing Idly. Of course, there are many who grind rice to fine texture, I have often come across readily available batter used for dosa, idly or otherwise, if fine texture never satisfied me. I have often found the texture to be softer consistency unlike the ones in southern parts.
** To cut short, this is the method followed by most GSB Konkani Saraswats residing in and around Mangalore town, atleast this is how my Amma prepared and I love it. I have prepared same combination Idly before where I added nachani/ finger millet flour to urad- rice batter and it turned out perfect too. Again, I have prepared with addition of different flours, which all turned out good, so you may use the same if desired. You can browse through some of the common links shared at the bottom of this recipe.
** However, I must mention that the nutrition and purity levels is increased by using whole grains, pulses etc. and I have now preferred to switch to them whenever possible, hopefully will be adding more recipes soon. Here, I have used Urad dal and whole nachani (finger millet) by soaking and grinding them together to a fluffy texture after which I added Idly Rice Rava, salt, mixed well and let ferment overnight. The next day I prepared panna doddaka, tumbler idly and khotto, all three using same batter.
** Thanking each one of you for taking time and going through the recipes and giving me a feedback too … Jai SiyaRama ...
** Here is my very own recipe for "Urad Dal- Nachani- Tandula Panna Doddaka (Black Gram Dal- Finger Millet/ Ragi- Rice Seasoned Pan fried Idlies)" … My Style, do try it out, very healthy and tasty ….
** Ingredients :
Urad Dal/ Black Gram Dal : 2 cups
Idly rava/ Rice Rava/ Tandla Ravo : 5 cups
Whole Nachani/ Ragi/ Finger Millet : 1 cup
Salt/ Namak/ Meeta : to taste
** Coconut Oil/ Narlel Tela/ Nariyal Tel or any other edible oil for seasoning, as required. I have used coconut oil here as it makes the panna doddaka (seasoned idly) that much more delicious and aromatic flavored, you may use any.
** Wash and soak the urad dal and whole nachani separately in plenty of water for 4-5 hours. Drain off all excess water and wash it in fresh water once again and drain off the water and it is now ready to be ground into a batter.
** Note : Be careful and check out/ pick the whole nachani/ ragi/ finger millet properly as there are bound to have small stones in them.
** Wash and soak Idly rice rava in just enough water to immerse it, that’s all, after an hour if there is excess water on top then gently tilt the vessel and drain off the water. You can prepare this just about an hour before grinding the batter.
** Add the drained urad dal- whole nachani into a grinder and grind it to a very fine fluffy thick paste (I always use table top wet grinder for grinding Idly batter). Use water sparingly as is required to get a thick fluffy batter.
** Remove the batter into a vessel large enough to hold the batter and there is still excess space as this batter is fermented and if the vessel is small, it may spill over. Add in the prepared and kept Idly rava, salt to taste and mix well.
** Note : Remember to always use hands to mix the batter well and this enables in fermentation as the heat from hands pass on to the batter.
** Note : You can also add 4-5 coarsely ground green chillies (tarni mirsanga/ hari mirchi) along with 1/2 to 1 inch of ginger (adrak/ alle'). I usually do add, however here I have not added on any of the mentioned spices.
** Check the thickness of the batter and add water only if necessary. The batter should be thick as that of our normal Idly batter, so be careful. Cover and keep it aside overnight or for about 8-12 hours to let the batter ferment well.
** Note : The fermentation period depends upon the weather of the place. In cold weather it may need more time duration. You can check out the texture of the fermented batter in the picture included in collage.
** Next morning or after 8-12 hrs it will have fermented well and raised in quantity, mix well, check the consistency, it should be of dropping consistency, If not you can add some water and mix well and it is ready to be prepared into Idly, ramdan, kotto, panna doddaka. Prepare into any that your family loves to enjoy.
** In my home whenever I prepare khotto (idly in jackfruit leaf molds) I always prepare a few panna doddaka (seasoned pan fried idly) which we love to relish with loni (butter) and chutney, try it, it tastes excellent, children simply love it. In this post I will share only method of preparing doddaka and my very next post in blog is of same batter prepared as khotto (Idly prepared in jackfruit leaves molds) and long tumblers lines with jackfruit leaves that look similar to mudo, do check it out too.
** I have these 2 beautiful non- stick ware kadai/ pan (pic. below) which I exclusively use only in preparation of panna doddaka. I have had them for over 20 yrs now and they have always given me perfect crisp fried seasoned doddaka/ Idly.
** For preparing Seasoned Doddaka : Heat a small pan with a tsp or two of oil, (tel/ tela) when hot add in a tsp of mustard seeds (rai/ sasam) and when they begin to splutter pour in about 1 to 1.5 cups of the prepared batter, cover with a lid and cook over low heat. When the bottom side is crisp and done gently flip it over and cook uncovered for another 5-8 minutes until done. To check if done well, you can insert a knife and if it comes out clean it means the doddaka is done If not cook for few more minutes.
** Remove the prepared doddaka and follow same method by adding oil, mustard seeds to season, adding batter and cooking as mentioned above for required number of doddaka. The only hitch in preparation panna doddaka is you need patience as it takes time to cook and you cannot hurry the process or cook on high heat in which case it will turn out crisp outside but will not have cooked from within. However, in between you can raise the heat to medium for a few minutes to get that brown crisp bottom layer.
** "Urad Dal- Nachani- Tandula Panna Doddaka (Black Gram Dal- Finger Millet/ Ragi- Rice Seasoned Pan fried Idlies)" are done and ready to be served. In my home I love to relish these with homemade loni (butter) which is how I relished these from childhood. However, I serve any chutney along with the same too as my hubby prefers it along sided just a little bit of loni. Try it, children will love it dunked in loni and elders with chutney or should I say both, like in my home. In all one of the most loved and favorite breakfast in my home which is sure to be in your home too.
** For method of preparing “Khotto and Tumbler Idly” using jackfruit leaves follow my next post in blog to this one or the link shared below. Again, I repeat the batter used for both is the same here only methods differ. I just made separate posts for easy access to all those who follow my Blog, do excuse if inconvenient.
** Important Note : I always use table top wet grinder for grinding of the Urad Dal which not only gives fluffy batter unlike mixer grinder but also yields in larger portion of ground batter, the very reason why variations of mixing of ingredients are needed. Please note that, If you are using mixer grinder for grinding of urad dal, always use cold fridge water while grinding as it gives better results and also decrease the amount of addition of Idly rice rava, say for this recipe add 4 to 4.5 cups get perfect soft Idlies.
** For method of preparing "Urad Dal- Nachani- Tandula Khotto ani Donne Idly (Black Gram Dal- Finger Millet/ Ragi- Rice Steamed Idly in Jackfruit Leaves Molds and Tumbler)" follow my next post in blog to which I have shared a link below. Again, I repeat the batter used for both is the same and only methods differ. I just made separate posts for easy access to all those who follow my Blog, do excuse if inconvenient .....
** You can check out the same recipe shared before but with addition of nachani/ finger millet flour by following the link shared below ….
** Do check out on “Decoction Kaapi (Filter Coffee)” post for details on preparing perfect aromatic coffee using percolator ….
** Idlies always taste best served with either chutney or sambar, however in my home we love it more with spicy “Chutney” and there are plenty of varieties shared in Blog. You may try out any that you prefer to have with Idlies, they all taste great … check out on common link shared below for more choices to enjoy with idlies…..
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