“Urad Dal- Kerala Matta Kani Rice- Idly (Rice) Rava Panna Doddaka (pan seasoned Idly)” served with Coconut Chutney, homemade Loni (Butter) and Ginger Tea (Adraki Chai)” … this one is the first out of the three prepared with same batter which I will be sharing back to back for easy access … seasoned pan fried idly/ doddaka is the most favorite breakfast dish and is a must to prepare with whichever Idly combo batter I have prepared … though it tastes great served with chutney/ sambar, in my home we love eating the crisp exterior of doddak dunked in homemade butter and I am sure all of you will too ... try it, it’s awesome … Yummilicious …
** Panna Doddak are tempered thick pancakes prepared in small deep kadai/ pan which will hold about two cups of the Idly batter. The same is cooked on very low heat until crisp at the bottomed side and cooked within before flipping it over and cooking the top side too. I have posted many panna doddaks with various combinations before. Somewhat close to appos, but larger in size and the texture of the two batter differs.
** This is a favorite dish in my home, despite it being slightly time consuming, we enjoy a few and I make it point to prepare them first with whichever combo of idly batter I have prepared before steaming the remaining batter as Idlies. The crisp outside texture is a delight to relish dunked in homemade butter and I love it, while hubby prefers to relish it with both loni and fresh coconut chutney, tastes excellent.
** The batter used here is the same that we use for Idly/ Khotto or Ramdan in which the rice is ground slightly coarse in texture. The same can also be prepared as dosa, appo, however the batter of the same should them be ground to a smoother texture, well this is my method of preparing these items for best result, though there are some who grind the idly/ khotto batter smooth too, which I feel lacks in good texture.
** If you have never tried panna doddaka/ seasoned pan idly, then do try this out whenever you prepare Idly, you can just keep aside some batter and prepare later on in leisure if you are in a hurry in mornings. Once you relish these panna doddak’s you are sure to want more of them, especially children who simply love them. Amma used to prepare these for us when we came home hungry from school in the evenings.
** There are plenty of combos to which I am sharing a common link at the bottom of this recipe, please browse through for more options. Again, here also I have prepared all three ie panna doddaka (seasoned pan idly), khotto (Idly steamed in jackfruit leaves baskets) and ramdan which is similar to idly but steamed in larger vessel (cake tins) with same batter. Prepare and enjoy them with your family and friends.
** Here is my method of preparing “Urad Dal- Kerala Matta Kani Rice- Idly (Rice) Rava Panna Doddaka (pan seasoned Idly)” … My Style ….
** Ingredients :
Urad Dal/ Black Gram Dal : 1 cup
Kani Kerala Matta Rice (Broken Red Boiled Rice) : 1.5 cups
Idly Rava/ Rice Rava : 1.5 cups
Salt/ Namak/ Meeta : to taste
** For Tempering/ Pannaka/ Tadka :
Oil/ Tela/ Tel : as required, about a tblsp for each doddaka
Mustard Seeds/ Rai/ Sasam : as required, about ¼ tsp for each doddaka
Curry Leaves/ Karbevu/ Kadipatta : as required, 2-3 for for each doddaka
** Wash and soak the urad dal and Kani Kerala Matta Rice (Broken Red Boiled Rice) in plenty of water “separately” for 3-4 hours. If you are new to kani rice, check out the picture collage for reference, in case not available you can use whole red boiled rice which is easily available in all stores, however do try the kani if possible.
** Just before you begin to grind the dal, soak Idly (rice) rava in water for 30 mins. And then drain off the excess water on top by slowly tilting the vessel. Keep this ready aside when you begin the grinding process.
** Drain and wash a few times again urad dal and grind in wet grinder with 1 cup (approx) of water to a smooth fluffy batter. Keep mixing often for even grinding of the paste, I use table top wet grinder, if using mixer grinder then grind the batter with chilled water, it gives better results by not getting heated or thinning out the batter. When done remove and add it into a large sized vessel with enough space for fermentation.
** Drain and wash a few times again the Kani Kerala Matta Rice and add to wet grinder or mixer grinder and grind to a rava texture adding minimum water. Remove and add this to the urad dal batter in the vessel. For grinding of rice you can use mixer grinder for best results, which is what I prefer and follow always.
** By now the soaked idly (rice) rava must have absorbed enough water, drain off if there is any excess water floating on top by tilting the vessel and add this to the urad and kani rice mixture in the vessel. Mix all together well with hand which helps in better fermentation. The mixture should be thoroughly mixed and the rice should not settle down or stay as lumps, again if too thick in texture then you can add some water.
** The final batter should be thick ie of dropping consistency, so be careful with addition of excess water. Lastly add just salt on top of the batter, however do not mix it. Keep it aside tightly covered in a warm place undisturbed to ferment for 8-12 hours or overnight. The timing differs from place to place depending upon the weather.
** Next morning or after 8-12 hrs mix the batter well, as the rice may settle at the bottom of the batter, see to it that you mix it properly. The batter usually has been fermented well and raised to double in quantity, If not keep it near the stove where cooking is going on for an hour or so to help fermentation. Once the batter has been mixed well, it is ready to be further prepared into Idly, Khotto, panna doddaka, ramdan as is your choice.
** For Preparing Panna (Seasoned) Doddaka : Heat a small deep rounded Iron kadai or Teflon coated to save on oil, with oil. When hot, add mustard seeds, when they begin to splutter, add curry leaves. Now lower the heat to minimum and gently pour about 1 to 1-½ cups of batter (max.2 cups) into the kadai with the help of a rounded spatula. Addition of excess may result in uncooked batter within, so be careful.
** The batter should not cross ¾ th level of the kadai and there should be gap on top for the doddak to get cooked properly. Cover the Kadai with a fitting lid and cook on slow (minimum) heat till crispy on the bottom. This does take time say about 7-10 minutes, if the heat is too low, you may increase it a little bit or do so in between at intervals, however, avoid cooking on full heat which may result in burnt doddak.
** Now remove the lid and check if the top part of the doddak is cooked. For testing just touch slightly the top surface portion of the doddak with fingers, if the batter touches the fingers then cover and cook for few more minutes. If new to this method then you can insert a sharp knife or a wooden stick used for checking cake and see if it comes out clean, if it is slightly sticky, then cover and further cook for a few minutes.
** When done gently loosen through sides and bottom, then flip over and let cook uncovered on other side too for few minutes say 3-4mins only and then remove and keep aside. Continue the above procedure of adding oil, seasoning, adding batter and cooking as mentioned above to get the required number of doddaks that you want to be served. Be prepared to have plenty of time in hand and do not hurry the cooking procedure.
** You can add the remaining batter in an air tight container and immediately store it in the fridge to be used as and when required. The batter remains good for 2-3 days if handled properly, taking care to see that it is not over fermented. I always prepare batter be it for idly/ dosa in bulk to last for 3 days as it not only cuts down my workload but also makes me tension free on thoughts of breakfast for coming 2 days.
** “Urad Dal- Kerala Matta Kani Rice- Idly (Rice) Rava Panna Doddaka (pan seasoned Idly)” is done and ready to be served. Tastes best served with fresh homemade loni (butter), coconut chutney during breakfast or as a tiffin in the evening for children/ elders coming home hungry from school/ office. You can also serve it with sambar/ gravy dishes, chutney podi (gun powder), or any other way you desire, though I would always recommend you to try it out served with chutney and butter. Enjoy crisp fried doddak with your family and friends and do give me a feedback if possible.
** Note: The proportions mentioned above is when using the wet grinder method. If using mixer then you have got to adjust the proportions as the result of grinding urad dal in wet grinder and mixer are not the same. Wet grinder yields in softer and bulkier quantity of urad when ground whereas the mixer does not do the same. Therefore, you can decrease the amount prepare in following combination ….
Urad Dal/ Black Gram Dal : 1 heaped cup
Kani Kerala Matta Rice (Broken Red Boiled Rice) : 1.5 cups
Idly Rava/ Rice Rava : 1 cups
** Note : Idly Rava is actually rice ground into a rava texture which is available readily in Indian Market. It saves time and effort of grinding the rice. In case you have no access to Idly Rava in your vicinity, you can add rice also. The quantity remains almost the same. Just wash and soak rice separately in water while soaking urad dal and grind to a grainy coarse texture again separately and mix the two later. There will be no difference in Idly. Idly Rava is used just for the sake of convenience in place of rice.
** Note : The recipe of batter for the Idly/ Khotto/ Ramdan remains the same as always and as is my practice I have prepared all three to be relished on three days at a stretch, the choice however is yours and you may try any. I have shared them as separate posts for the sake of convenience on reference while sharing other posts, however I have shared the recipe on all three posts, so do check out on my next posts in blog, though I will be sharing the link too at the bottom of this recipe here.
** There are many doddak recipes with different combos in my Blog, most of which are always prepared with same Idly batter. You may either check through the blog using search option or the label section, however I have included some common links below for easy access to dishes …. Thank you so much for being a part of my journey …
** For “Coconut Chutney” and other “Chutney” Recipes, I am sharing links below, Please follow the links given below ….
** I am sure all of you know how to prepare a good “Strong Ginger Tea/Kadak Adraki Chai”, But if not, you can always go through th link given below …
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