Doddak | कोंकणी स्पेशल नाश्ता दोड्ढक | Tadka Dosa | Konkani Special Recipe | Sanjeev Kapoor Khazana
A fermented thick pancake that gets its flavouring from the tempering Doddak is the dosa/utappa of the Konkanis
DODDAK
Ingredients
Batter
1½ cups short grain rice soaked for 30 minutes and drained
¾ cup split skinless black gram (dhuli urad dal) soaked for 30 minutes and drained
Salt to taste
Tempering
8 tsps oil
1 tsp mustard seeds
1 tsp split skinless black gram (dhuli urad dal)
A pinch of asafoetida
1 tsp fenugreek seeds (methi dana)
4 green chillies chopped
4 tsps chopped curry leaves
Method
1. Transfer rice and dal in a stone grinder. Add 2½ cups water and grind to a coarse batter. Transfer in a bowl and set aside to ferment for 6-8 hours.
2. Add salt to the batter and mix well.
3. For 1 doddak heat 2 tsps oil in a non-stick pan add ¼ tsp mustard seeds and ¼ tsp split skinless black gram. Once the mustard seeds start to splutter add asafoetida ¼ tsp fenugreek seeds 1 green chilli and 1 tsp curry leaves and sauté for a minute.
4. Add a portion of the batter cover and cook on low heat for 5-6 minutes.
5. Cook the other side as well for 3-4 minutes on low heat.
6. Transfer on a serving plate and serve hot.
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