Phanna Doddak means Tempered Dosa in Konkani cuisine. This is a no ferment dosa and only efforts needed is to soak the urad dal and grind to a smooth batter.
This batter reminded me of Dibba roti from Andhra, with the major portion of the batter is urad dal and the tempering makes all the difference.
Phanna Doddak is made in different styles, however majority is prepared as a thick dosa, with the tempering poured over the top. However, I noticed the tempering being mixed with the batter as well. I had adapted it from here and though this method was not exactly as how it should, I went ahead adding to the batter. Also the recipe talks about Semolina and says Idli Rava, though both are not the same. I went with Semolina.
Since this doesn’t require fermentation, you can plan this quickly for lunch box when you are out of ideas. This tastes excellent with coconut chutney and Konda surely enjoyed it. The dishes with P were Poda Pithe, Palappam, Pudla. I almost thought of Pudla, but it was already done in different way.
A to Z Dosa Varieties
A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
J for Jini Dosa
K for Kadapa Karam Dosa
L for Lentil Dosa
M for Mushti Dosa
N for Nachni Uttapam
O for Oats Dosa
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Step by Step Pictures for making Phanna Doddak
Phanna Doddak | No Ferment Tempered Dosa From Konkani
For the Batter
- 1 cup Urad Dal soaked for 30 minutes
- 2 cups Semolina / Rava
- 1 inch Ginger
- 1 to 2 Green Chilli
- Salt to taste
For the Tempering
- Handful Curry leaves
- 2 tbsp Mustard seeds
- 2 tsp Cooking Oil
How to make Phanna Doddak
- Wash and soak the split urad dal for 30 minutes.
- Drain the water and grind the soaked urad dal along with green chillies and ginger to a smooth paste with just enough water.
- Take the urad dal mixture in a bowl, add the rava and mix well.
- Season with salt and add water to make a thick dosa batter.
Making the Phanna Doddak
- Heat a tawa on medium flame.
- Add a tsp of oil, mustard seeds and few curry leaves and let it splutter.
- Pour a ladleful of the prepared batter over the tadka without spreading it much and let it cook for 2 minutes.
- Flip over and cook the other side for another 2 minutes and remove it into a serving plate.
- Likewise, prepare the rest of the dosas.
- The other method of making this is to pour the tadka over the batter, mix well and proceed to make dosas as you normally make. I followed this method.
- Serve hot with coconut Chutney.