Phanna Doddak | No Ferment Tempered Dosa From Konkani
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.
For the Batter
- 1 cup Urad dal
- 2 cups Semolina / Rava
- 1 inch Ginger
- 1 to 2 Green Chillies
- Salt to taste
For the Tempering
- Handful Curry Leaves
- 2 tbsp Mustard Seeds
- 2 tsp Cooking Oil
For the Batter
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.