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Phanna Doddak
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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.
Course Breakfast, Dinner
Cuisine Karnataka
Keyword No Ferment Dosa
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Healthy Recipes
Dish Type Dosa Varieties
Author Srivalli

Ingredients

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

Instructions

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.
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