Konkani Style Phanna Doddak Recipe-Tempered Dosa Recipe
Simple soft and fluffy pancake which is topped up with tempered mustard seeds and curry leaves. The dosa batter doesn't need any fermentation, you can even prepare this for a quick kids lunch box. The dosa can be served along with tomato chutney to make it a complete breakfast.
Phanna Doddak Recipe is a delicious no fermentation Konkani style tempered dosa. Since the dosa batter doesn't need any fermentation, you can even prepare this for a quick kids lunch box, when you run out of ideas or time in the morning. The technique lies in individually preparing the tempering (tadka) for each dosa you prepare.
The batter of the dosa is made with urad dal which is soaked for half and hour and rava. It is then flavoured with ginger and green chillies which makes these dosa really delicious.
Take a look at more Konkani Style recipes here
- 1 cup White Urad Dal (Split) , soaked for 30 minutes
- 2 cups Sooji (Semolina/ Rava) , (idli rava)
- 1 inch Ginger
- 1 Green Chilli
- Salt , to taste Ingredients for the tadka:
- 2 sprig Curry leaves
- 2 tablespoons Mustard seeds
- Sunflower Oil , for the tadka
How to make Konkani Style Phanna Doddak Recipe-Tempered Dosa Recipe
To begin making Phanna Doddak Recipe, wash and soak the split urad dal for 30 minutes.
After half an hour add the urad dal to a mixer grinder 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 into a big bowl, add the rice semolina to this and mix well.
Season with salt and add water to make a thick dosa batter.
To prepare the Phanna Doddak, heat a skillet on medium heat.
Add a teaspoon of oil, mustard seeds and few curry leaves and let it splutter.
Pour a ladle of the prepared batter over the tadka without spreading it much and let it cook for 2 minutes.
Flip over and cook on the other side for another 2 minutes and remove Phanna Doddak into a serving plate.
Likewise, prepare the rest of the dosas.