Fluffy Konkani Doddak: Traditional Lentil Pancakes with Chutney
Konkani Style Doddak Recipe – Lentil Pancakes
Discover the delightful flavors of Konkan cuisine with this exquisite Doddak, a traditional lentil pancake that embodies the essence of South Indian breakfast. This recipe combines the rich taste of white urad dal with the texture of semolina, resulting in a soft and fluffy pancake perfect for any meal. Serve it alongside your favorite chutneys for a truly authentic experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 cup |
| Sooji (Semolina/Rava) | 2 cups |
| Ginger (grated) | 1 inch |
| Green Chilli (grated) | 1 |
| Sunflower Oil (for cooking) | 2 tablespoons |
| Salt | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 220 |
| Protein | 8g |
| Carbohydrates | 34g |
| Dietary Fiber | 3g |
| Fat | 7g |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Soaking Urad Dal | 60 |
| Preparing Batter | 10 |
| Cooking Doddaks | 20 |
| Total Time | 68 |
Servings
| Number of Servings | Serving Size |
|---|---|
| 4 | 2 Doddaks |
Instructions
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Soaking the Lentils: Start by washing the split urad dal thoroughly under running water until the water runs clear. Once washed, soak the dal in enough water for about 1 hour to soften it, which will enhance the grinding process and help achieve a smooth batter.
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Grinding the Batter: After soaking, drain the urad dal and transfer it to a mixer grinder. Add a little water, just enough to facilitate the grinding process, and blend it into a smooth and fluffy batter. The texture should be light and airy.
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Mixing Ingredients: Pour the ground urad dal mixture into a large mixing bowl. To this, add the sooji (semolina), grated ginger, and grated green chilli. Season with salt to taste. Mix everything thoroughly to combine well. Gradually add a little water if needed to achieve a batter consistency that is slightly thicker than traditional dosa batter.
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Cooking the Doddaks: Heat a skillet or a non-stick pan over medium heat. Once hot, grease the skillet with a little sunflower oil. Take a ladle full of the prepared batter and pour it onto the skillet, spreading it gently into a thick pancake approximately 4 inches in diameter.
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Frying the Pancake: Drizzle a small amount of oil around the edges of the pancake to help it cook evenly. Allow it to cook undisturbed for about 3-4 minutes or until the bottom is golden brown. Carefully flip the pancake over and cook the other side for another 2-3 minutes until it is also golden and cooked through.
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Serving: Once done, remove the doddak from the skillet and place it on a serving plate. Repeat the process with the remaining batter, adjusting the oil as needed.
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Enjoy: Serve the warm doddaks with South Indian Coconut Chutney or Carrot Chutney for a perfect breakfast or as a delightful lunch box option for kids.
Additional Tips
- Texture Adjustment: If you prefer a softer pancake, you can adjust the amount of water used while grinding the urad dal.
- Chutney Pairings: Feel free to experiment with various chutneys like tomato chutney or mint chutney to diversify the flavors.
- Meal Prep: These doddaks can be made in bulk and stored in the refrigerator for up to 3 days. Reheat them on a skillet with a little oil before serving.
This Konkani style Doddak recipe is not just a meal; it’s a taste of tradition that brings warmth and comfort to your table. Enjoy making this unique pancake and relish the rich heritage of South Indian cuisine!
