Konkani Style Phanna Doddak Recipe – A Delicious Tempered Dosa
Phanna Doddak is a traditional Konkani-style dosa that does not require fermentation, making it an ideal choice for a quick breakfast or even a packed lunch for kids. Unlike the classic dosa, which often requires hours of fermenting, this recipe is prepared in a matter of minutes with ingredients you likely have on hand. The key to its flavorful texture lies in the tempering (or tadka) prepared for each dosa individually, adding a burst of flavor and aroma.
This Konkani-style Phanna Doddak is a savory, thick dosa made with split urad dal (white lentils), sooji (semolina), and a fragrant tadka of mustard seeds, curry leaves, and a hint of ginger and green chilies. It’s perfect for those mornings when you’re short on time but still want to serve something tasty and nutritious. A perfect companion to coconut chutney or tomato gotsu (spicy and tangy tomato gravy), this dish is sure to become a household favorite.
Cuisine: Konkani
Course: South Indian Breakfast
Diet: High-Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 cup (soaked for 30 minutes) |
| Sooji (Semolina/Rava) | 2 cups (preferably idli rava) |
| Ginger | 1 inch piece |
| Green Chilli | 1 (finely chopped) |
| Salt | To taste |
| For the Tadka | |
| Curry Leaves | 2 sprigs |
| Mustard Seeds (Rai/Kadugu) | 2 tablespoons |
| Oil | For tempering (as needed) |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Servings: 4-6
Instructions:
-
Soak the Urad Dal:
Begin by washing and soaking the white urad dal (split) in water for 30 minutes. This will help soften the dal and make it easier to grind into a smooth paste. -
Grind the Batter:
After the urad dal has soaked, drain the water and transfer the dal to a mixer grinder. Add the green chili and ginger to the dal. Grind this mixture into a smooth batter, adding just enough water to achieve a thick yet pourable consistency. Transfer the batter into a large mixing bowl. -
Combine with Sooji:
To the urad dal mixture, add the sooji (semolina) and salt to taste. Mix well until the batter is smooth and uniform. Add a little more water if the batter appears too thick, ensuring it is thick enough to spread on the griddle but not runny. -
Prepare the Tadka:
Heat a skillet or griddle over medium heat. Once hot, add a teaspoon of oil. Let the oil heat up, then add mustard seeds and let them splutter. Add a few curry leaves to the oil and let them crisp up in the hot oil, releasing their fragrance. -
Cook the Phanna Doddak:
Now, pour a ladle of the prepared dosa batter over the tempering (tadka) in the skillet. Spread the batter lightly but do not spread it too thin. Allow it to cook on one side for about 2 minutes, until the bottom is golden and crisp. Flip the dosa over and cook the other side for another 2 minutes, or until it is cooked through and slightly crispy. -
Serve:
Once cooked, remove the Phanna Doddak from the skillet and place it on a serving plate. Repeat the process for the remaining batter, ensuring to add fresh tadka before each dosa. -
Serving Suggestions:
Serve your Phanna Doddak hot with Coconut Chutney or Tomato Gotsu (spicy and tangy tomato gravy) for a complete meal. This dish is also perfect to pack in a lunch box for kids. Pair it with a hot cup of filter coffee for a truly satisfying South Indian breakfast.
Nutritional Information (per serving):
| Nutrient | Amount per serving (approx.) |
|---|---|
| Calories | 250-300 kcal |
| Protein | 8-10 g |
| Carbohydrates | 30-35 g |
| Fat | 10-12 g |
| Fiber | 2-3 g |
Tips and Variations:
- Consistency of Batter: The batter should be thick enough to spread lightly on the griddle but not too runny. Adjust the water as needed while preparing it.
- Make It Spicy: For a spicier dosa, add more green chilies to the batter or increase the amount of ginger.
- Vegan Option: For a vegan version, use oil for the tadka instead of ghee and skip any dairy-based accompaniments.
- Toppings: You can sprinkle a little cumin powder or chili powder over the dosa for extra flavor.
The Konkani Style Phanna Doddak is a versatile, high-protein, and simple-to-make dish that is sure to please both adults and children alike. Its rich flavors and crispy texture will make it a breakfast or snack favorite in your home. Enjoy it with a tangy chutney or spicy tomato gotsu for a delightful treat!
