Konkani Style Phanna Doddak Recipe – Tempered Dosa
If you’re looking to add a unique twist to your breakfast or brunch routine, Konkani Style Phanna Doddak, also known as Tempered Dosa, is the perfect dish to try. Hailing from the coastal regions of Konkan, this savory delicacy is a combination of smooth urad dal and semolina, tempered with mustard seeds and curry leaves. The result is a crispy yet soft dosa with an aromatic, flavorful tadka, making it a standout choice for a protein-packed, vegetarian breakfast. Whether served with coconut chutney, spicy tomato gotsu, or simply a cup of hot filter coffee, this dish offers a delightful start to your day.
Ingredients for Phanna Doddak
| Ingredient | Quantity |
|---|---|
| White Urad Dal (Split) | 1 cup (soaked for 30 minutes) |
| Sooji (Semolina / Rava) | 2 cups (idli rava preferred) |
| Ginger | 1-inch piece, chopped |
| Green Chilli | 1, chopped |
| Salt | To taste |
| Curry Leaves | 2 sprigs |
| Mustard Seeds | 2 tablespoons |
| Sunflower Oil | For tempering (Tadka) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~7g |
| Carbohydrates | ~35g |
| Fat | ~6g |
| Fiber | ~3g |
| Sodium | ~150 mg |
| Cholesterol | 0 mg |
(Note: Nutritional information is approximate and may vary based on the ingredients used.)
Preparation Time
- Soaking Urad Dal: 30 minutes
- Cooking: 20 minutes
- Total Time: 50 minutes
Servings
- Serves: 4
Cuisine
- Region: Konkan (South India)
- Course: South Indian Breakfast
- Diet: High Protein Vegetarian
Instructions for Making Phanna Doddak
1. Prepare the Urad Dal Paste:
- Begin by washing the split urad dal thoroughly and soaking it in water for 30 minutes. This will help soften the dal and make it easier to grind into a smooth batter.
- After soaking, drain the water from the dal. Add it to a mixer grinder along with green chillies and ginger. Grind them into a smooth paste, adding just enough water to achieve a consistency that’s slightly thicker than pancake batter.
2. Make the Dosa Batter:
- Transfer the ground urad dal paste into a large mixing bowl. Add the sooji (semolina) to the mixture and stir well to combine. This semolina adds a slight grainy texture to the dosa, making it crispy.
- Season the batter with salt to taste and then gradually add water until you achieve a thick dosa batter consistency. The batter should be thick enough to hold its shape on the skillet but not too runny.
3. Prepare the Tempering (Tadka):
- Heat a skillet or non-stick pan over medium heat. Add a teaspoon of oil (sunflower oil works best for tempering).
- Once the oil heats up, add the mustard seeds. Let them splutter for a few seconds. Then, add the curry leaves and sauté them until they release their fragrant aroma.
4. Cook the Phanna Doddak:
- Immediately pour a ladle of the prepared batter over the tempering. Do not spread it out too much; let it cook as a thick round pancake.
- Allow the dosa to cook for about 2 minutes on one side until it becomes golden brown and crisp around the edges.
- Carefully flip the dosa using a spatula and cook the other side for another 2 minutes until it’s crisp and golden.
- Once done, remove the Phanna Doddak from the skillet and transfer it to a serving plate.
5. Repeat and Serve:
- Continue making the remaining dosas with the rest of the batter.
- Serve Phanna Doddak hot, accompanied by Coconut Chutney or Tomato Gotsu (a spicy, tangy tomato gravy), and a cup of filter coffee for an authentic South Indian breakfast experience.
6. Optional Variations:
- For added flavor, you can sprinkle a little extra tempering on top of the dosa before flipping.
- Some variations include adding finely chopped onions or grated coconut into the batter for an extra layer of texture and flavor.
Tips for Perfect Phanna Doddak
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Consistency of Batter: The consistency of the batter is key to making a perfect Phanna Doddak. If it’s too thin, the dosa will spread too much and become soggy. If it’s too thick, it won’t cook evenly. Aim for a batter that’s thick enough to hold shape but smooth enough to spread easily on the skillet.
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Skillet Temperature: Ensure the pan is at medium heat when making the dosa. Too high a heat might burn the tadka and make the dosa stick to the pan, while too low a heat could result in a soggy dosa.
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Serving Suggestions: While the traditional accompaniment for Phanna Doddak is coconut chutney, this dish pairs wonderfully with a variety of chutneys, sambar, or even pickles. It’s also delicious with a steaming cup of traditional South Indian filter coffee.
Conclusion
Konkani Style Phanna Doddak is a unique and flavorful dosa variety that combines the richness of urad dal with the grainy texture of semolina, elevated by the boldness of mustard seeds and curry leaves in the tempering. This dosa recipe not only makes for a nutritious, protein-rich vegetarian breakfast but also offers a wonderful way to start the day with authentic South Indian flavors. Perfect for a family breakfast or a packed lunch for kids, this dish will surely leave everyone craving for more!
