Doddak have a wonderful texture and are frequently taken pleasure in with coconut chutney or sambar. The tempering adds a rich flavor to this authentic Konkani special.

DODDAK

Active ingredients

Batter
1 1/2 cups brief grain rice, soaked for thirty minutes and drained
3/4 cup split skinless black gram (dhuli urad dal), soaked for 30 minutes and drained
Salt to taste
Tempering
8 tsps oil
1 tsp mustard seeds
1 tsp split skinless black gram (dhuli urad dal).
A pinch of asafoetida.
1 tsp fenugreek seeds (methi dana).
4 green chillies, chopped.
4 tsps chopped curry leaves.

Technique.

1. Transfer rice and dal in a stone mill. Include 2 1/2 cups water and grind to a coarse batter. Transfer in a bowl and reserved to ferment for 6-8 hours.
2. Include salt to the batter and mix well.
3. For 1 doddak, heat 2 tsps oil in a non-stick pan, include 1/4 tsp mustard seeds and 1/4 tsp split skinless black gram. Once the mustard seeds start to splutter, include asafoetida, 1/4 tsp fenugreek seeds, 1 green chilli and 1 tsp curry leaves and sauté for a minute.
4. Include a portion of the batter, cover and cook on low heat for 5-6 minutes.
5. Cook the opposite also for 3-4 minutes on low heat.
6. Transfer on a serving plate and serve hot.

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