New Update
| Main ingredients | Short grain rice, Split skinless black gram (dhuli urad dal), Salt, Oil, Mustard seeds, Asafoetida, Fenugreek seeds, Green chillies, Curry leaves |
| Cuisine | Konkani |
| Course | Snack |
| Prep time | 10-12 hours |
| Cook time | 1-1.5 hours |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Batter
- 1½ cups short grain rice, soaked for 4-5 hours and drained
- ¾ cup split skinless black gram (dhuli urad dal), soaked for 4-5 hours and drained
- Salt to taste
- Tempering
- Oil as required
- Mustard seeds as required
- Split skinless black gram (dhuli urad dal) as required
- Asafoetida as required
- Fenugreek seeds (methi dana) as required
- Chopped green chillies as required
- Chopped curry leaves as required
Method
- Transfer rice and dal into a stone grinder. Add 2½ cups water and grind to a coarse batter. Transfer in a bowl and set aside to ferment for 6-8 hours.
- Add salt to the batter just before cooking and mix well.
- To make each doddak, heat 2 teaspoons oil in a non-stick pan, add ¼ teaspoon mustard seeds and ¼ teaspoon split skinless black gram. Once the mustard seeds start to splutter, add asafoetida, ¼ teaspoon fenugreek seeds, 1 chopped green chilli and 1 teaspoon chopped curry leaves and sauté for 1 minute.
- Add a ladle full of the batter over the tempering and let it spread by itself. Cover and cook on low heat for 5-6 minutes.
- Remove the cover, flip and cook the other side as well for 3-4 minutes on low heat.
- Transfer onto a serving plate and serve hot.
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