Konkani Lentil Dosa 2 (Doddak)

Konkani Lentil Dosa 2 (Doddak)

My granny used to make two delish dosas for us using a simple lentil batter, instantly, without fermentation. One was a simple, crispy, favourful, tiny dosa you see in the picture above. And the other crispy dosa was made in a wok after seasoning. 

I loved both these tiny dosas since childhood as they were crispy and had an amazing flavour of ginger and spice from green chillies. I can personally eat them as-is. Make tiny, thin, crispy dosas for your kids and everyone at home. I'm sure they'll all love it equally. 

These lentil dosas are called doddak meaning thick dosas in Konkani. They are also called udha doddak in Konkani meaning urad dal dosas.

These lentil dosas are made by grinding split black lentils. The lentil batter is then mixed with rice/wheat semolina, pounded ginger and green chillies to make crispy dosas. No fermentation's required to make these dosas. You can make dosas straight away, but with 3-5 hours of fermentation, you get nice, soft dosas. They turn out the best with 3-5 hours of fermentation. We don't want a well fermented (7-8 hours) batter to make these dosas. 

The batter for this dosa is same as the batter used to make idli. And any leftover idli batter was made into these dosas. So, now you know what to do with any excess idli batter you have. There's another crispy, tasty dosa you can make using idli batter, it's called as phanna doddak.

Here’s how to make these dosas:

Ingredients:

  • 3/4 cup split black lentils (urad dal)
  • 1.5 cups of semolina (small idli rava, rice rava) or (wheat rava, sooji)
  • Salt to taste
  • 1.5 inch piece of ginger 
  • 3 green chillies 
  • 3 leaflets of curry leaves (optional)
  • 3/4 cup of oil for frying the dosas

Serves: 2

Preparation Time: 50 minutes, No fermentation required

Preparation Method:

  1. Soak urad dal for a minimum of 30 minutes. Wash them well and drain all the water. 
  2. Grind them using as much water as required into a smooth paste. I suggest using a wet grinder over a blender, for a super smooth batter. Just in case you don’t have one, blender would do. 
  3. Transfer the ground batter into a vessel. Add in semolina, salt and mix well. 
  4. Add water if required. We want a semi thick batter and not a batter that’s to thick or too watery.
  5. Allow the batter to stand for 15 minutes so that the rava soaks up.
  6. No fermentation's required to make these dosas. You can make dosas straight away, but with 3-5 hours of fermentation, you get nice, soft dosas. They turn out the best with 3-5 hours of fermentation. We don't want a well fermented (7-8 hours) batter to make these dosas. 
  7. While the semolina is getting soaked in the batter, peel, finely chop ginger and green chillies. Pound them well using salt in a mortar and pestle. Add them to the batter and mix well. They impart spice and a nice taste to the batter.
  8. Optional step for extra taste: Add a few chopped curry leaves to the batter for added taste. 
  9. After 15 minutes of soaking, heat a frying pan. Preferably a cast iron pan as it makes dosas more crispy than a non stick frying pan. 
  10. Grease the cast iron pan well with oil. Add half a ladle of batter and spread it a little to make tiny dosas. The more batter you add, thicker the dosas you make. The lesser the batter you add, thinner the dosas you make and more crispier they get.
  11. Cook the batter closed on a medium-high flame until the bottom turns golden brown in colour and it gets crispy.
  12. Then flip the dosas and add some oil through the sides for it to crisp up on the other side.
  13. Once it’s golden brown on the other side too, remove these dosas off the pan and serve them hot!
  14. These dosas taste great as-is and don’t need an accompaniment. Just in case you need one, serve it with pickles, chutney or with sides of your choice.

Side Note: 

You can make these dosas using wheat or rice semolina but I prefer them made with rice semolina (idli rava, rice rava) as they turn to be more crispy than when made with wheat semolina (sooji rava).

Other Konkani cuisine dosas you can make & few other doddak's (thick dosas in Konkani) you might like:

Pancakes with cucumber (Thoushe Doddak/Thoushe bakri/Rotti)

Sweet Semolina Pancakes With Bananas (Kelle Rulava Doddak)

Konkani Lentil Dosas (Phanna Doddak)

Tags: Konkani breakfast, Konkani cuisine, Konkani food, Konkani recipe, doddak, dhodak, dhoddak, udidha doddak, udha doddak, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.