My granny used to make these delish, crispy dosas for us. Crispy dosas that were made in a wok as opposed to all other dosas made on a frying pan. And these dosas were made upon a flavourful seasoning. So, the dosas had a nice flavour of mustard seeds and curry leaves seasoning. These lentil dosas also had a nice tinge of ginger and spice from green chillies that were added to the dosa batter. No matter how many times I make this dosa for myself, no matter how many times my mom's made this for me, they just can't beat the delish dosas my granny always made for me. Nostalgia!
These lentil dosas are made by grinding split black lentils. The lentil batter is then mixed with rice semolina, pounded ginger and green chillies to make crispy dosas. And before frying these dosas, in a wok, mustard seeds and curry leaves are seasoned to impart an amazing taste to these dosas. The dosa batter is then spread on the seasoning in the wok. Since these dosas are made in a wok you get dosas that are thick in the middle with crispy sides.
My twist to this, I add 1/2 a teaspoon of split black lentils and red chillies to the seasoning for an added taste along with mustard seeds and curry leaves. I also add just enough batter into the wok to make thin dosas that get super crispy all around. As opposed to my granny’s and mom’s thick dosas.
So, every time you season in the wok and then fry each dosa.
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.
Phanna doddak also called as kayli phanna doddak in Konkani is a very old Konkani breakfast. Kayli in Konkani means wok, phann means seasoning, doddak refers to thick dosas in Konkani. Hence the name kayli phanna doddak in Konkani.
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 also called as doddak in Konkani.
Here’s how to make these dosas:
Preparation Time: 1 hour, No fermentation required
Suggested wok/skillet for frying:
My granny and my mom used medium to big woks like this with round bottoms. Though that wok is very handy in kitchen I dont prefer them to make these dosas, as I like my dosas small and super cripsy.
Instead I prefer tiny to medium sized non stick pans with rounded, small bottoms or small sized skillets.
You can also make these dosas using wheat semolina (sooji rava) but I prefer them made with rice semolina (idli rava, rice rava) as they turn to be more crispy.
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 Dosa 2 (Doddak)
Tags: Konkani breakfast, Konkani cuisine, Konkani food, Konkani recipe, doddak, dhodak, dhoddak, phanna doddak, kayli doddak, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine, kids breakfast, udha doddak