Phanna Doddak | No Ferment Tempered Dosa From Konkani

Phanna Doddak

Phanna Doddak means Tempered Dosa in Konkani cuisine. This is a no ferment dosa and only efforts needed is to soak the urad dal and grind to a smooth batter.

This batter reminded me of Dibba roti from Andhra, with the major portion of the batter is urad dal and the tempering makes all the difference.

Phanna Doddak is made in different styles, however majority is prepared as a thick dosa, with the tempering poured over the top. However, I noticed the tempering being mixed with the batter as well. I had adapted it from here and though this method was not exactly as how it should, I went ahead adding to the batter. Also the recipe talks about Semolina and says Idli Rava, though both are not the same. I went with Semolina.

Since this doesn’t require fermentation, you can plan this quickly for lunch box when you are out of ideas. This tastes excellent with coconut chutney and Konda surely enjoyed it. The dishes with P were Poda Pithe, Palappam, Pudla. I almost thought of Pudla, but it was already done in different way.

Phanna Doddak is my choice for P in the AtoZ Flatbread and more, where I am doing AtoZ Dosa Varieties. If you are wondering what I made for in P in AtoZ Indian Flatbreads, hop over!

Phanna Doddak
A to Z Dosa Varieties

A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
J for Jini Dosa
K for Kadapa Karam Dosa
L for Lentil Dosa
M for Mushti Dosa
N for Nachni Uttapam
O for Oats Dosa

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How to make Phanna Doddak

Step by Step Pictures for making Phanna DoddakHow to make Phanna Doddak 1  Konkani Style Tempered Dosa

Phanna Doddak | No Ferment Tempered Dosa From Konkani

Ingredients Needed:

For the Batter

  • 1 cup Urad Dal soaked for 30 minutes
  • 2 cups Semolina / Rava
  • 1 inch Ginger
  • 1 to 2 Green Chilli
  • Salt to taste

For the Tempering

  • Handful Curry leaves
  • 2 tbsp Mustard seeds
  • 2 tsp Cooking Oil

How to make Phanna Doddak

  • Wash and soak the split urad dal for 30 minutes.
  • Drain the water and grind the soaked urad dal along with green chillies and ginger to a smooth paste with just enough water.
  • Take the urad dal mixture in a bowl, add the rava and mix well.
  • Season with salt and add water to make a thick dosa batter.

Making the Phanna Doddak

  • Heat a tawa on medium flame.
  • Add a tsp of oil, mustard seeds and few curry leaves and let it splutter.
  • Pour a ladleful of the prepared batter over the tadka without spreading it much and let it cook for 2 minutes.
  • Flip over and cook the other side for another 2 minutes and remove it into a serving plate.
  • Likewise, prepare the rest of the dosas.
  • The other method of making this is to pour the tadka over the batter, mix well and proceed to make dosas as you normally make. I followed this method.
  • Serve hot with coconut Chutney.

Phanna Doddak

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Phanna Doddak | No Ferment Tempered Dosa From Konkani
Phanna Doddak means Tempered Dosa in Konkani cuisine. This is a no ferment dosa and only efforts needed is to soak the urad dal and grind to a smooth batter.
Phanna Doddak
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Dinner
Cuisine Karnataka
By Cook Method Stovetop
Occasion Everyday Meal
Dish Type Dosa Varieties
Servings
Ingredients
For the Batter
For the Tempering
Course Breakfast, Dinner
Cuisine Karnataka
By Cook Method Stovetop
Occasion Everyday Meal
Dish Type Dosa Varieties
Servings
Ingredients
For the Batter
For the Tempering
Phanna Doddak
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Batter
  1. Wash and soak the split urad dal for 30 minutes.
  2. Drain the water and grind the soaked urad dal along with green chillies and ginger to a smooth paste with just enough water.
  3. Take the urad dal mixture in a bowl, add the rava and mix well.
  4. Season with salt and add water to make a thick dosa batter.
Making the Phanna Doddak
  1. Heat a tawa on medium flame.
  2. Add a tsp of oil, mustard seeds and few curry leaves and let it splutter.
  3. Pour a ladleful of the prepared batter over the tadka without spreading it much and let it cook for 2 minutes.
  4. Flip over and cook the other side for another 2 minutes and remove it into a serving plate.
  5. Likewise, prepare the rest of the dosas.
  6. The other method of making this is to pour the tadka over the batter, mix well and proceed to make dosas as you normally make. I followed this method.
  7. Serve hot with coconut Chutney.
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11 comments

  1. Interesting Dosa , never heard of this Dosa , but for sure this is a keeper recipe . Would love to try it , I am sure the tempering must be lending it a awesome flavour .

    Great find for the alphabet :))

  2. I was also tempted to do this dosa for P. Yours has turned out so nicely. Love this spicy no ferment dosa….perfect for a quick fix dosa. Awesome!!

  3. Wow I was sure there exist such a recipe. I recently had made some extra urad Dal, and then made it as dosa . Glad to know it’s name . Dosa looks delicious

  4. I love the South Indian tempering ingredients..it makes a dish smell so good and taste equally good. Adding tempering to the dosa, what an interesting recipe. I seriously didn’t know there were so many varieties of dosas.

  5. I’m always look for no ferment dosa and this being one surely going to be made in my home. though I add tempering to idli batter sometimes, but adding tempering to dosa is new to me. It must have made dosa quite flavorsome

  6. Whenever the regular dosa batter turns slightly sour, amma seasons it and makes dosa. This version of urad and semolina sounds so good that I have to try it and surprise amma!

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