My parents were typical ‘South Indians’ when it came to our daily breakfast – moreso my father. Of course, we had the odd scrambled or fried egg or omelette, and French Toast was always a treat – but most other times, it was some form of South Indian breakfast – regular rice and urad dal Dosas, maida (all-purpose flour) Dosas (delish!), Idli, Upma, Poha, Puttu Kadala, Iddiyappam, etc. Even today, every time I go to my mum’s place, one or more of these dishes are part of breakfast. That didn’t change when she visited me in Dubai a few years ago. Amma went about making Doddak for me – a thick pancake or dosa made of rava (semolina). I put up the video on Instagram and got some brilliant feedback for it!
Doddak is something most of you would be familiar with – albeit in different forms using different flours – but the idea and concept are the same. You have the Koki by the Sindhis, Akki Roti in Karnataka, the Adai in Tamil Nadu, and so on. The basic doddak is made of rava and curd with chillies, salt and fresh coriander mixed through. We Saraswats also love to mix freshly grated coconut and different gourds into the batter. I grew up eating Magge Doddak – Magge in Konkani is field marrow and is orangish in colour. You can also add grated cucumber or even watermelon rind into the mixture for some texture and even more flavour. Once the mix is ready, due to its thick, rather lumpy nature, you pat the batter down on a hot greased tava or skillet to form a circular shape so that it starts looking almost like an Utappa (in both shape and thickness). As you do so, the bottom gets cooked and crisps up; then you turn the doddak over to crisp up the next side till both sides are a lovely golden. It is served hot with white butter (traditionally) or chutney and is a perfect breakfast item to tide you over till lunch.
Here’s the recipe.