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1 Doddak - Konkani Pancakes - Riot of Flavours
Amchi Amma Chitrapur Saraswat Cuisines HomeCooked Indian Quick-fixes Traditional Vegetarian

Doddak – Konkani Pancakes

May 19, 2019

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. 

Print Recipe
Doddak - Konkani Pancakes
Savoury pancakes made of semolina - a perfect breakfast item
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pax
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
pax
Ingredients
Instructions
  1. Mix all the ingredients except for the oil in a bowl.
  2. Once the skillet is hot, put in a little oil.
  3. Pat the batter down on the tawa lightly till it forms into a circle.
  4. Turn over once the bottom crisps up.
  5. Serve hot with butter or chutney.
  6. If you would like to use any gourd as mentioned above, grate the gourd, apply salt and let it sit for 10-15 minutes. Then squeeze out as much water as you can and this to the mixture. Remember to adjust the salt accordingly.
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