Imagine waking up to the aroma of freshly cooked food, wafting through the air and gently coaxing you out of your slumber. As you venture into the kitchen, your eyes are greeted by a traditional Konkani delicacy, "Doddak," waiting to be savoured. This delectable breakfast dish, deeply rooted in the vibrant coastal cuisine of Konkan, is a perfect way to kickstart your day with a burst of unique flavors and wholesome goodness.
Hailing from the picturesque region along India's western coast, Konkani cuisine is celebrated for its rich culinary heritage, showcasing a delightful blend of spices, fresh ingredients, and meticulous cooking techniques. Among the array of gastronomic treasures, Doddak shines as a shining star on the breakfast table, capturing the essence of Konkan's diverse flavours and cultural tapestry. Here is a recipe for the dish.
Ingredients
Recipe credits - Simple Randhap
- 2 cups rice flour
- 1 cup grated coconut
- 1 tablespoon cumin seeds
- 1 tablespoon chopped ginger
- 1 tablespoon chopped green chilies
- 1 tablespoon finely chopped coriander leaves
- Salt to taste
- Water, as needed
- Oil for cooking
Method
- In a mixing bowl, combine the rice flour, grated coconut, cumin seeds, chopped ginger, green chilies, coriander leaves, and salt. Mix well to evenly distribute the ingredients.
- Gradually add water to the mixture while stirring continuously until you achieve a smooth batter-like consistency. The batter should be thick enough to spread but not too runny. Set the batter aside for 10-15 minutes to allow the flavours to meld together.
- Heat a non-stick skillet or tawa over medium heat and lightly grease it with oil.
- Take a ladleful of the batter and pour it onto the centre of the skillet. Using the back of the ladle, gently spread the batter in a circular motion to form a thin pancake. Make sure the pancake is evenly spread and has a diameter of around 6-8 inches.
- Drizzle a few drops of oil around the edges of the pancake and cook it on medium heat for 2-3 minutes or until the bottom turns golden brown. Flip the pancake and cook the other side for an additional 2-3 minutes.
- Remove the cooked Doddak from the skillet and place it on a serving plate. Repeat the process with the remaining batter, adding oil to the skillet as needed.
- Serve the Doddak hot with chutney, pickle, or a side of coconut chutney. It pairs well with a hot cup of tea or coffee.