The urad and semolina dhoddak can be made with or without fermenting the batter. If you prefer it fermented, follow the same procedure as for Uthappa which you can find in the ‘Breakfast Eats’ section of this website. Today I have posted one wherein I haven’t fermented the urad batter. You can enjoy it with coconut or green chutney or even with Sambhar or dry chutney powder.
- 100 gms urad dal /split black gram dal
- 250 gms semolina
- Oil to roast the dhoddak
Wash and soak the urad dal for four hours. Grind in the wet grinder non stop for half an hour, adding water as required to get a smooth batter of pouring consistency. Mix the semolina in a glass of water and mix it well into the urad batter, taking care to see that there are no lumps. Add salt. Mix well. Heat a tava/skillet. Pour a ladleful of batter on the tava. Drizzle with oil and roast to a golden brown. Flip. Drizzle oil again and roast on the other side too. Serve hot with chutney of your choice.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.