Dhoddak is thick pancake made from fermented idli/dosa batter. The batter needs to have a distinct sour taste. And after it is ready, you need to drizzle the tempering of coconut oil, curry leaves and mustard seeds all over the pancake. You can serve it as is or with some chutney of your choice.
1 recipe leftover idli batter
oil for roasting
1 tsp coconut oil (or ghee)
1/4 tsp mustard seeds
1 sprig curry leaves, torn
1/8 tsp asafoetida
2 byadgi chilies, halved
1. Heat a griddle/tawa/pan.
2. Add 2-3 ladlefuls of fermented idli/dosa batter.
3. Drizzle some oil around. Cover and let it cook on a low flame.
4. Once it is browned from one side, take it out.
5. Prepare the tempered oil in another small saucepan. When oil is hot, add mustard seeds, asafoetida, chilies and curry leaves. As they sizzle, drizzle it over the pancake.
6. Serve by making wedges along with chutney of your choice.
1. If you like, you can roast this pancake on both sides.
2. The fermented batter should be on the sourish side. (more sour than that of idli/dosa)
3. If you do not like or are not familiar with the flavor of the coconut oil, you can use ghee or any other oil of your choice.