How can I describe the joy it gives me when I put this dose along with sagu in my mouth? The experience is much more than words. Love this soft and sweet dose. An excellent breakfast or snack. Must say, one of the best contributions of Karnataka to the cuisine world.
Prep time: 14 Hours (Includes soak and ferment time)
Cook time: about 3 minutes for each dose
Servings: upto 15 pan cakes
Ingredients:
- Raw rice - 2 cups
- Poha (pressed rice) - 1 cup
- Urad dal (Split black gram) - 1 cup
- Fenugreek seeds - 1 tsp
- Salt - to taste
- Oil - enough to make the pan cakes
- Garnish - grated carrots, finely chopped cilantro and 1 green chilly. About half a cup.
Method:
- Wash rice, urad dal and fenugreek seeds and poha and soak them for at least 5 hours.
- Make a smooth batter in the blender, mix salt and let it ferment overnight. Consistency of the batter has to be like pan cake batter. When you dip the ladle in the batter, it must cover it fairly thickly and evenly... not too runny and not too pasty.
- Heat a tawa or a pan well and ladle out some batter, pour on the pan, slightly spread it in a circular motion and pour a few drops of oil along the sides of the dose. You will see a lot of tiny bubbles form and pop, that is a good sign and let it get brown. sprinkle grated carrots, coriander and green chillies. Flip the pan cake and roast for a few seconds. Set dose is ready to be served.
Serving suggestions:
Goes well with Sagu and kobri chutney.
Tips:
If the pan cakes keep breaking, don't worry, just sprinkle 2 tsp of rice flour in the batter and mix well, this should do the trick.
Use non-stick tawa/pan to use less oil.
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