Sagle Udida Doddak is a different variety of dosa which is not known to many.In Konkani, Sagle udidu means whole black lentil and doddak means a relatively thick dosa which has a crispy crust.
I never heard of making dosas using whole urad dal. I ate it for the first time during my recent India trip. My MIL made this for me and it was very tasty. I loved the texture of the dosa and hence decided to click its pictures so that I can post the recipe. Try making this healthy dosa and enjoy!
- White Rice- 1/2 cup
- Red Rice/Kerala Matta Rice- 1 1/2 cup
- Whole Black Lentil(Whole Urad dal) with skin- 1/4 cup
- Grated Coconut, Fresh/Frozen- 1/2 cup
- Salt- To taste
- Oil- As required (for frying)
Wash and soak white rice, red rice and whole urad dal for 7-8 hours. Strain the excess water and then grind it together to a coarse paste along with grated coconut (the grinding of red rice takes little longer when compared to other two. The final grain size(of the rice) should be like that of rava/sooji, not too coarse/not too thin). The batter should be thick but of dropping consistency. Let the batter sit overnight or for 8 hours. Add salt to the fermented batter. Now the batter is ready (you can also make dosas using the non-fermented batter).
Heat a pan/ tawa on medium flame. Pour a ladel full of batter and spread it (the dosa should be thick, hence don't spread much). Spread little oil and close it with a lid.
After a minute, open the lid and the dosa will get cooked on the surface and looks like this.
Overturn the dosa if the bottom surface turns golden brown.
Cook the other surface until brown spots are got. Transfer it to a plate. Sagle Udida Doddak is ready!!
Serve it hot with coconut chutney or any spicy curry of your choice. Above measurement serves 4-5 people.