Week 4: Doddak

An integral part of my childhood memories, Doddaks are one of my favourite Aamchi breakfast dishes. A type of "pollo" (not to be confused with the Spanish word for 'Chicken') or pancake, doddaks are quite advantageous for a novice chef like me. Firstly, they can be made instantly with a simple batter of semolina and require no fermentation. Secondly, and this is important - doddaks don't have to be round, phew, which is an art I really struggle with.

Doddaks also use coconut, and cucumber. That said, I have made mine with courgettes, given their abundance in the UK. I have also used A LOT of coriander (did I mention yet that I love fresh coriander?). Green chillies of course can be varied as per one's preference. Doddaks are so flavourful themselves, that there is really no need for a separate chutney to accompany it. I am told it is often and traditionally eaten with freshly churned white butter. I had mine with vegan butter, and it tasted equally nice! If you are really feeling adventurous, 'pitti chutney' (literally means powdered chutney) goes perfectly with this too.

Ingredients (This made 9 medium sized doddaks)

4 cups semolina/sooji (coarse, or fine)

1 cup grated coconut or desiccated coconut

3/4th courgette

1/2 bunch fresh coriander leaves

2 green chillies

1 tbsp all purpose flour

Salt to taste

1 tsp sugar

5-6 tsp oil

Method:

1. Wash and grate the courgette in a bowl. Squeeze water from the courgette, but retain the water. Microwave the courgette for 2 minutes until slightly cooked and soft. Leave it to cool.

2. Wash the chillies, and fresh coriander. Finely chop them both.

3. If you are using desiccated coconut, pour just enough warm water over it in a small bowl to soften it (this way it sort of reconstitutes into 'fresh coconut').

4. In the bowl with retained water from the courgette, add all the remaining ingredients other than the oil, and mix with your hand until it becomes a thick batter. Leave this covered for 30 minutes (although if you are in a real rush, you could also make your doddaks straight away).

5. Take a small bowl of water to dip your fingers in while making the doddaks, so that your hands don't stick to the batter (and you don't have to constantly wash your hands either!).

6. Heat a frying pan and apply a little bit of oil to grease it.

7. Using your moistened fingers take a handful of the batter and place it on the pan. Spread the doddak into a medium sized pancake. To avoid the batter on the pan sticking to your fingers, keep dipping them in the water bowl.

8. Cover the pan with a lid to cook the doddak. You will see the doddak changing from opaque to translucent. At this point, put half a teaspoon of oil in the middle and the sides and then flip it to cook the other side.

8. Serve the doddaks hot and with butter.