Rava Doddak is a traditional breakfast dish from Karnataka, it does not require any fermentation process and is the best to be served for any quick breakfast. These are prepared by pressing the dough on to a hot griddle instead of spreading with a ladle. Today I have made it by spreading it with a ladle. I have served this with jaggery and Kashaya. You can have it with fresh home-made butter, it tastes absolutely amazing 😊
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Ingredients:
· Fine Rava – 3 small cups (chirooti rava)
· Green chilies – 1-2 (finely chopped)
· Curry leaves ((finely chopped))
· Onion – 1 big (finely chopped)
· Coriander leaves (finely chopped)
· Freshly grated coconut – 2 tbsp
· Jaggery – 1.5 tsp (optional)
· Salt
· Water
· Oil/Ghee
Method:
· Take a bowl add rava in it, add 3 cups of water and mix it well.
· Now add green chillies, curry leaves, chopped onions, coriander leaves, grated coconut, jaggery and salt.
· Now add one more cup of water and start mixing the batter.
· You can keep the batter thick, so you can skip a cup of water once you add the spices.
· Turn on the griddlw and let it be hot, now take a ball of the batter and spread it directly on the griddle.
· Spread oil/Ghee from the corners for the doddak and cover it with a lid.
· Remove the lid and flip it gently and cook the other side by drizzling ghee/oil.
· Once again flip it and remove it from the flame once it is cooked and is slightly brown in colour.
· This is one method of making this.
· If you cannot spread it directly on the griddle, you can add water to adjust the consistency of the batter. You can spread it using a laddle. Follow the same process for cooking the doddak.
· Serve it hot with freshly made butter or jaggery or chutney of your choice.