Konkani Dodak or Abi Bhakri

Konkani recipe of savory pancakes made of urad dal and semolina. Crunchy coconut slices and aromatic ginger make these extremely tasty. These protein rich black gram pancakes are known as Abi Bhakri in North Canara and Dodak in South Canara. What I love about making these dosas is that the batter does not need fermentation, as compared to any other regular dosa.

Ingredients:

Urad Dal/Split Black Gram - 1 cup

Rava/Sooji/Semolina - 1 cup

Ginger - 1 inch piece

Green Chilies - 2
Coriander/Cilantro Leaves - few sprigs

Coconut Slices - 1/2 cup

Cumin/Jeera Seeds - 1/2 tsp

Salt

Oil

How to cook Konkani Abi Bhakri or Dodak:

• Soak Urad dal in water for 30 - 45 minutes. Wash soaked urad dal well.  Grind urad dal to a fine paste.
• Finely chop ginger, green chilies and cilantro. I prefer chopping, but you can grind all these ingredients along with urad dal.
• This urad dal batter does not need fermentation, but you can ferment it overnight like any regular dosa batter. Do not add semolina and other ingredients while you leave the batter for fermentation.
• Add semolina, salt, ginger, green chilies, cilantro, cumin seeds and coconut slices to the batter. Add water to soak the semolina and mix well to avoid lumps. The batter consistency is thick.

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• Heat a flat cast iron or non stick pan and add 1 tsp oil. Spread the oil. Pour a ladle of batter and spread it evenly to form a round dosa. When the edges start drying, carefully flip the dosa. Roast both sides until golden brown. Add little oil if required. 
• If the batter does not spread well, add little water. If the pancake is breaking/falling apart, add little semolina.

  

Enjoy Abi Bhakri for breakfast or as an any time snack.