Wait! Don’t throw that away.

That breakfast is the most important meal of the day is a known fact. But what to make for breakfast is something a lot of us are confronted with almost daily. Sometime ago I started chalking out meal plans – breakfast, lunch and dinner – for five days of the week are now decided on Sunday evening. This gives me enough time to plan, buy groceries and prep. And trust me, this has become a real boon. I leave Saturday and Sunday flexible as I only get to experiment over the weekends. Even that, is decided on a Thursday.

While meals during the week follow a set pattern, during the weekends I like to try my hand at something different and most often, this begins with an elaborate breakfast. I make dosas (rice and lentil pancakes) quite often as the husband and I have a soft spot for South Indian food. But every once in a while, I want to do a twist on the regular dosa. That’s how I tried the Doddak.

Doddak is a typical Mangalorean dish. It is an instant variety of dosa and is eaten more often as a snack than just breakfast. Doddak is made with rava or semolina as the main ingredient, you can make it plain or even add some grated cucumber to make Taushe (cucumber) Doddak, Magge (Madras Cucumber) Doddak or, like I did, you can add some grated watermelon rind. That’s right! Don’t throw away the rind when you buy watermelon, you can pickle them, make a curry or make Doddak for breakfast. Serve this with fresh white butter or even some chutney and sambar. It tastes great on its own as well.

A good way to use up what you’re about to throw

Watermelon Doddak

2 cups of grated watermelon rind
1 cup of rava/semolina, lightly roasted
1 cup of buttermilk
1 green chilli, finely chopped
1/4 tsp of grated ginger
1 tsp of jaggery granules, optional
Salt to taste

Put the watermelon rind and rava in a mixing bowl, add the green chilli, ginger and jaggery, if using, and mix.

Now slowly add the buttermilk to this and stir to incorporate all the ingredients. Make sure there are no lumps.

Season with salt. Allow it to rest for about 10 minutes.

Heat a tawa or pan on medium heat. Spread some oil on the surface. Now take a ladle-full of the batter and pour it on the tawa. This batter does not spread easily, so you’ll have to do it gently. Cook on both sides till you see it change colour and acquire golden brown spots.

Serve hot.

*You will have to peel the green skin of the watermelon before grating the rind
* Doddak batter does not last for long, so only make as much as you need
* If you’re making the plain version then you can add curry leaves, coriander leaves or even some red chilli to enhance the flavour

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