Wheat and Green Gram Doddak

Fusion foods. I somehow always thought of them as very exotic. Like Malabar Parathas with Thai Green Curry that I once had at Cosmo Village in Bangalore. I didn't think of a fusion of two or more Indian cuisines. I made this doddak some time ago. It is only now, when I sat down to blog about it, that I figured out the fusion element in my recipe. The cross between the Andhra Pesarattu and the Konkani Gava Pittye Doddak is what became our tasty breakfast dish.

1/2 cup Wheat Flour

1/2 cup Moong Flour

2 tbsp Cream of Wheat (Rava/Sooji)
2 tbsp Coconut, scraped

1 tsp Green Chilli Paste

1/4 tsp Cumin Seeds
1/4 cup Coriander, chopped
Salt to taste
Oil for frying

For the tempering:
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves

Prepare the tempering in a small kadhai and transfer the contents to a mixing bowl. Add the remaining ingredients except the oil and mix well using a little water. (The batter should not be too watery, just a little thicker than dosa batter.)

Spread the dough onto a hot griddle and pour a few drops of oil on all sides. Make a slit in the centre using the spatula and pour a few drops into this slit. (This helps the oil reach the centre and aids in crispening that portion.)Turn over and allow the other side to crispen as well.)

Serve hot with a chutney, podi or sambar on the side. The moong powder makes this a meal by itself. So it is perfect for those weeknight dinners as well.