Skip to main content

Sasama Dodak (Mustard Dosa)

Sasam is the Konkani name for Mustard seeds.  Dodak is thick, unfermented dosa made of urad dal and semolina.  Authentically, Sasama Dhodak is made in a bowl shaped pan/Kadhai.  I tried it using a regular nonstick pan.
You can change the amount of Semolina and Urad dal as per your choice.  Too much Semolina will make the dosa hard.  You can also ferment the ground urad dal like a regular dosa, but do not add semolina and other ingredients for fermentation.

Ingredients:
Urad dal/Split Black Gram - 1 cup
Rava/Sooji/Semolina - 1 1/2 cup
Ginger - 1/2 inch piece
Green Chillies - 8
Coconut Slices - about 1/2 cup
Cumin/Jeera seeds - 1 tsp
Mustard Seeds
Salt
Oil

Method:
1. Soak urad dal in water for 30 - 45 min. 
2. Wash urad dal well.  Grind urad dal and green chillies into a fine paste.
3. Add semolina, salt, finely chopped ginger, cumin seeds and coconut slices to the batter.
4. Add water to soak the semolina.  The batter is thicker in consistency.
5. Heat a pan and add about 1 tsp oil and about 1/4 tsp mustard seeds. (Be careful when the mustard seeds pop) When the seeds pop, add a ladle full of batter and spread it to form a round dosa. 
6. Fry both sides using oil and serve Sasama dhodak with coconut chutney.
Labels:

Comments

  1. Sushma MallyaApril 4, 2010 at 11:50 AM

    looks delicious,nice one uma..

    ReplyDelete
  2. Madhura ManojApril 4, 2010 at 12:00 PM

    Looks yum...i have never tasted Mustard dosa would like to try it.

    ReplyDelete
  3. SimplyfoodApril 4, 2010 at 1:47 PM

    Lovely dosa recipe different to the usual batter.

    ReplyDelete
  4. Priya SureshApril 4, 2010 at 2:29 PM

    Fantastic dosa, looks yumm!!

    ReplyDelete
  5. Ms.ChitchatApril 4, 2010 at 11:25 PM

    Nice version, sure to taste good.

    ReplyDelete
  6. SathyaSridharApril 5, 2010 at 12:22 AM

    Nice dosai recipe name itself sounds great,,its a traditional food for perfect bfast n for dinner,,i hv nt tasted yet this one but sure it taste nice with coconut chutney ,,, thanks for sharing dear,,hope u also enjoyed ur long weekend with ur family,,take care n keep on smiling,,

    ReplyDelete
  7. kshipraApril 5, 2010 at 1:06 AM

    you have so many varieties of dosa and this one is different and looks yummy. keep up the good work.

    ReplyDelete
  8. abhiApril 5, 2010 at 2:36 AM

    dosa is looking delicious and m sure it will taste great too :)

    ReplyDelete
  9. UmaApril 5, 2010 at 5:35 AM

    Thanks Sushma, Madhura, Simply.Food, Priya, Ms.Chitchat, Sathya, Kshipra, Abhi for your encouraging feedback.

    ReplyDelete
  10. NamithaApril 5, 2010 at 8:44 AM

    This is a new dosa recipe for me...looks yumm

    ReplyDelete
  11. UmaApril 5, 2010 at 10:20 AM

    Thanks Gulmohar for the lovely words.

    ReplyDelete
  12. AnonymousJune 12, 2010 at 5:45 AM

    Do we need fermentation for the above dosa batter?

    ReplyDelete
  13. UmaJune 12, 2010 at 5:47 AM

    Fermentation is not needed.
    Thanks for stopping by!

    ReplyDelete

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.
13 comments
Read more