Rulava Doddak: Authentic Konkani Semolina Flatbread

Rulava Doddak is a traditional Konkani recipe that offers a delightful combination of simplicity, healthiness, ease and quick preparation while still delivering a burst of delectable flavours. They have a soft and slightly chewy texture and is often relished during breakfast, presenting a wonderful alternative for those seeking a break from routine dishes like upma.

One of the advantages of Rulava Doddak is its simplicity and ease of preparation. It can be made quickly, making it a convenient option for busy mornings or when you desire a satisfying breakfast without spending too much time in the kitchen.

Overall, Rulava Doddak is a delightful dish that showcases the culinary heritage of the Konkani cuisine. Whether you are a fan of Konkani food or simply seeking a delicious and wholesome breakfast alternative, Rulava Doddak is definitely worth trying.

For a delicious taste experience, pair it with a generous dollop of butter and some freshly made Coconut Chutney.

INGREDIENTS
2 Cups Rulava/Rava/Sooji/Semolina
1 Cup Grated Coconut
1 Finely Chopped Onion
1 Finely Chopped Green Chilli
1 Tsp Sugar
1 Tsp Yogurt (Optional)
Ghee/Oil for greasing the pan
Salt as per taste
Water as per requirement

SERVING SUGGESTION
Butter
Coconut Chutney

METHOD :

• In a mixing bowl, combine Semolina, Grated Coconut, Finely Chopped Onion, Finely Chopped Green Chilli, a pinch of Sugar and Salt. If desired, you may add some Yogurt/Curd (skip for vegan/dairy free). Gradually add water while mixing the ingredients to create a thick batter that can be patted down on a pan.
• Allow the batter to rest for about 20 minutes to ensure the Semolina soaks up the water. If the batter appears too thick, add a little water until you reach the desired consistency.
• Next, heat a tava/pan and grease it with ghee. You may use a non-stick pan, but a roti tava or cast iron tava is preferable.
• Using a ladle, pour a large scoop of the batter into the center of the heated tava, and carefully spread it out with your fingers, ensuring it remains about 1/2 inch thick all around. Be cautious of the hot tava.
• Once the batter is spread out evenly, apply some ghee on the upper side and sides of the bhakri and let it cook until slightly brown. Flip and cook the other side until it is also slightly brown and cooked through.
• Serve hot with a dollop of butter and coconut chutney. To make the dish vegan, omit the yogurt and replace the ghee with any neutral-flavoured cooking oil of your choice.
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