Sultry summers are gone here in Mumbai and monsoon showers have knocked the parched earth, giving a sigh of relief, from dusty, sweaty, nasty heat of summer. However, I’ll miss some of my favorite summer things, like making falooda icecream, chilled mangoshakes, jaljeera and of course chilled masala chaach (buttermilk). One more food that associates me with summer afternoons is Dodo, which is a type of flatbread, made from rice flour.It’s bit sticky, light, not too much spicy yet it serves as a delicious accompaniment with any veggie or Dal and I just love to wash it down with some flavoured masala buttermilk
This Dodo (funny name, isn’t it?) recipe calls for a type of rice, called sona mussorie (not sure, how it is spelt). I guess, people from South of India might be aware of this type of rice, as mostly it is used in Idli/Dosa batters
Sona masuri (or its original name Swarna Masuri) is a medium-grain rice grown largely in the Indian states of Andra Pradesh and Karnataka. In Telugu Sona Masuri rice is called as Bangaru Theegalu(meaning Golden Ivy).It is lightweight and aromatic, and considered to be of premium quality.By large it is considered to be a healthy diet as it contains less starch and is easily digestible. Ideal for preparing dishes like sweet pongal, biryani, fried rice etc…….
So first of all , you will need to hunt for this type of rice, then wash rice thoroughly, dry for few days in sunlight and then take them to your local chaki waala (flour mill) and get it pounded to get the rice flour.My mom used to follow this procedure, but I generally buy the ready made flour. I compromise on the quality, but I can’t help..there is no enough sunlight around to dry rice and neither any local flour mills in close vicinity.
Generally all the Indian flatbreads are made, by rolling the dough with rolling pins and then cooked.But Dodo is a sindhi specialty which is made by patting the dough with palms of your hands.No rolling pins are used.This is bit tricky, but check out the easier option at the end of this post
- Rice flour (a cup for each dodo)
- Chopped onion,a spoonful for each
- Chopped Green chilly/es
- Chopped Coriander leaves 1 spoon for each
- Oil 2 tsp for each dodo
- Water to knead the flour
- Mix all the ingredients except water
- Now add water little by little, mixing it properly and knead it, till you get a soft manageable dough.Smooth-en it properly
- Now bring together the dough and shape it in a round ball.Pat it gently on your palms (you can grease or wet your palms before doing so, to avoid sticky mess)
- Then carefully place it on greased, hot griddle and quickly keep patting it, till it reach the thickness of paratha.
- Now this could be really tough for novices, as most of the deed will end up with red palms, burnt dodo, or some stuff which just refuses to part from the griddle.Don't get disheartened with that.Just try it this way.....Take a clean plastic sheet (or cut open a poly bag or ziplock pouch), sprinkle some dry flour on that and start patting the dough on that till it achieves required thickness.Then carefully transfer it on griddle, let it cook for few seconds and slide it on the inverted flat plate, then transfer it back on griddle ( this is to help flip) and cook on other side
- Cook it on medium flame on both sides.Apply some oil after flipping sides,so as to make it crisp
- Enjoy it hot (it only taste good when hot) with any veggie or dal or buttermilk