Dodo is a lovely way to include whole grains in your diet, though the addition of oil makes it bit unhealthy for weight watchers, but it is surely a delight to relish this Jowar flour flatbread with anything you like…..from dal to Subzi, achar to Yoghurt
I had came across various different versions to make this, but my favourite way is kneading a soft dough (instead of cooking in pan first) along with chopped onions, bit of oil, coriander leaves and most most most important, Fresh green garlic
If I dont find fresh green garlic, I try to make it with a pounded mixture of dry garlic and coriander leaves, but it never taste as good as that with fresh garlic.Green garlic is simply immature garlic and looks like a scallion or green onion…..It is known as saayi thoom in sindhi
This breakfast, goes to four different kitchens ,who are hosting events with some great themes.Thank you Ladies for being Kind enough to let me send same entry for multiple events!
So my entry goes to:
Sangeeth’s Letusallcook-EatHealthy – calcium Rich.The Jowar Doda when ate with yogurt or curd, becomes calcium rich breakfast
Suganya’s Tasty palettes-JFI-wholegrains. Jowar is a wholegrain which is why it is very important to include it in your diet…..I do!
I know after going through the recipe, Sia will definitely chase me with a stick or broom or may be Rolling pin, coz I have tweaked her recipe a lot, instead of following it exactly, as per the rules of Tried and tested….But please please Sia and Zla,let me go with it,t his time.I promise I am gonna send you something more for the event and I hereby Pledge that, Then.. I will follow Sia’s recipe to the T.
Juar Jo Dodo
- Jowar flour (one large cup for each dodo)
- Chopped onion, a spoonful for each
- Chopped Green chillies, as per taste
- Chopped Coriander leaves 1 spoon for each
- Chopped fresh green garlic, use both.... the while bulb part as well as the green leaves
- 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 take a handful of this dough and 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 and rotating it simultaneously, till it reach the thickness of paratha.
- Now this could be really tough for novices, 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 / dal / buttermilk or as shown in the pic with yogurt
Now time for some Awards:
Srimathi of Few Minute Wonders Honored me with GOOD JOB AWARD.I highly appreciate your good job too.And hearty congratulations for Hitting a Century of Posts!
Bhawana of Tastes of India has passed on this cute Friendship Teddy to me.Thanks Bhawana of thinking about me!
Easycraft had passed on Wylde Woman Award,which i was suppose to pass on.Sorry Ec for being late in doing so!
I would like to pass on these awards to
Sia of Monsoonspice
Sunshinemom of Tongueticklers
Padma of Padma’skitchen
Zlamushka of Burntmouth