Bajra Dodo with Lehsun Chutney

Fiber-rich Bajra Jo Dodo with aromatic, tangy Lehsun Chutney – an energy-giving breakfast!

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the bajra flour, finely chopped onion, green chilies, coriander leaves, crushed anardana (if using), red chili powder, and salt. Mix everything well.
   • Add 1 tablespoon of ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
   • Gradually add warm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should not be sticky or too stiff. Do not over-knead.
2. 2

   Shape the Dodos

   • Divide the dough into 8 equal-sized portions and roll them into smooth balls.
   • Place a sheet of parchment paper or a clean plastic sheet on your work surface. Grease it lightly with a drop of ghee or oil.
   • Take one dough ball and place it in the center of the sheet. Keep a small bowl of water nearby.
   • Wet your palms and fingers with water. Gently pat and press the dough ball, starting from the center and moving outwards, to form a round, flat disc about 4-5 inches in diameter and about 1/4 inch thick. Keep your hands moist to prevent the dough from sticking or cracking.
3. 3

   Cook the Dodos

   • Heat a cast-iron tawa or a non-stick griddle over medium heat.
   • Carefully lift the parchment paper with the dodo, place your other palm over the dodo, and flip it over. Gently peel off the paper and place the dodo on the hot tawa.
   • Cook for 2-3 minutes on one side until you see light brown spots.
   • Drizzle about 1/2 teaspoon of ghee on top and around the edges.
   • Flip the dodo using a spatula. Cook the other side for another 2-3 minutes, pressing down gently with the spatula to ensure it cooks evenly.
   • The dodo is done when both sides have golden-brown spots and it feels cooked through.
   • Repeat the shaping and cooking process for all the remaining dough balls.
4. 4

   Serve

   • Serve the Bajra Dodo immediately while hot and crisp. It pairs wonderfully with a dollop of white butter (makkhan), plain curd (yogurt), or a spicy Indian pickle.