A rustic and wholesome Sindhi flatbread made from sorghum flour. Flavored with onions, green chilies, and cilantro, this gluten-free bread is traditionally patted by hand and cooked on a griddle until crisp on the outside and soft inside.
A comforting one-pot Sindhi curry made with mixed vegetables simmered in a flavorful onion and tomato gravy. This hearty, authentic dish is perfect with phulkas or pav for a wholesome meal.
A refreshing and savory yogurt-based drink, spiced with roasted cumin, fresh herbs, and a hint of ginger. This traditional Indian buttermilk is the perfect cooling beverage to aid digestion and beat the summer heat.
Perfectly spiced Juar jo Dodo with Seyal Bhaji and cool chaas. Energy-giving and gut-friendly goodness!
This sindhi dish is perfect for lunch or dinner. With 705.16 calories and 17.87g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Ghee (for cooking)
Instructions
1
Prepare the Dough (15 mins)
In a large mixing bowl, combine the jowar flour, finely chopped onion, green chilies, coriander leaves, anardana powder (if using), salt, and red chili powder. Mix all the dry ingredients thoroughly.
Add 2 tablespoons of vegetable oil to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually pour in the hot water, mixing with a spoon initially to avoid burning your hands. Once it's cool enough to handle, knead for 3-4 minutes to form a soft, smooth, and pliable dough.
Cover the dough with a damp cloth and let it rest for 10 minutes. This helps the flour absorb the moisture properly.
2
Shape the Dodos (5 mins)
Divide the rested dough into 8 equal portions and roll them into smooth balls between your palms.
Lightly grease a piece of parchment paper, a banana leaf, or a plastic sheet. Place one dough ball in the center.
Wet your fingers with water and gently pat the dough ball, starting from the center and moving outwards, to form a circle of about 4-5 inches in diameter and approximately 1/4 inch thick.
3
Cook the Dodos (20 mins)
Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
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 1-2 minutes, or until the top surface starts to look slightly dry and you see small brown spots on the underside.
Flip the dodo. Drizzle about 1/2 teaspoon of ghee around the edges and on top.
Press down gently with a flat spatula and cook for another 2-3 minutes, until it's golden brown and crisp. Flip once more and cook for a final minute.
Repeat the shaping and cooking process for all the remaining dough balls, adding ghee for each dodo.
4
Serve Immediately
Serve the Juar Jo Dodo hot off the tawa with a dollop of white butter, plain yogurt, or your favorite pickle.
262cal
7gprotein
36gcarbs
12gfat
Ingredients
2 medium Potato (peeled and cut into 1-inch cubes)
1 cup Cauliflower Florets
1 medium Carrot (peeled and chopped)
0.5 cup Green Peas (fresh or frozen)
0.5 cup French Beans (trimmed and chopped)
2 medium Onion (finely chopped)
3 medium Tomato (pureed)
1 tbsp Ginger-Garlic Paste
2 whole Green Chili (slit lengthwise)
3 tbsp Vegetable Oil
1 tbsp Besan (chickpea flour)
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.25 tsp Salt (or to taste)
1.5 cup Water (as needed)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a 3-liter pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 5-6 minutes, stirring occasionally, until they turn translucent and light golden.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
2
Build the Masala Base
Lower the heat and add the besan (chickpea flour). Roast for 1-2 minutes, stirring continuously, until it becomes fragrant and slightly changes color. Be careful not to burn it.
Add the tomato puree along with the spice powders: turmeric, red chili powder, and coriander powder. Mix everything thoroughly.
Cook this masala mixture for 4-5 minutes, stirring often, until it thickens and you see oil starting to separate from the sides.
3
Pressure Cook the Vegetables
Add all the chopped vegetables (potatoes, cauliflower, carrots, peas, beans) and salt to the cooker.
Sauté for 2-3 minutes, gently mixing to coat all the vegetables evenly with the prepared masala.
0.25 tsp Hing (Asafoetida, for optional tempering)
5 pc Curry Leaves (For optional tempering)
Instructions
1
Blend the Chaas Base
In a large blender jar, combine the curd, chilled water, chopped coriander leaves, mint leaves, ginger, and green chili (if using).
Add the roasted cumin powder, kala namak, chaat masala, and salt.
Blend on high for 45-60 seconds until the mixture is completely smooth and slightly frothy on top.
2
Prepare the Tempering (Tadka - Optional)
Heat ghee in a small tadka pan over medium heat. The ghee is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Turn off the heat and immediately add the hing and curry leaves. Be cautious as the leaves will crackle. Swirl the pan for 10 seconds until the leaves are crisp.
3
Combine and Chill
Pour the hot tempering directly into the blended chaas. You will hear a satisfying sizzle. Stir well to incorporate the aromatic flavors.
For the best taste, cover and refrigerate the chaas for at least 30 minutes. This allows the flavors to meld together beautifully.
