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 classic Sindhi comfort food, Tidali Dal is a harmonious blend of three lentils: chana, urad, and moong. This hearty and nutritious dal is pressure-cooked to a creamy consistency and finished with a fragrant tempering of onions, tomatoes, and aromatic spices. Its rich texture and complex flavor make it a perfect main course served with rice or roti.
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
About Juar Jo Dodo, Tidali Dal and Coriander Mint Chutney
Fiber-rich Juar Jo Dodo with protein-packed Tidali Dal & tangy chutney. A wholesome, energy-giving delight!
This sindhi dish is perfect for lunch. With 664.1800000000001 calories and 21.26g 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.
Servings4
Serving size: 1 cup
268cal
12gprotein
38gcarbs
9gfat
Ingredients
0.5 cup Chana Dal (Soaked for at least 2-4 hours)
0.25 cup Split Skinned Urad Dal
0.25 cup Split Skinned Moong Dal
3.5 cup Water (For pressure cooking, plus more if needed)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Cumin Seeds
0.25 tsp Hing
1 medium Onion (Finely chopped)
1 tbsp Ginger Garlic Paste
2 piece Green Chili (Slit lengthwise)
2 medium Tomato (Finely chopped)
0.75 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Lentils (Soaking time: 2-4 hours)
Rinse the chana dal thoroughly and soak it in ample water for at least 2-4 hours. This is crucial for even cooking.
Just before cooking, drain the soaked chana dal.
In a separate bowl, rinse the urad dal and moong dal together until the water runs clear.
2
Pressure Cook the Dals (Time: 20-25 minutes)
Combine the soaked and drained chana dal, rinsed urad dal, and moong dal in a pressure cooker.
Add 3.5 cups of water, turmeric powder, and 1 teaspoon of salt. Stir well.
Secure the lid and cook on medium-high heat for 5-6 whistles. Then, reduce the heat to low and simmer for 5-7 minutes.
Turn off the heat and allow the pressure to release naturally. Once safe, open the cooker.
Check if the dals are soft and mushy. Lightly mash the dal with the back of a ladle for a creamier texture.
3
Prepare the Tempering (Tadka) (Time: 10-12 minutes)
Heat ghee in a separate pan or kadai over medium heat.
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Once the ghee is hot, add the cumin seeds and let them splutter for about 30 seconds.
Add the hing, followed immediately by the finely chopped onion.
Sauté the onions for 5-6 minutes until they become soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes, red chili powder, coriander powder, and the remaining 0.25 tsp of salt. Mix well.
Cook the masala, stirring occasionally, for 4-5 minutes until the tomatoes break down and the ghee starts to separate from the mixture.
4
Combine and Simmer (Time: 5 minutes)
Pour the prepared tempering into the cooked dal in the pressure cooker.
Stir everything together gently to combine.
If the dal is too thick for your liking, add 1/2 to 1 cup of hot water to reach the desired consistency.
Place the cooker back on low heat and bring the dal to a gentle simmer. Let it cook for 3-5 minutes to allow the flavors to meld beautifully.
5
Garnish and Serve
Turn off the heat. Stir in the garam masala and fresh lemon juice. This final addition enhances the aroma and taste.
Garnish generously with freshly chopped coriander leaves.
Serve the delicious Tidali Dal hot with steamed basmati rice, jeera rice, or fresh rotis.
4
Taste, Adjust, and Serve (3 minutes)
Transfer the chutney to a serving bowl.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
