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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.
Prepare the Dough (15 mins)
Shape the Dodos (5 mins)
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 365.09 calories per serving with 7.53g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Cook the Dodos (20 mins)
Serve Immediately
Add 1/2 cup of finely grated carrot, radish (mooli), or bottle gourd (lauki) to the dough. Ensure you squeeze out all excess water from the vegetables before adding.
Incorporate 1/2 teaspoon of carom seeds (ajwain) and 1/2 teaspoon of crushed cumin seeds into the flour mixture for enhanced flavor and digestive properties.
Mix in 2-3 tablespoons of finely chopped fresh fenugreek leaves (methi) or mint leaves for a different aromatic profile.
Jowar flour is an excellent alternative for those with celiac disease or gluten sensitivity, allowing them to enjoy a delicious and wholesome flatbread.
The high fiber content in sorghum promotes healthy digestion, prevents constipation, and helps in maintaining a healthy weight by providing a feeling of fullness.
Jowar has a low glycemic index compared to wheat, meaning it releases sugar into the bloodstream slowly. This makes it a beneficial food for managing blood sugar levels, especially for diabetics.
Sorghum contains various phytochemicals and antioxidants that help fight inflammation and reduce oxidative stress in the body, contributing to overall long-term health.
One Juar Jo Dodo (approximately 82g) contains around 150-170 calories, primarily depending on the amount of ghee used for cooking. This recipe makes 8 dodos, with a serving size of 2.
Yes, it is very healthy. Jowar (sorghum) is a gluten-free grain rich in fiber, protein, and essential minerals like iron and magnesium. It aids digestion, helps manage blood sugar levels, and is good for heart health.
This usually happens if the dough is too dry or if cold water was used. Jowar flour is gluten-free and needs hot water to bind properly. Ensure your dough is soft and pliable. If it's still cracking, add a teaspoon or two of hot water and knead again.
It's best to make the dodos immediately after the dough has rested. Jowar dough tends to dry out and become harder to work with if left for too long.
Traditionally, it's served with a dollop of white butter, plain yogurt (curd), or mango pickle. It also pairs wonderfully with simple lentil dishes like Sindhi Tidali Dal or any vegetable curry.
It's not recommended. Since the dough is gluten-free, it will crack and break if you try to roll it. The traditional hand-patting method works best. If you struggle, pressing it between two greased plastic sheets is a great alternative.