Jowar Jo Dodo or Sindhi Sorghum flour flatbread, is a traditional preparation of a flatbread in Sindhi cuisine. Typically, these dodas or flatbread are prepared using fresh garlic, pounded with some green chilies, are flattened using the palm and cooked until nice and crispy. These dodas can be served as breakfast with some plain yogurt, pickle, or jam. Alternatively, these dodas make a great main course with some sides as well. The classic combination of Jowar Jo Dodo and Tidali dal (Three lentils curry) is a great meal combo.
Jowar flour or Sorghum flour is a gluten free, diabetic friendly whole grain flour. Because of its nutritional properties and health benefits, this flour is an excellent alternative for people with gluten intolerance and diabetics.
Jowar flour or Sorghum flour is a gluten free, diabetic friendly whole grain flour. Because of its nutritional properties and health benefits, this flour is an excellent alternative for people with gluten intolerance and diabetics.
There are many ways these dodas are prepared. Plain dodas, seasoned with some salt and cooked with some ghee (clarified butter) until nice and crispy. Masala dodas are prepared with some fresh garlic, onion, tomatoes, green chilies, fresh coriander, and some salt and red chili powder, cooked until nice and crispy.
Sorghum Flour Flatbread / Sindhi Jowar Jo Dodo
Ingredients
- 2 cup sorghum flour jowar flour
- 1 medium tomato finely chopped
- 4 green onions finely chopped
- 2 green chili finely chopped
- Handful of fresh cilantro chopped
- ¼ – ½ cup water as needed
- Salt to taste
For Tempering:
- 2 tablespoon oil
- 1 tablespoon / 8-10 garlic cloves crushed
- 1 teaspoon red chili powder
- Extra oil/ghee for making the flatbread as needed
- Parchment paper / plastic sheet
Instructions
- In a mixing bowl, add flour, tomatoes, onion, green chili, fresh cilantro and salt to taste. Prepare tempering and pour it over the mixture. Using water as needed form a tight dough. Set it aside for 5 min.
- Divide the dough into 8 equal parts, make small balls and keep it aside.
- Heat the griddle / tawa.
- Apply some water on the parchment paper, place the dough ball, and using your palm gently roll the dough into 4-5 inch diameter circle.
- Sprinkle some oil on the griddle, gently lift the rolled flatbread from the parchment paper and place it on the griddle.
- Cook on medium heat, drizzle some oil as needed, and cook until both the sides are golden brown in color. This will take around 2-3 min on each side.
- Repeat the process for the remaining dough.
- Serve hot with some plain yogurt, pickle or jam. Can also be served with some dal / lentils. Enjoy!!
Video
Notes
- Traditionally, green garlic is used in preparing these flatbreads, but these can be made using the regular garlic, saute in oil before using it in making the dough.
- Green onion or regualar onion works just fine in this recipe.
- Adjust spiciness as per taste.
- Cook these flatbreads on medium heat, for a nice and crispy flatbreads.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
bread, flatbread, indian flatbread, sorghum flour flatbread, jowar jo dodo,
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