Sindhi Doda – Sai Thoom Jo Dodo

Sindhi Doda – Sai Thoom Jo Dodo

Mom is a Sindhi and the love (white butter) in this recipe is unlimited

Sai Thoom Jo Dodo or Fresh Green Garlic Doda is a classic indulgent Sindhi breakfast dish.


  • 1 cup Jowar Flour/Rice Flour
  • 1 medium onion, roughly chopped,
  • 2 green chillies, chopped
  • 1 tbsp coriander, finely chopped
  • 1 tbsp fenugreek, finely chopped
  • 2 tbsp fresh green garlic, finely chopped (or spring onion with leaves)
  • 1tsp cumin
  • 2-3 tbsp white butter or malai/ghee/oil
  • Salt to taste


Mix the dry ingredients with the spices

Add the herbs, garlic & onion to the dry mix

Add the butter & try to incorporate it with light hands

Add very little water to bring it together & form a dough that is not too hard but not too sticky either.

Rest the dough for 10-15minutes but no longer or the onion will leave its water making it sticky

Divide the dough into two equal portions & make a roundel of it

Using the help of a plastic sheet, baking sheet, zip lock bag or silicon mat; grease it with one tsp of oil & shape 1 roundel into a thick roti using the edge of your palm.

Heat a griddle or a tawa till it is nearly smoking hot. Lightly grease it with oil & rub it with a kitchen towel.

Carefully lift the doda from the sheet & put it on the hot griddle and re shape it with your fingers if it disfigures.

Let it cook from one side till it is golden in colour & very carefully flip to cook from the other side

Apply some oil or ghee on the doda to make it nice & crispy.

Turn again & cook on both sides till it is slightly crispy & golden in colour

Serve hot with a dollop of homemade white butter & some chilled yogurt.

Note – Be careful while adding water to make the dough as the garlic & onion will leave its water too which will make the dough too sticky & difficult to handle.

Pickled Mustard Onion


  • 250 gms small baby onions,
  • 2 tsp split mustard seeds,
  • 1/2 tsp turmeric
  • 1/2 tsp kashmiri red chilli powder
  • salt to taste
  • 1/2 cup water


Peel & slit the onion into four but not taking the knife all through it.

Mix the dry spicies in a bowl & fill the mixture inside the onions.

Place the onions in a glass jar on top of each other.

Add approximately 1/2 cup of water to the bowl in which we mixed the spices.

Stir the water & pour this over the onions.

Close the jar with a tight lid & keep it aside for 3 days. Remove & enjoy this with your meals.