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.