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| Main ingredients | Rice flour, Onions, Tomatoes, Fresh fenugreek leaves, Potatoes, Red chilli powder, Green chillies, Fresh coriander leaves, Oil |
| Cuisine | Sindhi |
| Course | Breads |
| Prep time | 35-40 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups rice flour
- 2 medium onions, finely chopped
- 2 small tomatoes, finely chopped
- 1 cup finely chopped fresh fenugreek leaves (methi)
- 2 small potatoes, boiled, peeled and mashed
- ½ teaspoon red chilli powder
- Salt to taste
- 3-4 green chillies, finely chopped
- 4 tablespoons chopped fresh coriander leaves
- 2 tablespoons oil + for drizzling
- Yogurt to serve
- Pickle to serve
Method
- Take rice flour in a parat¸ add onions, tomatoes, fenugreek leaves, potatoes, red chilli powder, salt, green chillies and coriander leaves and mix well. Add 1½ cups water little by little and knead into a soft dough. Rest the dough for 5-10 minutes.
- To make doda, divide the dough into equal portions and shape them into balls. Place each ball over a damp muslin cloth and spread into a disc. Drizzle some oil over and spread it some more.
- Heat a non-stick tawa, gently place a disc on it, drizzle oil all around, and cook on medium heat for 2-3 minutes. Flip, and drizzle some more oil and continue to cook for 2-3 minutes.
- Arrange the dode on a serving plate, serve hot with yogurt and pickle of your choice.
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