Gluten Free Sindhi "Jowar jo Dodo" | Gluten Free Jio

Sindhi “Jowar jo Dodo”

  • 1.5 cups jowar (sorghum) flour
  • 3/4 cup chopped onions
  • 3/4 cup chopped dhania leaves (cilantro/coriander)
  • 1-2 finely chopped green chilies
  • 3/4 tsp salt
  • 1/2 tsp ajwain (carom seeds)
  • 1/2 tsp amchur (dry mango) powder
  • 1/2 tsp jeera (cumin) powder
  • 1 tsp grated ginger
  • 1 tbsp green chutney (optional)*
  • 1/4 cup water*


  1. First chop the onions and cilantro (coriander). Add the salt and keep it aside for 15-20 minutes.
  2. Then add the chopped chilies, ginger, ajwain, jeera, and amchur powder. Play around with the ingredients – increase or decrease them as you wish. Mix with the salted onions and cilantro.
  3. Add the jowar flour and mix again.
  4. Finally, add the water – Start with 2 to 3 tbsp and then add a tbsp at a time as needed. You may need more than 1/4 cup. The dough should not be too soft. Make it a little hard.
  5. Heat a Tawa/pan on medium-high.
  6. Take 8-10 tbsp of the dough to make a large ball. Place it on an oiled plastic sheet. Gently press down in the middle and the sides spread. Push the edges in and smoothen it out to make a circular shape – like a thick roti.
  7. Lift the roti and the plastic sheet and flip it onto your hand. Peel the plastic from the other side and then flip it onto your hot pan.
  8. Make some ridges on the doda to cook on the inside as well. Lift the doda after 30-40 seconds to check if it’s browned. If not, keep it for a little while longer. Then flip. Again cook for a minute.
  9. Flip a couple more times. Finally, fry with a little oil on both sides. And your doda is ready.
  10. You can eat this with yogurt or coconut yogurt to cool it down. Have it with a salad on the side. Or with some cooling cucumbers.
  1. Salting releases water from the onions – so then you need to add less water to make the dough. If you add the water early, the onions will release water anyways and you’ll end up with an overly soft dough. So add water to the dough at the very end.
  2. Green chutney is optional – it adds that extra oomph. And also helps if you don’t have enough dhania.
  3. You can also add some fresh green methi (fenugreek leaves).
  4. You don’t have to fry the doda to make it crispy. If the dough is hard, it will be crispy enough but frying with half a tsp of oil on each side really enhances the flavor.

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