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Sindhi Cuisines - Taste of community- Recipe Number - 41
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Ghyaarsi dodo
Ingredients:
  • Singhare ka atta(waterchestnut flour) one cup for one dodo
  • Salt
  • Black peper(crushed or powdered) 2 pinch
  • Oil 2 spn
  • Mashed boiled potato 1

 

Method:
  • Take a cupfull of singhare ka aata,and mix all ingredients.Add a little amount of water and make a soft dough
  • Now grease a hot girdle(tawa) and gently pat the dough roll in circular motion with palm of your hands,till a thickness of paratha is achieved(since this is bit tricky,an easy way out is to take a clean polythene bag,cut open it ,and lay on kitchen platform.Now sprinlke some atta on this polythene sheet and place the dough,then gently pat it till a circular roti shape is achieved,and carefully pick it up and place on greased and hot girdle)
  • Pour a little of oil and let it cook on medium flame till small brown patches appear .Toss and cook on other side too
  • Enjoy it hot with ghyarsi bhaji

 

Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 41
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