Flavourful rice and veggie pancakes made Sindhi-style that are filling too. Tastes remarkable with ketchup, curd or pickle.

SINDHI DODA

Active ingredients

2 cups rice flour
2 medium onions, carefully sliced
2 small tomatoes, carefully chopped
1 cup finely sliced fenugreek leaves (methi).
2 small potatoes, boiled, peeled, and mashed.
1/2 tsp red chilli powder.
Salt to taste.
3-4 green chillies, finely sliced.
4 tablespoons chopped fresh coriander leaves.
2 tbsps oil + for sprinkling.
Yogurt to serve.
Pickle to serve.

Approach.

1. Take rice flour in a parat ¸ add onion, tomato, fenugreek leaves, boiled potatoes, red chilli powder, salt, green chillies, and coriander leaves and mix well. Add 1 1/2 cups water bit by bit and knead till a soft dough is formed.
2. To make the doda, take a part of the dough, shape it into a ball. Position it over a damp muslin cloth and spread it into a disc.
3. Heat a non-stick tawa, place the disc on it, drizzle oil, and cook on medium heat for 2-3 minutes. Flip, and sprinkle some more oil and continue to prepare for 2-3 minutes.
4. Organize the dode on a serving plate, serve hot with yogurt and pickle of your option.

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