“Dhodho” can be made from “Jawar”, “Bhajri” or Rice Flour. In Sindhi we used to eat “dhodho” in winter either for breakfast or for dinner – Can be plain or with masala.

Ingredients:
1 Cup Jawar Jo Atta
½ Tsp Salt
1 Tsp Chopped garlic(Optional)
1 Tbsp oil or ghee

Method:
Seive the atta, add garlic if desired, add ghee or oil, salt and knead the dough with warm water not too soft. Divide the dough in 4 parts. Grease the palm, take one portion of the dough smoothen on the palm & keep patting it with the hand (The taste is different if you roll on “Chakla & Belan”) To make it easier, dust the chakla with the dry atta & keep pattting one portion of the dough to make it about “6-8”, Heat tawa and roast it on both sides, then shallow fry till crisp & brownish in colour. Serve it hot. This can be served with chutney also.

Variation:
You can also add chopped onions, green chillies, chipped ginger, grlic and coriander leaves to Juwar Jo Atto and make “Chairo Dhodho”