Maize and Radish Dodda

See below for recipe

The Maize and Radish Dodda is from North India, specifically the Punjab, Haryana, and Himachal regions. A traditional Indian recipe, it is best accompanied with butter, yogurt and pickle.

Maize and Radish Dodda – Recipe

Adapted by Nimish Bhatia

Yields 4 servings

Ingredients

For Dodda Bread:

• Maize flour 100g
• Wheat flour 40g
• Grated winter radish 120 g
• Chopped coriander leaves 10g
• Chopped onion 10g
• Chopped green chilli 5g
• Chopped ginger 5g
• Ajwain (Carrom Seeds) 5g
• Salt 5g

• Butter 20 g
• Pickled shallots (4)
• Thick yogurt 150 g
• Cumin 8g
• Coriander Sprig (6)
• Mango Pickle 10g (optional)

Instructions

Preparation time: 10 minutes

Cooking time: 10 minutes

1. Take a mixing bowl and mix all the ingredients listed for dodda and then make crumbly dough with it, adding water in very little quantity, just to moisten the maize flour.
2. Once mixed divide the dough into small 40g dumplings and press flat with your fingers. Seer them on a flat griddle until golden color on both sides and glaze with butter.
3. Put the yoghurt in a mesh strainer and keep for ten minutes so extra whey drains out. On a pan dry toast cumin seeds until brown, grind it and strain it.
4. On each cooked dodda bread spoon a dollop of yogurt, sliced picked shallot, sprinkle roasted cumin powder, green coriander sprig, also optionally some mango pickle.

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