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
- 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.
- 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.
- 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.
- 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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