Name: Dode ( Makki ki Roti ) recipe by Ritu Duggal at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Corn flour ( Maize flour ). - 1 1/2 cup; Radish (grated)- 1 cup; Garlic cloves or garlic chutney - 2 teaspoon; green coriander (finely chopped)- 2 tablespoons; green chili (finely chopped - 1; carom - 1/2 Teaspoon; Salt to taste; Red Chili Powder - 1/4Teaspoon; clarified butter -for roasting doda

ABOUT Dode ( Makki ki Roti ) RECIPE

Punjabi like to eat makki di roti (Doda)in winters There is a lot of fiber in it.It also removes the problem of anemia. When radish, fenugreek, etc mix in cornflour and make the roti, it is called Doda.Makki di roti is heavy for the digestion so ideal time to eat it is in breakfast and lunch time.

Ingredients Serving: 2

Corn flour ( Maize flour ). - 1 1/2 cup
Radish (grated)- 1 cup
Garlic cloves or garlic chutney - 2 teaspoon
green coriander (finely chopped)- 2 tablespoons
green chili (finely chopped - 1
carom - 1/2 Teaspoon
Salt to taste
Red Chili Powder - 1/4Teaspoon
clarified butter -for roasting doda

Instructions

Grate radish in a bowl.
Mix all the ingredients in it
knead soft dough
Cover the dough for 5 minutes
Now divide the dough into 4 parts
Put the tawa on the gas on medium heat.
Now take a large and square shaped aluminum paper.
Sprinkle a spoonful of water on it.
Then put a dough and apply water on your palms and make a round shape roti by pressing it.
Raise the aluminum paper with roti and turn upside down on the pan.
Carefully remove aluminum paper from the roti.
keep it on medium flame, when roti gets lightly brown on one side, apply ghee and turn the roti .
Repeat it for 1 minute , apply ghee on it again and turn again.
When the roti is light brown on both the sides, put it on the plate
You can eat it with garlic chutney and homemade white butter.

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