Bajre ka Dhoda
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Bajre ka dhoda are prepared traditionally with bajra ka atta which is mixed with finely grated carrots , radish or cabbage and shallow fried in ghee or hot oil. Enjoy this typical Rajasthani fare with kadhi or curd.
- Mix the grated vegetable(s)and the curd into the flour. add salt.
- Add some water so that the dough is thick but has some flow. (almost like the consistence used for a dosa.)
- Leave aside for 15 -20 mins so that the dough absorbs the water
- Heat a gridle (tawa)and add some oil or ghee to it.
- The dough may stick to the griddle so it is advisabe to use a non-stick gridle or pour atleast 1 table spoon of ghee on the griddle.
- Pour 1/4 th of the dough (or as required) on the griddle and spread quickly
- Once the bottom of the dhoda is cookied, the edges will start leaving the griddle.
- Add some more ghee on the top and using a flat spoon, turn the side of the dhoda.
- Press the bottom side (now on the top) of the dhoda and cook till both sides are cooked. (you can check by inserting a knife.
- If the dough doesn''t stick to the knife, the dhoda is cooked)
- Serve with curd or vegetables of your choice.
This recipe was contributed by benitadua on 23 Aug 2002
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