Chehra Dhodha- Rice Flour Flatbread Stuffed with Veggies, How to make a delicious Sindhi breakfast Parantha

Chehra Dhodha: Yes it sounds kind of weird and funny, but anyone who has had it even once will vouch for its taste! This is a frequent breakfast made in many Sindhi households. Rice flour is richly used in Sindhi cuisine. It is mostly used to make a parantha called dhodha/ doda. Dhodha can be made both plain and spiced. The plain ones are served with gravy or saag sabji. The word Chehra in Sindhi means spicy. It is pronounced just the way we say chehra for face in Hindi!

So, CHEHRA DHODHA= SPICED RICE FLOUR PARATHA FLATBREAD!

I vividly remember my Dadi telling me how she used to have dhodhas for breakfast with dollops of freshly made makhan/butter. I generally make these for breakfast especially when I cannot decide what to make. The dough can be knead in no time and doesn’t need any kind of fermentation or preparation in advance. I have also made it for lunch when its only me and the husband. It can be served with curd, buttermilk, achaar, homemade green chutney and even tomato chutney.

Onion, tomato and potato are a must and along with them any seasonally available vegetables can be added. My mother adds finely chopped raw mango to it and it tastes brilliant. I didn’t add them as they are not in season right now.

I believe they taste best when served hot but I remember having them for lunch in school with  homemade mango pickle. They used to be cold yet delicious.

All the ingredients are from the kitchen. None of them is something exotic and unpronounceable (I hope by now you are able to say DHODHA btw). Rice flour is always found in every Sindhi kitchen. Traditionally rice is cleaned and then kept in the sun for a couple of days. Just like wheat flour It is then ground into atta or flour. As I said, this is done traditionally.  But these days it is available in every supermarket. Feel free to use whatever is manageable. 

Ingredients

  • 1cup=250 ml
  • 1 ½ cup of rice flour
  • 1 fresh green chili, deseeded and finely chopped
  • 1 tbsp of coriander leaves, finely chopped
  • 1 cup of finely chopped vegetables (Onion, Potato, tomato, capsicum)
  • 1 tsp kasoori methi (optional)
  • 1 tbsp fresh green garlic, finely chopped (optional)
  • 1 tsp red chilli powder
  • Salt to taste

Directions

 Step1: Kneading the dough

  1. In a large mixing bowl mix all the veggies including green chilli, coriander leaves and green garlic. Adding green garlic is absolutely optional and seasonal as it is not available year round.
  2. Add kasoori methi, salt and red chilli powder. Mix gently. Kasoori methi is optional.
  3. Slowly add one and a half cups of rice flour to this mixture.
  4. Mix the dough with your hand while gently mashing the vegetables.
  5. Form a dough by adding water little by little. Do not add too much water at once.The dough should be neither be too hard nor to soft. We will make the dhodha without using a rolling pin. You can add a tsp of oil to make the dough less sticky and manageable. I generally don’t add it. 
  6. This is what the dough should look like-

Step 2: Forming the dhodha

There are two ways of forming the dhodha/paratha. The first one is the traditional using the hands. This is relatively difficult to start of with but is certainly possible. 

Forming the dhodha using hands:

  1. Apply some oil on the palms of your hands and form a ball from the dough.
  2. Holding the ball between the palms of both hands and applying gentle pressure, start forming a dhodha.
  3. Press the palms of both hands against each other like we do when we clap.
  4. Once a round parantha is formed, gently put in on a heated pan and press again with your fingers to make the parantha thinner.Do not press too hard with the fingers as the hot tava might burn your fingers. 

Forming dhodha using a plastic sheet:

  1. Apply some oil on the palms of your hands and form a ball from the dough.
  2. Lay a small sheet of plastic on a rolling pin or any other hard kitchen surface. Apply ¼ tsp oil to it. This will ensure the dough doesn’t stick to the sheet of plastic and will be taken out easily.
  3. Keep the dough ball on the sheet of plastic. Gently tap and press with fingers to form a round dhodha. Apply uniform pressure to ensure a uniform flatbread is formed.
  4. Once a medium side dhodha is formed, take the sheet of plastic in one hand. Use the other hand to remove the dhoda from sheet and place it on a hot tava/griddle.

Step 3: Cooking the dhodha

  1. Place the dhodha on a hot tava/griddle and press using your fingers to make it thinner.
  2. On the side of the dhodha which is facing you, make some shallow cuts using a knife. Apply some oil on that side. This ensures the dhodha cooks well from the inside too.
  3. Using a tong or spatula, flip the dhodha and let it cook from the other side.
  4. Apply some oil to the partly cooked side as well. Flip a couple of times and cook till the dhodha is a golden and crispy on both the sides.
  5. Serve hot with curd or buttermilk, pickle and papad on the side!

  1. Notes:
  • Making a dhodha using hands is a skill in itself. In fact, even in Sindhi households, there are some women who make it better than others. They are not like rotis which most people get right. But again, there is no right or wrong way to make them. So, do not expect yourself to be able to make them perfectly especially the first time. Also take help of a sheet of plastic if things get messy and difficult to handle!
  • This was just a word of advice which shouldn’t stop you from giving it a try!
  • Some people prefer their dhodhas crispier. For that cook them for a little more time on high speed flipping every few seconds.
  • Leftover dough keeps good for a day when stored in the fridge. 
  • Chehra Dhodha- Rice Flour Flatbread Stuffed with Veggies
    Serves 3
    An easy to make and quick healthy and hearty breakfast from the Sindhi household. Have it with curd/buttermilk or any homemade chutney
    Write a review
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    Prep Time
    15 min
    Cook Time
    20 min
    Total Time
    35 min
    Prep Time
    15 min
    Cook Time
    20 min
    Total Time
    35 min
    Ingredients
    1. 1 ½ cup of rice flour
    2. 1 fresh green chili, deseeded and finely chopped
    3. 1 tbsp of coriander leaves, finely chopped
    4. 1 cup of finely chopped vegetables (Onion, Potato, tomato, capsicum)
    5. 1 tsp kasoori methi (optional)
    6. 1 tbsp fresh green garlic, finely chopped (optional)
    7. 1 tsp red chilli powder
    8. Salt to taste
    9. 1/3rd to 1/2 cup of water, to knead the dough
    For the dough
    1. In a large mixing bowl mix all the veggies including green chilli, coriander leaves and green garlic. Adding green garlic is absolutely optional. Also seasonal as it is not available year round.
    2. Add kasoori methi, salt and red chilli powder. Mix gently. Kasoori methi is totally optional.
    3. Slowly add one and a half cups of rice flour to this mixture.
    4. Mix the dough while mashing the vegetables.
    5. Form a dough by adding water little by little. Do not add too much water at once.The dough should be neither be too hard nor to soft. We will make the dhodha without using a rolling pin
    Forming the dhodha
    1. The dhodha can be formed either by pressing against hands or pressing against a plastic sheet.
    2. Apply some oil on the palms of your hands and form a ball from the dough.
    3. Holding the ball between the palms of both hands and applying gentle pressure, start forming a dhodha.
    4. Press the palms of both hands against each other like we do when we clap.
    5. If making using plastic sheet, simply form a dough ball. Keep it on a plastic sheet and gently press it to form a dhodha/paratha.Using one hand, hold the plastic sheet and use the other hand, transfer the dhodha from the plastic sheet to the tava/griddle
    6. Once a round parantha is formed, gently put in on a heated pan and press again with your fingers to make the parantha thinner.
    Cooking the dhodha
    1. Place the dhodha on a hot tava/griddle and press using your fingers to make it thinner.
    2. On the side of the dhodha which is facing you, make some shallow cuts using a knife. Apply some oil on that side. This ensures the dhodha cooks well from the inside too.
    3. Using a tong or spatula, flip the dhodha and let it cook from the other side.
    4. Apply some oil to the partly cooked side as well. Flip a couple of times and cook till the dhodha is a golden and crispy on both the sides.
    5. Serve hot with curd or buttermilk, pickle and papad on the side!
    Notes
    1. Ensure the vegetables are finely chopped. If they are cut in bigger pieces or chunks, the veggies won't be cooked properly.
    2. Making a dhodha using hands is a skill in itself. In fact, even in Sindhi households, there are some women who make it better than others. They are not like rotis which most people get right. But again, there is no right or wrong way to make them. So, do not expect yourself to be able to make them perfectly especially the first time. Also take help of a sheet of plastic if things get messy and difficult to handle!
    3. This was just a word of advice which shouldn’t stop you from giving it a try!
    4. Some people prefer their dhodhas crispier. For that cook them for a little more time on high speed flipping every few seconds.
    5. The dhodha can be made spicier by increasing the quantity of red chilli powder
    Foodly Madly Deeply http://foodlymadlydeeply.com/

 

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