Juar jo dhodho-sorghum flatbread is a Sindhi specialty.We usually eat it as breakfast.A big bowl of yogurt and a dollop of white butter goes best with it.
However,if you like to go vegan,you might as well eat it with pickled onions, tomato or a mint chutney and kale smoothie.
This dish is similar to potato pancakes.
Nowadays millet and gluten free grains, are used as an alternative to wheat in the West.
However, our Ayurveda has always emphasized on eating variety of flour.
Corn,sorghum,millet and barley are common.
What makes this dish extraordinary?
You can eat 'Jowar' or sorghum millet both as a grain and a flour.
This gluten-free flour is full of nutrition.Power packed with iron,protein,dietary fiber and calcium.
Good for the heart and digestion.
Helps you improve bone strength.
Also,helps you prevent diabetes,cancer.
In this dish,we do add some wheat flour to jowar to improve its elasticity.
If you would like it gluten-free,add some boiled potatoes while kneading.
Although the bread is vegan,you can pair it with yogurt,pickle or some curry.
Scroll below to read the Juar jo dhodho
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