Mitho lolo

Shravan is a month full of festivals. It generally falls in calendar months of july/ august / September according to tithi. We celebrate many important ones during this month. Most important ones are 'Nandhi satain' which comes after Nag Panchami.‘Vaddi Satain‘ comes after 7th day after Rakshabandhan. It is also called as saatam aatham or basoda. This  is an important Sindhi festival. We celebrate this festival just before Janamashtami. This day we pray to Goddess Jogmaya or Sheetla mata for good health and prosperity. Traditional flat breads from Sindhi cuisine like Mitho lolo, besan koki and chothe are cooked a day prior to thadri. Mitho lolo/gur jo lolo is the Sindhi mithi roti. This sweet flat bread is also called lola. It is one of the main recipes prepared for the festival. It is very similar to Punjabi tikde.

How to we observe Thadri?

We observe ‘Thado’.It means we consume cold food that day. As a mark of respect, we do not light the stove that day. Food is cooked a day earlier. Thaar maata Thaar is a popular folk song with this festival. Mothers sing this prayer for the safety of kids from deadly diseases like small pox and measles. We do a chanda on toddlers while singing the song. We first apply sindoor or vermillion on small lolos and put it a sieve on their head. Later sprinkle some raw milk on them.

What do we cook for Saatam aatham?

Apart from Sindhi lola with jaggery there are many special recipes which are eaten cold on the next day.They are sanna pakoda. No one can make double fried pakodas like Sindhis do. Chauthe,besani, Sindhi koki,dal parantha. We also make matho, dahi boondi, sev ki burfi, satpuras, nijji palak. We also eat Dahi bade. Other milk based sweets like peda, kheer etc are cooked. Traditional Sindhi recipes of masala and sweet flat bread are best made on a cast iron pan. The breads are rustic and spread looks delicious. You can make this when you travel too. It has natural sugar from jaggery which is also a good source of Iron and the goodness of Ghee for calcium. Also, good for toddlers to chew while teething in small amounts.

How to make Sindhi lola recipe? (You tube video)

Equipment

• Stand mixer for kneading
• Cast iron tava/griddle

Ingredients to make Sindhi sweet flatbread

• Whole wheat flour/atta
• Jaggery/gur powdered/cut in small pieces
• Water
• Ghee/oil if vegan
• Cardamom powder/elaichi powder

Step by Step pictures of the mitho lolo recipe

1. Mix flour, cardamom, salt and ghee until it starts coming together.
2. Add jaggery water and knead into a semi soft dough

3. Start rolling the a portion of the dough in a thick flatbread.

4. Cook on a hot cast iron pan on a low flame. Once cooked evenly on both sides, take it off from the pan and apply ghee on the sweet roti.

Read the recipe of Sindhi Mitho lolo

Print Recipe

4.86 from 14 votes

Sindhi flatbread-Mitho lolo recipe

Mitho lolo is a traditional bread eaten on Thadri or Satain. It is a sweet flatbread made with wheat flour and jaggery.

Prep Time10 mins

Cook Time20 mins

Resting time2 hrs

Course: Breakfast, Snacks

Cuisine: Indian

Keyword: lola, lolo, mitho lola, mitho lolo

Servings: 4

Author: bhavana bhatia

Equipment

• Stand mixer for kneading
• tava/ griddle

Ingredients

• 2 cups whole wheat flour/atta
• ¾ cup jaggery/gud powdered/cut in small pieces
• ¾ cup water/pani
• 4 tablespoon ghee for the dough or oil if vegan
• 1 tablespoon cardamom/elaichi powder
• 1 tablespoon ghee to apply on top of cooked flatbread optional

Instructions

• Take water at room temperature in a bowl. Add jaggery and leave it aside for few hours/overnight
• Let the jaggery dissolve completely.This will take 2-3 hours.
• In a bowl,first mix wheat flour and 4 tablespoon desi ghee.
• Mix it until it starts coming together,add more ghee if required.
• Pour the jaggery syrup little by little and knead it to a semi-firm dough.
• Take a handful size dough and with a rolling pin roll it to a thick flatbread .
• Put it on hot griddle,Cook on lowest possible flame.
• Flip at regular intervals until brown patches appear on both sides.
• After removing from tawa,optionally apply a little more ghee over the lolo.

Notes

You may replace jaggery/gud with sugar.

To get the nicely shaped flatbread,the butter/ghee added with the flour is important and also the flatbread should be evenly flat so that its cooked evenly on the surface.

Nutrition

Serving: 1g

Variations

If you are vegan, you may replace the ghee with oil. You can also make the Sindhi sweet roti with sugar syrup.

Storage

You can store lolo in an air tight jar for 4-6 days. However, eat as fresh as possible.

Looking for thadri recipes?

• Besani
• Chauthe
• Sanna pakoda
• Koki/Sindhi onion flatbread
• Kali mirch koki/Black pepper flatbread
• Bhugal mawa/Milkcake

Click here to see more Satam/Atham recipes .

Click here to read more Sindhi recipes.

Also click here to see more recipe videos.