Dhodho Chatni~ Alifbe~22

Alka Keswani — Sat, 22 May 2021 08:14:44 +0000

Parsad (Prasad or an oblation) distributed in Sindhi temples or Tikana could be as unpretentious as Misri (rock candy) or as eye appealing as D^othee , it could be as sacrosanct as the Karah parsad (Kadah Prasad) or as revered as the Dona parsad of the Puj Chaliha Sahib Mandir (in Ulhasnagar). Mostly anything sweet is offered to the deities and a prasad is generally made from different kind of flours, ghee, sugar, jaggery, used in various combinations and proportions and cooked in varying ways to make sweets of infinite flavors and textures. Fresh fruits too are abundantly distributed in temples! The basic concept is to offer a devotee, visiting from far and near, some food that is either a source of instant energy or some nourishment or both. Many devotees visit temples early morning before consuming anything and hence breaking a night long fast with some Kada prasad, daakh bugada (black raisins and roasted chana) or a fruit is an ideal practise followed by many. In the modern era, not many understand the basis of the rituals and hence it is not uncommon to find packaged food and junk being served in the name of prasad by the devotees. So while the sweets and fruits are immensely popular, there is a unique prasad, the Dhodho Chatni, that is served in Sri Sadhu Bella Ashram, also known as Sadh Belo, meaning the ‘Woods of the Sage’ or the ‘ Hermitage of a Monk’, founded by Yogiraj Sadguru Acharya Swami Bankhandiji Maharaj in the Year 1818 A.D. at Mahalakshmi, Mumbai! I am thankful to Mr Prem Hariani and Mr Ashok Lalwani for sharing with me, the history of Sri Sadhu Bella Udasin Ashram along with interesting anecdotes (that I plan to share in the near future) and I am looking forward to learn more about this wonderful place of worship, from Ashok Ji, in the coming days, as promised by him! Ashok Ji told me that the Parsi Philanthropist, Dadibhai Noshirwanji, popularly known as Dady Seth, as a token of gratitude for Sadguru Bankhandiji Maharaj, donated a sprawling plot of land in Mahalakshmi area in Mumbai and the Ashram was then made on that piece of land. The ‘Dhooni’ (sacred flame ) lit by Acharya Bankhandiji Maharaj in 1818 A.D. is still burning there, spreading the message of peace, empathy and spirituality . In around 1823, Sadguru Bankhandiji Maharaj moved in a forested Island called Menak Parbat, in Indus river, Sukkur (Now in Pakistan) and built a simple hut, which over the years, was reconstructed in a magnificent shrine built with white marble and buffed sandstone and was named Sadh Belo. Bankhandiji Maharaj belonged to Udasi panth, a sect that flourished under the reign of Maharaja Ranjit Singh in late 1700s. The founder of Udasi panth, Baba Sri Chand, the eldest son of Shri Guru Nanak Dev Ji, believed in monasticism i.e living a disciplined life devoid of materialistic pursuits while being spiritually devoted and hence the followers of the sect detach themselves from the worldly pleasures. Bankhandiji Maharaj, one of the greatest visionaries of the 19th century is remembered and respected for his spiritual prowess and the Sadhu Bella is a medium for spreading peace and spiritual wisdom! And as I mentioned above, Sadhu Bella is also well known for its divine prasad of ‘Dhodho Chatni ‘ i.e patted Sorghum roti with green chutney. This prasad combination is also served in many Tikana. A Tikano is a place of worship where you will find idols of many deities along with Guru Granth Sahib, teaching us to co-exist harmoniously. Mr Ashok Lalwani confirmed that this prasad (or Parsad) is made without onions or garlic. The Dhodho Chutney Parsad at Sadhu Bella is a fine example of how the simplest of foods, without overpowering ingredients, if cooked with devotion and gratitude can satiate your senses and nourish your body and soul! And with this Dhodho Chatni we are covering the 22nd letter of the AlifBe series which is ڍ in Arabic Sindhi and ढ in Devanagari. In Roman Sindhi it is Dh as in Dhaka/ or Dhokla. The Dhodho Chatni at Sadhu Bella is satvik but at home you can add pounded garlic, chillies and chopped onions along with coriander leaves while making the Jowar dough. Also you can add onion and garlic to the green chutney. Do share your memories about having this prasad or any of your favorite Prasad from any temple, in the comments ! Thanks in advance! Print Dhodho Chutney Patted Sorghum roti served with green chutney, a revered prasad of Sadhu Bella Ashram! Ingredients For Dhodho: 1.5 cups of Jowar flour Salt as per taste 1 tsp ghee or oil Water to make the dough 3-4 tbsp ghee or oil to cook the rotis For Green Chutney 1.5 cups coriander leaves ¾th cup Mint leaves Black salt/Rock salt ½ tsp Roasted cumin seeds ½ tsp Black pepper corns 4-5 Green chillies 3 or as many needed A half inch piece of ginger Tamarind (ping pong ball sized) soaked in 2-3 tbsp of water Sendha namak or regular salt as needed Method In a parat/thali or a large bowl, add jowar flour, salt and a tsp of ghee. Mix everything and gradually add water, a little at a time and bring the flour together to make a dough. No need to knead the dough. Make sure the dough is pliable. Divide the dough in to two portions. Heat a flat griddle . Take one portion of the dough. First bring together the dough to make a ball shape, flatten it in between your palms and then place it on the hot griddle and start patting the dough in circular motion ( can refer this video) to make a thick roti. Alternatively you can cut open a ziplock bag or take a (transparent) plastic sheet and pat jowar roti on the sheet and transfer it carefully on the hot griddle. Allow it to cook on one side for a minute or so and then flip over. Smear some ghee or oil and flip again after few moments. Cook till done. To make chutney just blend all the ingredients (listed under 'For Green Chutney') to make a smooth paste. Taste and adjust seasoning, if needed. You can add a tbsp of dalia dal or even some thin sev to the chutney. Please note: This may or may not be the exact way the Dhodho chatni is made at Sadhu Bella. The recipe shared here is based on bits and pieces of information shared by Ashok Ji and some devotees! 3.5.3251 And for those who may be curious about how to write in Arabic Sindhi script here is a short video for today’s alphabet ڍ

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Juar Jo Dhodho And some awards

Alka Keswani — Thu, 11 Sep 2008 10:11:59 +0000

Dhodho is a lovely way to include whole grains in your diet, though the addition of oil makes it bit unhealthy for weight watchers, but it is surely a delight to relish this Jowar flour flatbread with anything you like…..from dal to Subzi, achar to Yoghurt I had came across various different versions to make this, but my favourite way is kneading a soft dough (instead of cooking in pan first) along with chopped onions, bit of oil, coriander leaves and most most most important, Fresh green garlic If I dont find fresh green garlic, I try to make it with a pounded mixture of dry garlic and coriander leaves, but it never taste as good as that with fresh garlic.Green garlic is simply immature garlic and looks like a scallion or green onion…..It is known as saayi thoom in sindhi This breakfast, goes to four different kitchens ,who are hosting events with some great themes.Thank you Ladies for being Kind enough to let me send same entry for multiple events! So my entry goes to: Sangeeth’s Letusallcook-EatHealthy – calcium Rich.The Jowar Doda when ate with yogurt or curd, becomes calcium rich breakfast Suganya’s Tasty palettes-JFI-wholegrains. Jowar is a wholegrain which is why it is very important to include it in your diet…..I do! Aparna’s My Diverse kitchen-WBB -grains in my breakfast,An event started by Nandita This is one healthy breakfast,very popular in Sindhi cuisine zlamushka’s Tried and tasted event (This month its featuring dear Sia of Monsoonspice ) I know after going through the recipe, Sia will definitely chase me with a stick or broom or may be Rolling pin, coz I have tweaked her recipe a lot, instead of following it exactly, as per the rules of Tried and tested….But please please Sia and Zla,let me go with it,t his time.I promise I am gonna send you something more for the event and I hereby Pledge that, Then.. I will follow Sia’s recipe to the T. Juar Jo Dhodho Print Juar Jo Dhodho Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 1 Rustic Indian flatbread, made from sorghum or Jowar flour Ingredients Jowar flour (one large cup for each Dhodho) Chopped onion, a spoonful for each Chopped Green chillies, as per taste Chopped Coriander leaves 1 spoon for each Chopped fresh green garlic, use both.... the while bulb part as well as the green leaves Salt Oil 2 tsp for each Dhodho Water to knead the flour Method Mix all the ingredients except water Now add water little by little, mixing it properly and knead it, till you get a soft manageable dough.Smooth-en it properly Now take a handful of this dough and pat it gently on your palms (you can grease or wet your palms before doing so, to avoid sticky mess) Then carefully place it on greased, hot griddle and quickly keep patting it and rotating it simultaneously, till it reach the thickness of paratha. Now this could be really tough for novices, Just try it this way…..Take a clean plastic sheet (or cut open a poly bag or ziplock pouch), sprinkle some dry flour on that and start patting the dough on that till it achieves required thickness.Then carefully transfer it on griddle, let it cook for few seconds and slide it on the inverted flat plate, then transfer it back on griddle ( this is to help flip) and cook on other side. Cook it on medium flame on both sides.Apply some oil after flipping sides,so as to make it crisp Enjoy it hot (it only taste good when hot) with any veggie / dal / buttermilk or as shown in the pic with yogurt 3.5.3251 Now time for some Awards: Srimathi of Few Minute Wonders Honored me with GOOD JOB AWARD.I highly appreciate your good job too.And hearty congratulations for Hitting a Century of Posts! Bhawana of Tastes of India has passed on this cute Friendship Teddy to me.Thanks Bhawana of thinking about me! Easycraft had passed on Wylde Woman Award,which i was suppose to pass on.Sorry Ec for being late in doing so! I would like to pass on these awards to Sia of Monsoonspice Srivalli of Cooking4allseasons and Spiceyourlife Sunshinemom of Tongueticklers Padma of Padma’skitchen Zlamushka of Burntmouth

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Dhodho Chatni~ Alifbe~22

Juar Jo Dhodho And some awards