Sindhi Sprout And Jowar Doda For Weight Loss & Diabetes Control
Image Credit: Instagram/shikha02srivastava

A beautiful variety of foods are available in Sindhi cuisine, making for a delightful experience. Among these, the dish known as "doda roti" stands out for its deft blending of flavour and nutrition. This flatbread is made with gluten-free millets and other healthy ingredients, so it's not only a treat for the taste buds but also a wise choice for anyone trying to lose weight and control their diabetes.

A medley of lively sprouts of grains like moong, Bengal gram, and horse gram are celebrated for their rich protein content and the array of essential nutrients they deliver. These sprouts not only boast low-calorie counts but also pack a punch in fibre, a dynamic duo that effectively curbs appetite and promotes a well-functioning digestive system—two key factors in shedding unwanted pounds. In this vibrant ensemble, you'll find the often underestimated garlic, the fiery green chilli, the crisp onion, and the aromatic ginger. These delightful components not only bestow a touch of elegance upon the dish but also come bearing a treasure trove of health advantages.

A gluten-free wonder, jowar flour not only satisfies dietary needs but also encourages attempts at weight loss. Sorghum, also known as jowar, is a complex carbohydrate that offers long-lasting energy and aids in regulating hunger and blood sugar levels. Sesame seeds, which are tiny but formidable providers of protein, essential minerals, and healthy fats, are added to this dish to enrich it. The dish is elevated to a greater level of nourishment thanks to the texture and nutritional improvement provided by these seeds.

Sprout And Jowar Doda Recipe

While there are many methods to make Sindhi doda, we offer a recipe that is packed with protein and may be added to your diet to help you manage your weight and diabetes.


  • 1 cup of mixed-grain sprouts
  • 1 small onion, chopped
  • 2-3 garlic cloves
  • 1-inch piece of ginger
  • 1-2 green chillies (adjust to taste)
  • 1 cup Jowar flour
  • Spices (to taste)
  • Methi leaves (optional)
  • Ghee for cooking


  • Sprouts, finely chopped onions, garlic, ginger, and green chillies should all be combined in a blender. Mix until a pasty consistency is achieved.
  • Combine the jowar flour and sprout paste in a mixing dish.
  • Depending on your personal preferences, add your preferred spices.
  • Add finely chopped methi leaves for flavour and nutrients, if preferred.
  • Knead the mixture gradually until it forms a dough. If the consistency is too dry or sticky, you might need to add a little water or increase the amount of jowar flour.
  • On oiled parchment paper, take a dough ball the size of your palm and press it flat with your hands.
  • Pat it repeatedly until a thicker, more rounded roti develops.
  • A griddle or nonstick pan should be heated to medium.
  • Flip the parchment paper containing the roti onto the heated pan with caution.
  • Peel the parchment paper away gently.
  • Roti should be cooked till golden brown, starting from one side. Ghee should be applied to this side.
  • When the roti is fully cooked and has golden flecks, flip it over and cook it on the other side.
  • Serve the doda hot after removing it from the pan. You can have it with chutney, yoghurt, or your preferred side dish.