(Sweet Roti and Dal Parantha)

Meetho Lolo and Dal jo Lolo is usually made for a festival called Thadri or the cooling festival.The mother goddess is worshipped in various forms, Sittala, being the small-pox goddess, is worshipped by Sindhis. She is the eldest of several sisters, named after different kinds of diseases such as, measles etc. The worship of the goddess, lasts during the whole period of the attack of the goddess (disease).
The annual festival observed in honour of this goddess is called "Thadri", or the cooling festival.

Ladies prepare Meetho Lolo, Dal jo Lolo and curd, boondi raita on the previous day of the festival . On the day, fire is not lit at home, and we eat the thado (cold) food prepared on the previous day. Nowadays we have bhel, pani puri (potatoes boiled the day before), pulliograye or any food that was cooked the day before and can be eaten cold.

This is my entry to the Roti Mela hosted by Srivalli of Cooking 4 all Seasons.



Meetho Lolo



Please click here for the recipe, the original recipe is from Alka of Sindhi Rasoi

Dal Jo Lolo




Ingredients
200 gms. Yellow Moong Dal
½ glass Water
1 tsp red chilli powder
1 tsp amchur (mongo powder)
¼ tsp. Turmeric Powder (For the lola)
4 handful Wheat Flour
17-18 tsp. Ghee
Salt to taste
Sufficient water to make a dough

Method


  1. Soak the dal for about 2 hours.
  2. Put it in a thick vessel and add salt, water and turmeric powder. Cook on a slow flame till the dal is tender and water has dried up.While cooking, remember to stir the dal 2-3 times.
  3. When the dal is ready, sprinkle red chilli powder and mango powder and mix well.
  4. Let it cool completely.
  5. Adding salt and sufficient water, make a dough of the wheat flour, as you would for chapatis.
  6. Divide into equal portions. Take each portion, roll out a little, apply a little ghee on it, fill a little stuffing of dal and fold and roll again like a chapatti, but slightly thicker.
  7. Heat the tava, rub a little ghee , fry the Lola applying one teaspoon of ghee while turning sides, on a medium flame, till done.
  8. Serve with Boondi Raita.


Back to Sindhi Recipe List

14 comments:

ANJALI J. said...

thats new to me. thanks for sharing!wonderful entry for roti mela.

Divya Vikram said...

Havent heard of this before..nice entyr..I love the plate in which u have served the rotis

Cham said...

Never heard before and i love the story behind to eat cold food :)

Kalai said...

A new roti for me to try! Looks delicious and I love the write-up, too!

Uma said...

never heard of it! I like the name! looks so delicious.

Nandita said...

Interesting nuggets from Sindhi culture and cuisine...my first time on your blog..Sindhi koki is one of my favourites :)

ms said...

hey medhaa, is it possible at all to post the proportions in cup measures? I like both recipes, and thank you for sharing. I was just trying to figure out the proportions. thanks!

easycrafts said...

Both the dishes look toooo good

Trupti said...

Hey medhaa nice roties..

I tagged you for 10 Pictures Meme. Check my blog..If you are interested you can play

SASHREE said...

wow another roti medha..this is a new one for me.active participation by u for roti mela..gr8 :D

Vani said...

So many new things that I had not even heard of! Love your moong dal rotis!

Swati Raman Garg said...

such intresting names my fren.. dont know how i missed it....hey i like that plate haan ....

Alka said...
This comment has been removed by a blog administrator.
Anonymous said...

Dears , Thnks alot for posting these typical Sindhi recipes,this is great

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