Tuesday, April 5, 2016

D - Dothee / Satta / Sugar Coated Flaky Pastry


BM # 63
Day : 4
Theme: Regional Cuisine 
Cuisine : Sindhi

Our Journey through Cuisines lands on the alphabet 'D' today and I have Dothees for you. Dothee is a sweet made from all purpose flour, just like a flaky poori but sweet. The Dothee is made salt free and then dipped in a sugar syrup, the syrup clings to it and settles on it, thus giving it a nice cloudy look. Rose petals make this sweet look very pretty.

Since these are deep fried they have a very good shelf life , it's easy to store them too.These are normally made throughout the year, and distributed as prasad at satsangs. Normally 4-6 Dothees are packed in a small ziplock bag . These are also distributed as prasad on the 12 th day when an elderly person passes away. We have special shops which cater to this prasad. Normally you will not find these Dothees in a regular sweet shop, this is a typical Sindhi Sweet available only at Sindhi Sweet shops. In some communities these are also called Satta.

It was hard for me to find the recipe for this sweet, but my new Gujju friend from the building made something similar, I immediately asked her the recipe and modified it and voila, they turned out just perfect.

I am also linking the post to A-Z Challenge.


Dothee
Makes;6-8 pieces

Ingredients
1 cup APF
1/4 cup ghee
1/8 tsp baking powder
1 tbsp curd
Water to bind the dough
Ghee for deep frying

Sugar syrup
1 cup sugar
3/4 cup water

Garnish

Rose petals

Method
Sift the flour and add baking powder.
Add ghee and rub it to resemble bread crumbs.
Add curd and mix well.
Now adding water gradually bind the dough.
Cover and keep for 10 minutes.
Pinch out small balls and roll into a 2" disc.
Heat ghee and then simmer it.
Add the discs and fry on slow to medium , trying to retain the light color.
Make sure the Dothees are cooked .
Remove with a slotted spoon and let cool completely.
Ideally leave them for a couple of hours.

Syrup
Place sugar and water in a pan.
Let boil and let the syrup cook till nice and thick.
Switch off the gas.

Finishing it up
Dip each dothee in the sugar syrup, remove and place it on a tray.
Garnish with rose petals.
Similarly dip all dothees and garnish with rose petals.
Let dry and then remove from tray and store.


Notes
The Dothees should be nice and flaky.
After dipping each Dothee in the sugar syrup immediately garnish with rose petals.
Dipping process should be done quickly as the syrup stars thickening as it starts cooling.
Sometimes the syrup becomes very thick , by the time you are at the finishing point, in that case reheat the syrup adding a few drops of water.
These Dothees have a good shelf life and you can keep them in a jar for at least 15 days, probably more.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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23 comments:

  1. My God Look at those flaky pappad sure they taste wonderful with that flaky texture and sugar coat on top.A big thanks to you for sharing all this traditional sindhi sweet recipes Vaishali... Bookmarked:)

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  2. Flaky pastry fried in ghee.. wow so rich and on top of it, its sugar coated too. Can't go wrong.. Superb.

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  3. Awesome choice. Having tasted other similar regional variations, I can imagine how good these must be with that sugar coating and flaky texture.

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  4. Dothee is flaky and sounds like a nice pastry to munch on. I never heard of it and thanks for sharing.

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  5. Dothee or flaky sugar coated pastry really looks so flaky and mouth watering.It goes in to my bookmarks list.

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  6. This is so tempting. Looks very similar to badusha. Love the rose petal garnish. I would love to taste some.

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  7. I know that my eyes should go to the sweet, but it is so drawn towards the glass! Beautifully styled picture Vaishali. Dothees also sound great - deep fried and then coated with sugar - it can never go wrong!!

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  8. Wow, the last pic is breathtaking -- the flaky sugar crusted dothees with the rose petals -- I wish I can pick one up from the monitor :-) Too good. Never heard of these, but they sure look delicious.

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  9. Dothee sounds more like Badhusa,sounds interesting and looks so flaky.

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  10. Those are some flaky pooris Vaishali, what a treasure of a sweet you shared with us...and yes that glass looks so pretty as well..leave it to you to plate this so beautifully...I had so much tough time thinking on plating my sweets..

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  11. Flaky , pastry , sugary delights... What's not to like in these :))

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  12. nice and flaky , more like badushahi ...last click if very good

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  13. Omg, this dothee looks absolutely flaky and looks simply out of the world, so irresistible.

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  14. What an amazing flaky pastry. Looks too good with those rose petals...

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  15. I kept looking at your clicks Vaishali, such an awesome presentation. Love the flaky sugar crusted dothees. :)

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  16. The last pic shows how flaky it is!! Thanks foe sharing such a traditional recipe.Btw, the glass with the rose petals looks equally beautiful :)

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  17. I love the picture which has the crossection of the dish... its flaky and tempting..

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  18. I love satta that most temples have. Yours look so amazing. Makes me want to grab one off the screen!!

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  19. Wow! The flaky texture looks very tempting.

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  20. with that flaky texture must be such a delicious sweet treat

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  21. Hey this sounds very similar to badhusha... Except for the rose petals... Very interesting sweet though..

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  22. The whole set up looks so festive. The dish looks so flaky and delicious. Bookmarking it

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  23. Wow such a tempting sweet Vaishali. :) Looks lovely.

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