Dokka Seethamma Midday Meal Menu Guide for AP School Students – AP MDM Menu 2025 (Zone-wise)

Dokka Seethamma Midday Meal is the new avatar of Andhra Pradesh’s celebrated school-lunch programme. Formerly “Jagananna Gorumudda,” the scheme has been renamed to honour legendary philanthropist Dokka Seethamma, revered for feeding thousands of hungry travellers in the 19th century. By adopting her name, the government signals a renewed commitment to nutritious, dignified meals for every government-school child.

The re-engineered Dokka Seethamma MDM Menu goes far beyond the plain rice-and-dal formula. From protein-packed boiled eggs to ragi jawa (finger-millet porridge) and peanut-jaggery chikki, each dish is calibrated for flavour, nutrition, and regional taste buds. This guide breaks down the entire weekly menu, hygiene protocols, and tips for headmasters and cooking assistants to deliver safe, tasty food daily.

MDM Weekly Menu – Zone Wise

ZONE 1 MDM Menu

ZONE 2 MDM Menu

ZONE 3 MDM Menu

ZONE 4 MDM Menu

Weekly Dokka Seethamma Midday Meal Menu

Hygienic Preparation Rules Every School Must Follow

• Rice & Pulses Procurement – Headmasters should collect the required rice, chickpeas, and eggs in advance and store them off the floor in clean, rodent-proof bins.
• Kitchen Sanitation – Cooking assistants must scrub utensils, plates, and glasses with hot water before every meal; dining halls should be mopped post-service.
• Personal Cleanliness – Cooks must bathe, wear the official uniform, and keep nails trimmed; a disposable hair cap is strongly advised.
• Hand-washing Stations – Provide soap and running water so children wash their hands both before and after eating.
• Boiled Egg Safety – Eggs should be boiled at 100 °C for at least 10 minutes to kill Salmonella, then cooled in clean water.

Mid-Week Nutrition Punch

Halfway through the week, Wednesday’s Dokka Seethamma Midday Meal delivers a nutrition triple-play—vegetable rice for complex carbs and fibre, creamy aloo kurma for energy-rich fats, and a boiled egg for first-class protein, ensuring students stay alert for Thursday’s lessons without mid-week fatigue.

Legacy of Dokka Seethamma: A Name that Inspires Service

Dokka Bhima Venkata Satya Kameswara Rao, the fifth-generation descendant of Seethamma, expressed heartfelt gratitude when Chief Minister N. Chandrababu Naidu and Deputy CM Pawan Kalyan rechristened the programme. “Feeding the hungry was my great-grandmother’s life mission,” he said at a recent press meet. “Seeing her spirit live on in today’s school kitchens is profoundly moving.”

Implementation Checklist for Headmasters

1. Verify monthly dry-ration stocks against the official PM Poshan portal.
2. Display the weekly menu on a noticeboard outside the kitchen and circulate via parent WhatsApp groups.
3. Organise quarterly tasting committees with parents, teachers, and students for feedback.
4. Submit daily meal photos through the IMMS App for transparent monitoring.

Related links

• How to log F Fine Rice receipts in IMMS App
• School Health & Hygiene Best Practices

Frequently Asked Questions

1. How is the Dokka Seethamma Midday Meal funded?

The scheme is jointly funded by the Government of India (Centre) and the Andhra Pradesh state government under the PM Poshan umbrella.

2. Can schools modify the weekly menu?

Minor seasonal substitutions (e.g., local vegetables) are allowed, but core items—rice, boiled egg, and chikki/ragijawa—must remain.

3. What should a school do if eggs are out of stock?

Contact the Mandal Education Office immediately. Substitute with Bengal-gram sundal only after written approval.