Scottish dialect: to broil, fry, or cook over direct heat; to grill or singe.
Possibly related to 'brod' or to 'broil,' with dialectal sound changes. The exact etymology is disputed, but it clearly refers to cooking methods involving direct heat.
Scottish cooking vocabulary created specific words for specific techniques—'broddle' describes a particular kind of heat and sizzle, capturing the sensory experience of food hitting a hot surface in a way that 'cook' never could.
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