Rontosse & Dali thoy ~ Step by Step Recipe

Ranji's post evoked a lot of memories and a long forgotten dish.I don't remember the last timeI had this..only thing I remember though is,I loved it and was waiting to have it!As Ranji said,it is a common breakfast among Konkani's but since it is deep fried,it is not made regularly at our place.Moreover,I always associate it with temple food.Yeah,during festivals when the functions(poojas) get too lengthy,we'll hear an announcement in the background saying "Rontossa KhaaN ready" which meant piping hot Rontosse were served..;-).

Amma was excited when I said I wanted to take step by step pictures of her making Rontosse..;-).Rontosse is made using rice flour(the ones which is used for making Idiyappam) and the procedure is similar too,for making the dough.It is paired with Dali thoy which can be called also as a Konkani's manna..;-).

Recipe Marathon - Day 16

Rontosse

Ingredients

Rice flour – 2 cups
Salt to taste
Boiling water – as required to make the dough

For making the Rontosse

Plastic sheets – 2 (greased with oil)
Chapathi stone or a heavy plate

Method

Mix rice flour and salt together.
Add boiling water little by little and mix with a spoon.Keep it closed and make a stiff dough when it is cool to touch with greased palms.
Make small balls of it and keep aside.

Keep one ball in between the plastic sheets and press the chapathi stone over it giving pressure.

Keep the flattened pooris aside.

Heat oil in a kadai and deep fry the pooris.

Cook both sides and remove when they become slightly brown.
Serve hot with Dali thoy.

Recipe for Dali thoy Here

Check out what my Marathon buddies are upto!!

1) DK
2) Siri
3) Srivalli
4) Ranji
5)PJ
6)Curry Leaf
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Anu
13)Kamala
14)Roopa
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)Karuna
25)Roochi