Jun 30, 2010

Rontos ( Rice Flour Puri ) & Dali Thoy

Rontos ( Rice Flour Puri ) & Dali Thoy

( A special dish in Konkan Cuisine )

Makes: 10 Rontos


1 cup ( 200 g ) rice flour

1 cup hot water

1/2 teaspoon salt

200 ml oil for frying (1 - inch from the base of the kadai / frying pan )

1/2 teaspoon oil (to greasing plastic or banana leaves )

3 greased plastic sheets or banana leaves


Mix rice flour with 1/2 teaspoon salt.

Boil water.

Mix rice flour with 3/4 cup hot water (use steel tablespoon for mixing). Reserve 1/4 cup water. Add extra 2 - 3 tablespoon water from reserved water and make a dough. Dough shouldn’t be very soft.

Divide the rice dough into 10 equal size balls.

Keep each rice balls in between two greased plastic sheets (15 x 15 cm) / banana leaves. Press gently and spread it by palm to make the shape of a puri (rontos).

Arrange these puri / rontos on another plastic sheet.

Heat oil in a kadai / frying pan. Reduce heat to medium and deep - fry rontos till done on both the sides. It will puff slightly.

Serve with Dali Thoy.

Dalitoy ( Tur Dal cooked in Konkani Style )

Serves: 3 - 4


1 cup tur dal

3 cups water

1/4 teaspoon turmeric powder

1/2 teaspoon oil

3 green chillies, slit lengthwise

3 / 4 teaspoon salt ( or to taste )

1/4 teaspoon pepper powder ( optional )

For the Seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon cumin ( jeera ) seeds

1 spring curry leaves

2 broken red chillies

1/4 teaspoon pepper powder

1/4 teaspoon hing (asafoetida)


For the Dalithoy:

Clean and soak tur dal in 3 cups water for 15 minutes. Pressure cook dal with turmeric powder and oil till done (reduce heat to medium after 1 st whistle and pressure cook on a medium heat for 8 - 10 minutes). Allow the pressure cooker to cool naturally.

Boil dal again with slit green chillies and salt to taste. Cover with a lid and boil on a low heat for 10 - 15 minutes. Stir occasionally.

For the Seasoning:

Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, add curry leaves, cumin seeds and broken red chillies. Saute on a low heat for 2 - 3 minutes or till fragrant.

Pour this seasoning over dalitoy (sprinkle 1/4 teaspoon pepper powder and 1/4 teaspoon hing (asafoetida) if required) and serve with Rontos.

1 comment:

Hari Chandana said...

Lovely recipe.. yummm