Sunday, November 16, 2008

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

15 comments :

  1. Divya,I too love rontosse,but since deep fried avoid it these days.Nice of you to post it,though some pictures are missing?I am drooling here.
    Beautiful post.I too remember the 'rontosse khaan ready' over the mike

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  2. Divya, send me some pooris pls :). I had seen rice poori sometime back. Looking yuuummmy:).

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  3. Is this is a GSB special... I must say, I've never heard of it. It seems very interesting though.

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  4. Divya..lovely step by step instructions..I loved it when they served rontosee and thiksani hummen along with thoy in temples...really miss them now :(..some photos are not loading...will chk back later to drool over them :)

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  5. I have neve rhad tham it looks like the pooris as yoiu said, but then with rice flour

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  6. very new to me will try this one thanks for the recipe

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  7. Very interesting never heard of this before. some pictures are not showing

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  8. these are like porris right? i am coming to know such nice authentic recipes thru RM. thanks for sharing it.

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  9. I have never had or heard about this before being a Konkani. So much that we get to learn everyday.

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  10. Wow lovely rontos.. hmm we make it only for holi (okkuli) in kochi.. I guess because it is fried.. like your recipe we also use only rice flour (I think I saw maida in Ranji's recipe).. you are tempting me to make it again..

    Archana

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  11. I am planning to make these tomorrow:) wil let you and ranji know how it turns out:)

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  12. Hi Divya, I tried your method of making Rontosse and my husband loved it:) Just one question, is it supposed to be very crisp, considering that you are using only rice flour, and also is there a correct way to tranfer the flattened rontosso into the oil? That was the hardest part for me as the flattened dough didnt hold together more than a second longer as it breaks up, I had to constantly add cooking spray. Could you please tell me if there is an appropriate way or is it one of those dishes where I need to master yet another culinary skill?:)

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  13. that IS very similar to what i've posted today :) Thanks for sharing :)

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  14. Aaah Rontas! I love this dish, had forgotten, thanks for reminding :)

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  15. Your style is so unique compared to other people I've read stuff from. Thank you for posting when you have the opportunity, Guess I will just book mark this blog.
    Check out my site ... the diet solution

    ReplyDelete

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Love,
Divya.

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