Rontos, a popular Konkani dish is usually prepared during festive occasions or on holidays as it is relished leisurely. Rontos is best served with ‘Dali Thoy’ (Konkani name for tempered dal) and pickle. This combination is served by placing Rontos on a plate and lavishly pouring the ‘Dali Thoy’ (tempered dal) over it.
Ingredients
- 2 cups rice Flour
- salt to taste
- warm water for kneading
- 2 pieces banana leaf/ plastic sheets (for spreading the dough)
- oil for deep frying
Method
- Make a soft but not sticky dough with rice flour, salt and warm water.
- Divide the dough into lime sized balls.
- Lightly grease plastic sheets or a piece of banana leaf.
- For spreading the rice dough, place 1 ball between 2 greased plastic sheets and spread evenly with hand, applying gentle pressure, until it is flat and round.
- Smoothen the edges of the dough with your fingers if there are any cracks.
- Deep fry in hot oil.
- Serve hot with dali thoy (tempered dal) and pickle.
mylilindiankitchen.food.blog 