Rontoso and dalithoy are traditional preparations of the GSB community from Kochi. Poori made of rice served with dal which has potatoes added to it. These pooris are not rolled out like the regular ones made of either wheat flour or Maida/ APF. These are quick and easy ones and taste delicious with even a simple pickle.
Ingredients for the Rontoso:
250 gms rice flour
Salt as required
Hot water to bind the dough
Oil to fry
1 tsp coconut oil.
Ingredients for the dalithoy:
2 large potatoes sliced
4 green chillies slit
1 cup Toor dal/ split pigeon peas pressure cooked and churned well
A pinch of turmeric powder
Seasoning:
1 tbsp coconut oil
1 tsp mustard
1 dry red chilly
A large pinch of Hing/ asafoetida
2 sprigs curry leaves.
Method:
Tip the rice flour in a bowl. Add salt. Add half a cup of hot water and start binding the dough. Keep adding water ass required till the dough is soft and pliable. Add a tsp of coconut oil, knead and keep aside for five minutes. Make pellets as desired of the dough. Place each pellet in between two plastic sheets and press with the rolling pin or with the backside of a bowl. Finish off with the remaining pellets as well. Heat oil in a pan. Gently slide in a Rontoso at a time, taking care to press it down in the centre so that it puffs up. Flip. Fry on the other side too. Drain and place on a kitchen towel. Similarly finish frying the remaining Rontoso.
Cook the sliced potato along with the green chillies and salt till done. Add the churned dal and adjust consistency with water as desired. Bring to a boil. Heat the coconut oil in a pan. Drop in the mustard. After it crackles add the Hing, dry red chilly and toss Drop in the curry leaves. Toss and finally add the turmeric powder. Mix and drop the seasoning into the simmering dalithoy. Switch off, cover and keep aside for fifteen minutes for the flavours to infuse. Serve with Rontoso.
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