Rice bread and lentil soup, also known as Rontos Ani Thoy, is a well known Konkani delicacy, usually prepared on holidays and enjoyed in a leisurely way. It is a children’s favourite! This recipe is also my grandma’s specialty. I fondly remember visiting her during summer holidays and she used to lovingly make Rontos ani Thoy for all her grand kids; and my cousins and I loved relishing on this delicacy! The combination is served by placing 3-4 Rice Breads on a plate and lavishly pouring the Lentil Soup over it. Yumm!!
PS: Also see notes below for grandma’s secret tips 😉
Rice Bread And Lentil Soup (aka Rontos Ani Thoy)
Print RecipeIngredients
- For Rice Bread (Rontos):
- 1. Rice Flour - 2 cups
- 2. Salt to taste
- 3. Warm Water for kneading
- 4. Greased plastic sheets for spreading the dough - 2
- 5. Coconut Oil for deep frying
- For Lentil Soup (Thoy):
- 1. Split Pigeon Peas (Toor Dal) - 1 cup
- 2. Potato - 1 medium size, cut into cubes
- 3. Green Chili - 1 whole slit along its length (can add more per your taste)
- 4. Salt to taste
- For Seasoning the Soup:
- 1. Coconut Oil - 2 tbsp
- 2. Mustard Seeds - 1/2 spoon
- 3. Cumin Seeds - 1/2 spoon
- 4. Curry Leaves - 1 sprig
Instructions
For Rice Bread (Rontos):
Knead the rice flour adding salt and warm water to make a soft dough. Let it rest covered for about 5-10 mins.
Pull apart small pieces and make balls of the dough (about 1 inch size).
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, about the size of your palm and slightly thick.
Smoothen the edges of the dough with your fingers if there are any cracks.
In a frying pan, heat the coconut oil for frying.
Add the Rice Bread one at a time and fry until slightly golden, tapping at the center to make it fluffy.
Your Rice Breads (Rontos) are ready!
For Lentil Soup (Thoy):
Cook the lentils, potatoes and green chilies together with water in a pressure cooker until the lentils are cooked and soft.
The consistency of the soup should be thick. Hence add water accordingly.
Once cooked, add salt and mix thoroughly.
For Seasoning the Soup:
In a small pan, add 2 tbsp of coconut oil.
Once hot, add the mustard and cumin seeds and let it splutter.
Add the curry leaves to it and toss the entire seasoning into the soup.
Your Lentil Soup (Thoy) is now ready!
Notes
Tips:
1) As you are preparing the dough, you may leave the lentil soup to cook and oil for frying to heat up. This way, you can save a lot of prep time!
2) After pressing the dough flat, damp your hands before transferring to pan for frying. This way the dough does not stick to your hand and break/ tear while transferring.
3) Consider greasing the plastic sheets with oil every now and then so you can flatten the bread easier and faster!
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