Chapati with Mutta Thoran

Divide and Roll the Chapatis

• After resting, knead the dough again for one minute to make it smooth.
• Divide the dough into 8 equal-sized portions and roll them into smooth balls.
• Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
• Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.

Cook the Chapatis

• Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
• Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
• Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
• Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
• Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.

Finish and Serve

• Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
• Brush the top with a little ghee. This adds flavor and helps keep it soft.
• Repeat the rolling and cooking process for the remaining dough balls.
• Serve hot with your favorite dal, sabzi, or curry.

Scramble the Eggs

• Reduce the heat to low to prevent the eggs from overcooking.
• Pour the whisked egg mixture into the pan over the coconut and shallot mixture.
• Let the eggs cook undisturbed for about 30-45 seconds, allowing the bottom to set slightly.
• Using a spatula, gently scrape the bottom and fold the eggs over. Continue to cook for 2-3 minutes, stirring occasionally, until the eggs are just cooked through but remain soft and moist.

Final Touches and Serving

• Turn off the heat. Taste and adjust the salt if necessary.
• Serve the Mutta Thoran immediately while hot. It pairs perfectly with rice and sambar, or with chapatis and appam.