Egg Akki Roti with Tomato Gojju

Divide and Shape the Roti

• Divide the dough into 8 equal-sized balls.
• Take a piece of parchment paper, a banana leaf, or a zip-lock bag and lightly grease its surface with a few drops of oil.
• Place one dough ball in the center. Wet your fingers with water and gently pat and press the dough outwards to form a thin, even circle, about 5-6 inches in diameter and 1/8 inch thick.

Cook the Roti

• Heat a tawa (flat griddle) over medium heat. Once hot, carefully lift the parchment paper and place the roti dough-side down onto the tawa.
• Gently peel off the parchment paper. If it sticks, let it heat for a few seconds before peeling.
• Drizzle about 1/2 teaspoon of oil around the edges of the roti.
• Cook for 2-3 minutes on the first side, until the bottom has golden-brown spots and the top looks cooked.
• Flip the roti using a spatula. Drizzle another 1/2 teaspoon of oil and cook for an additional 2-3 minutes until the second side is also cooked with brown spots. Press gently with the spatula to ensure even cooking.

Repeat and Serve

• While one roti is cooking, you can start patting out the next one to save time.
• Remove the cooked roti from the tawa and place it in a cloth-lined container or casserole to keep it soft.
• Repeat the shaping and cooking process for all the remaining dough balls.
• Serve the Egg Akki Roti hot with coconut chutney, tomato chutney, or a dollop of butter.

Thicken and Finish

• Reduce the heat to low, cover the pan, and let the gojju simmer for 10-12 minutes.
• The gravy will thicken, and you will notice oil separating at the edges, which indicates it's cooked well.
• Taste and adjust seasoning if needed; you may add more salt or jaggery to balance the flavors.

Garnish and Serve

• Turn off the heat and garnish with freshly chopped coriander leaves.
• Let the gojju rest for 5-10 minutes before serving to allow the flavors to meld.
• Serve hot with steamed rice, dosa, idli, or chapati.