Jonna Roti with Vankaya Pachadi

Shape the Rotis

• Divide the warm dough into 8 equal portions and roll them into smooth balls between your palms.
• Keep the dough balls covered with a damp cloth to prevent them from drying out.
• Generously dust a clean, flat surface with dry jowar flour. Take one dough ball, flatten it slightly, and coat it in the dry flour.
• Using your fingertips and the palm of your hand, gently pat and press the dough, rotating it as you go, to form an even circle about 5-6 inches in diameter. Keep dusting with flour as needed to prevent sticking.

Cook the Rotis

• Heat a cast-iron tawa or a flat griddle over medium-high heat. The tawa should be hot before you start.
• Carefully lift the patted roti and place it on the hot tawa.
• Cook for about 45-60 seconds. You will see the color change slightly.
• Flip the roti. Now, dip a clean cloth or a silicone brush in water and lightly dab the surface of the roti. This creates steam and keeps the roti soft.
• Cook this side for another 60-90 seconds until small brown spots appear.

Puff and Serve

• Flip the roti one last time. Gently press the edges with a folded kitchen towel or a flat spatula to encourage it to puff up.
• Alternatively, for a fully puffed roti, use tongs to carefully lift the roti off the tawa and place it directly on a medium-high open flame for a few seconds until it inflates like a balloon. Flip quickly to cook both sides.
• Remove the cooked roti from the heat and, if desired, brush it with a little ghee.
• Place the finished roti in a casserole dish or a container lined with a cloth to keep it warm and soft. Repeat for all remaining dough balls.
• Serve immediately with your favorite curry, dal, or vegetable stir-fry.

Prepare the Tempering (Tadka)

• Heat sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
• Next, add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown.
• Add the broken dried red chillies, curry leaves, and a pinch of hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic. Be careful not to burn the spices.

Finish and Serve

• Immediately pour the hot tempering over the eggplant mixture. You should hear a satisfying sizzle.
• Mix well to incorporate the tempering throughout the pachadi. Let it rest for at least 10 minutes to allow the flavors to meld.
• Serve Vankaya Pachadi with hot steamed rice and a dollop of ghee, or as a side for dosa or idli.