Mutta Thoran, Rice Bhakri and Tomato Chutney

Ingredients

• 2 cup Rice Flour (finely ground is best)
• 2.5 cup Water
• 0.75 tsp Salt
• 1 tsp Oil (optional, for a softer dough)

Instructions

1. 1

   Prepare the 'Ukad' (Dough Starter)

   • In a wide pan, bring 2.5 cups of water to a rolling boil over medium-high heat.
   • Add the salt and optional oil and give it a quick stir.
2. 2

   Form the Initial Dough

   • Reduce the heat to the lowest setting. Add the 2 cups of rice flour all at once.
   • Using a wooden spoon or spatula, mix quickly and vigorously until the flour absorbs all the water and forms a crumbly mass.
   • Turn off the heat, cover the pan with a lid, and let the dough steam for 5-7 minutes. This step is crucial for softening the flour.
3. 3

   Knead the Dough

   • Transfer the hot dough mixture to a large plate (parat) or a clean countertop.
   • Once it's cool enough to handle but still very warm, dip your hands in a bowl of cool water to prevent sticking and burning.
   • Knead the dough for 5-6 minutes using the heel of your palm, pressing and folding until it becomes completely smooth, soft, and pliable without any cracks.
4. 4

   Shape the Bhakris

   • Divide the smooth dough into 8 equal-sized portions.
   • Take one portion and roll it between your palms to form a smooth, crack-free ball.
   • Flatten it slightly and dust it generously on both sides with the extra rice flour for dusting.
5. 5

   Pat or Roll the Bhakri

   • Place the dusted ball on a flat surface. Using your fingers and palm, gently pat and rotate the dough to form a thin, even circle about 5-6 inches in diameter.
   • Alternatively, you can use a rolling pin very gently. Keep dusting with flour as needed to prevent sticking.
6. 6

   Cook and Puff the Bhakri

   • Heat a cast-iron tawa or a non-stick griddle over medium-high heat. Carefully lift and place the bhakri on the hot tawa.
   • Cook the first side for about 45-60 seconds, until the top looks slightly dry.
   • Flip the bhakri. Cook the second side for 1 to 1.5 minutes, until light brown spots appear.
   • Flip it one last time. Using a folded clean kitchen towel or a flat spatula, gently press down on the bhakri, especially around the edges, to encourage it to puff up completely.
   • Once puffed and cooked through, remove it from the tawa.
7. 7

   Serve

   • Place the cooked bhakri in a casserole dish lined with a cloth to keep it soft and warm.
   • Repeat the patting and cooking process for the remaining dough balls.
   • Serve hot with curry, chutney, or vegetables.

Ingredients

• 400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
• 1 medium Red Onion (Approx. 150g, roughly chopped)
• 2 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 4 cloves Garlic (Peeled and roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
• 1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Water (As needed for grinding)

Instructions

1. 1

   Sauté Dals and Aromatics

   • Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
   • Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
   • Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2. 2

   Cook the Tomatoes

   • Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
   • Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
   • Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3. 3

   Cool and Grind the Mixture

   • Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
   • Once cooled, transfer the entire mixture to a blender or mixie jar.