Ringan no Oro, Bajra Rotlo and Fried Egg

Ingredients

• 2 cup bajra atta (about 250g; ensure it is certified gluten-free to avoid cross-contamination)
• 1 cup hot water (for kneading, use as needed)
• 0.75 tsp salt
• 2 tbsp bajra atta for dusting
• 4 tbsp ghee (for serving)

Instructions

1. 1

   Prepare the dough: In a large bowl, combine the bajra atta and salt. Mix well. Gradually pour in the hot water while mixing with a spoon. The water should be hot, but not boiling. Once the mixture is cool enough to handle, knead it for 5-7 minutes until you have a smooth, soft, and pliable dough. This step is crucial for soft rotlos. Divide the dough into 8 equal-sized balls.

2. 2

   Shape the rotlo: Take one dough ball and knead it again for 30 seconds to make it smooth. Dust your palms with a little dry bajra atta. Place the dough ball between your palms and start patting it gently, rotating it as you go, to form a round disc about 5-6 inches in diameter and 1/4 inch thick. Alternatively, place the dough ball on parchment paper, cover with another sheet, and gently roll it out with a rolling pin.

3. 3

   Cook the rotlo: Heat a tawa (griddle) over medium-high heat. It should be hot before you place the rotlo on it. Carefully place the shaped rotlo onto the hot tawa. Cook for about 1 minute on the first side, or until you see small bubbles forming. Flip the rotlo and cook the other side for another minute. Using a pair of tongs, carefully lift the rotlo and place it directly on the gas flame. It should puff up within a few seconds. Flip once to cook evenly. Remove from the flame and repeat the process for the remaining dough balls.

4. 4

   Serve immediately: Generously spread about 1/2 tablespoon of ghee on top of each hot rotlo. Serve immediately with a vegetable curry, baingan bharta, jaggery, or garlic chutney.

Ingredients

• 2 large Egg
• 1 tbsp Ghee (Can be substituted with vegetable oil)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Red Chili Powder (Adjust to your spice preference)
• 0.25 tsp Black Pepper Powder (Freshly ground is best)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.

2. 2

   Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.

3. 3

   Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.

4. 4

   Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.

5. 5

   Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.