rice pooris recipe with step by step photos – some days when i make usal or the black peas curry, i make rice pooris and sometimes rice bhakri/roti.
the pooris are easy to prepare and are made with rice flour. just that you need to knead it with hot water. the pooris are lightly spiced with coriander, cumin and fennel powder. at mom's place rice pooris are made this way. they also make rice bhakri in a similar way.
the kneading time is less than what is required to knead whole wheat flour. thats one of my incentives for kneading dough made with gluten free flours
in marathi, these rice pooris are called as tandalache vade (rice is called as "tandul" in marathi). they are a specialty made in the malvan-goan regions of the coastal indian belt. there are some variations in the preparation. this recipe is i have posted is an easy quick one. this recipe does not have urad dal flour/black gram flour and chickpea flour, hence i am not calling these malvani vade.
a crisp outer texture and a softer inner texture, makes these pooris or vade a good accompaniment with a coconut based curry or vegetable dish. usually these vades, are had with chicken curry. vegetarians have these with the kale vatanyache sambar/usal. they also taste good with kale vatanaychi amti (black peas curry).
these rice pooris go very well with a coconut based lentil/legume/sprouts curry or a vegetable dish. you can also just have them plain.
step by step tandalache vade or rice pooris recipe:
1. mix the spice powder – fenugreek, coriander, fennel, cumin and salt with the rice flour.
2. heat the water till its begins to boil. add the hot boiling water to the rice flour mixture.
3. with a spoon stir well. cover the bowl with a lid and let this mixture become warm, for about 20 to 25 mins.
4. add 1 tsp oil or ghee. then begin to mix everything with your hands. the mixture will be a bit hot or warm while kneading. knead till smooth and even. apply a little oil on your palms while kneading. cover and let the dough rest for 25 to 30 minutes more, till it cools completely.
5. make small or medium balls from the dough. keep the balls covered with a lid. keep oil for deep frying in a kadai or pan.
then apply some oil in your hands or on the ball. place the ball on a zip lock bag or plastic sheet.
6. with your fingers or palms, flatten the ball to a round size till you get the shape of a poori. the poori should not be thick nor thin.
7. apply more oil if required while flattening the dough. you can also keep the dough between two sheets of plastic or zip lock bags and then roll gently with a rolling pin.
8. gently remove the poori from the cling film and slid it into hot oil.
9. add only one or two pooris, depending on the size of your kadai. wait for the poori to start getting puffed up. then gently press and nudge the poori, in circular motion, so that the poori puffs completely.
10. with a slotted spoon, turn over the poori and fry the other side. on this side, also you can press and nudge the poori, if the poori did not puff completely the first time.
11. flip the rice pooris once or twice more, till you see a pale golden color.
12. remove and drain the rice pooris on paper towels to remove excess oil.
serve rice pooris hot with any beans or legumes curry like kala vatana amti or malvani usal or chawli usal or kala chana usal.
if you are looking for more pooris recipes then do check bengali luchi, whole wheat pooris, mangalore banana pooris, singhare ki poori and rajgira ki pooris.
tandalache vade or rice pooris recipe below:
rice pooris recipe | tandalache vade recipe
Author: dassana
Recipe type: main
Cuisine: maharashtrian, indian
Serves: 10 to 12 pooris
Ingredients (american measuring cup used, 1 cup = 250 ml)
- 1.5 cups rice flour
- 1.5 cups water or add as required
- ½ tsp coriander powder/dhania powder
- ½ tsp cumin powder/jeera powder (optional)
- ½ tsp fennel powder/saunf
- a pinch of fenugreek powder
- 1 tsp oil for the dough
- salt as required
- oil for deep frying the pooris
Instructions
- mix the spices and salt with the rice flour. heat the water till its begins to boil. add the hot boiling water to the rice flour mixture.
- with a spoon stir well. cover with a lid and let this mixture become warm, for about 20 to 25 mins.
- add 1 tsp oil or ghee. then begin to mix everything with your hands.
- the mixture will be a bit hot or warm while kneading. knead till smooth and even.
- apply a little oil on your palms while kneading.
- cover and let the dough rest for 25 to 30 minutes more or till it cools completely.
- make small or medium balls from the dough. keep the balls covered with a lid.
- keep oil for deep frying in a kadai or pan.
- then apply some oil in your hands or on the ball. place the ball on a zip lock bag or plastic sheet.
- with your fingers or palms, flatten the ball to a round size till you get the shape of a poori. the poori should not be thick nor thin. apply more oil if required while patting the ball.
- gently remove the poori from the zip lock bag and slid it into hot oil.
- add only one or two pooris, depending on the size of your kadai. wait for the poori to start getting puffed up.
- then gently press and nudge the poori, in circular motion, so that the poori puffs completely.
- with a slotted spoon, turn over the poori and fry the other side. on this side, also you can press and nudge the poori, if the poori did not puff completely the first time.
- flip the rice poori once or twice more, till you see a pale golden color. remove and drain the rice pooris on paper towels to remove excess oil.
- serve rice pooris hot with any beans or legumes curry.
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