rice pooris recipe with step by step photos – some days when i make usal or 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, fenugreek and fennel powder. at mom’s place rice pooris are made this way. they also make rice bhakri in a similar way minus the spices.
the kneading time is less than what is required to knead whole wheat flour dough. thats one of my incentives for kneading dough made with gluten free flours like rice flour or millet 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-konkan-goan regions of the coastal indian belt. there are some variations in the preparation. the recipe 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).
serve these rice with with a coconut based lentil/legume/sprouts curry or a vegetable dish.
if you are looking for more poori recipes then do check:
tandalache vade or rice pooris recipe below:
rice poori recipe
Ingredients (1 cup = 250 ml)
- 1.5 cups rice flour
- 1.5 cups water or add as required
- ½ teaspoon coriander powder (dhania powder)
- ½ teaspoon cumin powder (jeera powder) - optional
- ½ teaspoon saunf (fennel powder)
- 1 pinch methi powder (fenugreek powder)
- 1 teaspoon oil for the dough
- salt as required
- oil for deep frying the pooris
How to Make Recipe
making batter for rice pooris:
- 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.
- if the dough looks dry and crumbly, then add a bit of more warm water and continue to knead.
- 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.
frying rice pooris:
- 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 rice 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.
step by step tandalache vade or rice pooris recipe:
1. mix the spice powders – a pinch of fenugreek powder, ½ tsp coriander powder, ½ tsp fennel powder, ½ tsp cumin powder and salt with 1.5 cups rice flour.
2. heat 1.5 cups water till its begins to boil. add the hot boiling water to the rice flour mixture. with a spoon stir well. cover the bowl with a lid and let this mixture become warm, for about 20 to 25 mins.
3. add 1 tsp oil or ghee. then begin to mix everything with your hands.
4. 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 or veg shakuti curry.
the recipe was awesome!But its name is RAUNTAUS in konkanis of kerala.I love your recipes and always refer this for cooking.I am a student and beginner in cooking.My family loves the food I make and the credit goes to dassanaji for your wonderful recipes
thanks navami for this wonderful feedback. glad to know. also thanks for sharing the konkani name. happy cooking.
Hey D , I made these last night for the first time . They were a bit more on the crispy side , but me and my 2 year old loved them . Thank you for cranking out all these relish recipes ! You have become a life savior for me in preparing healthy dishes for my daughter . I especially loved all your dal recipes . They are simply delish .
thank you preethi. these are crisp but not very crisp. if you fry on a medium or medium-high flame, they will be just crisp. but i am glad that you and your daughter enjoyed them.
Hi! Just found your amazing site today and i’m going straight to the kitchen to prepare a special dinner with your recipes. You inspired me! It’s a hard work, but you really help those of us that don’t have the knowledge of your tradition, the photos are extremely helpful.
My husband can’t eat gluten, is there any type of Indian bread without gluten?
Can’t thank you enough!
thanks a lot claudia. feeling good after reading your comment. in india, we do have some gluten free breads. with rice flour, we also make rice breads. the method is same as shown above. just that we roast the bread on a skillet/tawa instead of frying. i have posted some links of more gluten free breads. you should be able to get sorghum flour and finger millet flour in a indian grocery store.
jowar bhakri (made from sorghum flour) – https://www.vegrecipesofindia.com/jowar-roti-recipe-jowar-bhakri/
bajra roti (made from finger miller flour) – https://www.vegrecipesofindia.com/bajra-roti-bajra-bhakri/
kuttu ki roti (made with buckwheat flour) – https://www.vegrecipesofindia.com/kuttu-ka-paratha-kuttu-ki-roti/
singhare ki poori (made with water chestnut flour) – https://www.vegrecipesofindia.com/singhare-ki-poori/
ragira paratha (made from amaranth flour) – https://www.vegrecipesofindia.com/singhare-ki-poori/
I’m amazed how you find time to cook, produce this great site and still find the time to answer to our questions in a personal manner! Definitely my favourite cooking site from now on, I’ll keep learning from you!
Wish you all the best. Thks!
thankyou claudia for your kind and positive words 🙂 some time always could be removed to reply for our followers and readers. glad you like ur site and you are always welcome.
The pooris are breaking into pieces while frying them
too much moisture in the pooris. thats why they are breaking. add some more rice flour and knead again.
Hi iam zanny
I just saw ur recipes looks delicious and
I will surely try them . The most attract me is
The rice pooris. Thanx
welcome zanny. glad to know this.
Nice
excellent rice pooris and I served with rasedar aloo.yummy. Great contribution from you to people who are on no onion no garlic diet. Divine be with you and guide you. Lots of love and wishes to go further onward and upward.
thanks durga for your blessings and kind words. you can check more no onion no garlic recipes at below link:
https://www.vegrecipesofindia.com/recipes/no-onion-no-garlic-recipes/
Hi,
I love your blog…made many recipes, all worked out perfect except rice poories. They didn’t puff at all…were rather crunchy 🙁 What did I do wrong?
Cheers,
Sheetal
was the oil hot enough? if the oil is not hot, then the pooris will not puff. a test is to drop a small piece in the oil. if it comes up steadily, then the oil is hot. if too fast, then the oil is too hot. if it settles at the bottom, then the oil is not hot. another reason could be the amount of water added. if less water is added, they will become crunchy.