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rice pooris recipe | tandalache vade recipe | rice poori recipe with rice flour

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rice pooris recipe, tandalache vade recipe
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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 bengali luchi, whole wheat pooris, mangalore banana pooris, singhare ki poori, masala poori and rajgira ki pooris.

tandalache vade or rice pooris recipe below:

4.5 from 2 votes
rice pooris recipe
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rice pooris recipe | tandalache vade recipe | rice poori recipe with rice flour
prep time
40 mins
cook time
20 mins
total time
1 hr
 
rice pooris recipe - crisp as well as soft pooris made with rice flour. gluten free and vegan recipe.
course: main course
cuisine: indian, maharashtrian
servings: 10 to 12 pooris
author: dassana
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:
  1. 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.
  2. with a spoon stir well. cover 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.
  5. apply a little oil on your palms while kneading.
  6. if the dough looks dry and crumbly, then add a bit of more warm water and continue to knead.
  7. cover and let the dough rest for 25 to 30 minutes more or till it cools completely.
  8. make small or medium balls from the dough. keep the balls covered with a lid.
frying rice pooris:
  1. keep oil for deep frying in a kadai or pan.
  2. then apply some oil in your hands or on the ball. place the ball on a zip lock bag or plastic sheet.
  3. 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.
  4. gently remove the poori from the zip lock bag and slid it into hot oil.

  5. add only one or two pooris, depending on the size of your kadai. wait for the rice poori to start getting puffed up.

  6. then gently press and nudge the poori, in circular motion, so that the poori puffs completely.
  7. 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.
  8. 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.
  9. 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.

mix spices with 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.

add hot water to rice flour mixture

3. add 1 tsp oil or ghee. then begin to mix everything with your hands.

stir rice flour mixture

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.

rice pooris dough

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.

rice pooris dough ball

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.

making rice pooris

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.

rice flour pooris

8. gently remove the poori from the cling film and slid it into hot oil.

frying rice pooris

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.

frying rice pooris in kadai

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.

puffed up rice pooris

11. flip the rice pooris once or twice more, till you see a pale golden color.

making rice pooris recipe

12. remove and drain the rice pooris on paper towels to remove excess oil.

rice pooris recipe, tandalache vade recipe

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.

rice pooris recipe, tandalache vade recipe




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Reader Interactions

{ 35 Responses }

  1. 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.

  2. 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!

  4. 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

  6. 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.

  7. 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.

  8. I am just confused at the first part…you said warm it for 20 to 25 mins…with the flame or without?

    Thanks 🙂

  9. hi dassana,
    i have gone through few recipes of yours, and they turned out good,
    i request you to please please please post up the recipe on how to make jowar roti (jaari ki roti) the one made with hot water to make the dough, and while cooking too water is spread on the roti.
    as my in-laws prefer to eat this type of roti. and i am zero in it 🙁

  10. I’ve got the same idea than someone here even before seeing the recipe:a sweet version. You said that it should be flipped once or twice after flipping it.
    Is this necessary if it’s already golden after flipping it once?Should I cook on medium heat?

    • not necessary. if its turned golden and the oil has stopped sizzling, then you just need to flip once. yes you can fry on medium heat. i think i will have to post a sweet version of rice pooris.

  11. Awesome! I love pooris and will totally be trying this recipe. Btw I made the paneer tikka masala from this site tonight and it was excellent (if I do say so myself….)

  12. Good one, will try it soon and let you know. Back in my place in Kerala, they make a similar poori called ‘varutha pathiri’. I had tried it a few times, only difference is in the spice mix. What’s added instead in this version is crushed coconut, shallots, green chillies and fennel. That would be slightly thick, and is had with evening tea. There are many other versions of ‘pathiri’ as well (you’d be aware of, probably), and they are normally regulars in muslim families. They make it super thin (the non-fried version)..Thank you for sharing this recipe.

    • thanks anu for your inputs. i know of pathiri. but as you said, there are many versions. i will try to make this version which you shared with coconut, shallots etc. i am sure these would taste damn good with tea.

  14. can we make it sweet…i mean instead of spices cn we add sugar???
    pls do tell the procedure for dat.