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37 Comments

  1. 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 recipes5 stars

  2. 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 .

    1. 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.

  3. 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!

    1. 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/

      1. 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!

        1. 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.

  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

  5. 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.

  6. 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

    1. 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.

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

    Thanks 🙂

  8. 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 🙁4 stars

  9. 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?

    1. 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.

  10. 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….)

  11. 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.

    1. 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.

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