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

Rice puri 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 poori 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 puri with With a coconut based lentil/legume/sprouts curry or a vegetable dish.

If you are looking for similar recipes then do check:

• Jowar roti
• Bhatura recipe
• Puri recipe – made with whole wheat flour.
• Mangalore buns
• Thalipeeth recipe

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rice puri

4.88 from 8 votes

By Dassana Amit

Rice poori are crisp as well as soft pooris made with rice flour. Gluten free and vegan recipe.

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Prep Time 40 mins

Cook Time 20 mins

Total Time 1 hr

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Cuisine Indian, Maharashtrian

Course: Main Course

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Servings 10 to 12 pooris

Units

Ingredients

• ▢ 1.5 cups rice flour
• ▢ 1.5 cups water or add as required
• ▢ ½ teaspoon coriander powder
• ▢ ½ teaspoon cumin powder - optional
• ▢ ½ teaspoon fennel powder
• ▢ 1 pinch fenugreek powder
• ▢ 1 teaspoon oil for the dough
• ▢ salt as required
• ▢ oil for deep frying the pooris

Cook ModePrevent your screen from going dark while making the recipe

Instructions

making batter for rice poori

• 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 poori

• 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 poori, 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 puri once or twice more, till you see a pale golden color. Remove and drain them on paper towels to remove excess oil.
• Serve rice poori hot with any beans or legumes curry.

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How to make tandalache vade or rice poori

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.

Making rice puri

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.

Frying rice puri

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

9. Add only one or two poori, 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 puri once or twice more, till you see a pale golden color.

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

Serve rice puri hot with any beans or legumes curry like kala vatana amti or chawli usal or kala chana usal or shakuti curry.