Rice poori are crisp as well as soft pooris made with rice flour. Gluten free and vegan recipe.
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Servings: 10 to 12 pooris
- 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
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 the rice poori on paper towels to remove excess oil.
Serve rice poori hot with any beans or legumes curry.