Welcome to nishamadhulika.com Today we’ll be making samvat rice pooris for fast which taste scrumptious. These pooreis are mostly cooked in Goa, Malwa and Konkan regions and taste really tasty. Rice flour is gluten free, so these pooris are gluten free. So, those allergic to gluten can consume these pooris. Let’s start with the procedure of making pooris with rice flour. First, knead dough for making pooris. We require lukewarm water for kneading flour. So, heat 1 cup water and 2 to 3 tbsp more water. Heat the water a bit. Water is bit warm, now turn off the flame and take it out in the measuring cup for correct measurement. We have taken 1 cup (170 grams) rice flour. Add ½ tsp coriander powder, ½ tsp fennel powder, less than ½ tsp salt or as per taste and ½ tsp cumin powder. Mix well and with help of lukewarm water knead soft dough. Add water little by little and mix well. Mix the dough really well. Now knead it with hands. Knead soft dough same as required for making chapattis. Add 1 tsp oil into it. We have kneaded soft dough but the dough will puff up and turns harder. Cover the dough and keep it aside for 20 to 25 minutes, after this knead it again and make pooris. 20 minutes have passed by, now check the dough. Dough has puffed up and now make pooris from it. Dough is very soft, as its gluten free and also not too smooth. Heat sufficient oil in a wok for frying the pooris For rolling out the pooris, take a polythene sheet like this as with rolling pooris over rolling board it gets difficult in separating them it. So, use a polythene sheet for rolling the pooris as it’s easier and convenient. Make small lumps (equal to the size of small lemon) from the dough. Take one lump and roll giving it a round shape like this. Flatten it slightly with your palms. Grease the polythene sheet with some oil and place the dough ball over it. Apply some oil over the dough ball as well and cover it other side of polythene sheet. Slightly flatten it with palm and now roll it out into a thick poori with help of rolling pin. Don’t roll it too thinly. We are done with rolling the pooris. Rectify the edges of poori as they break because its gluten free. We have rolled the poori. Now check whether oil in hot. We need very hot oil for frying the pooris. Drop a small dough ball into the pan. Dough is aptly heated, as it started floating immediately. Keep the flame high. Now, place the poori in oil for frying. Remove polythene sheet from poori, separate it very gently and place it oil for frying. Press the poori gently with ladle so that it puffs up. When poori is roasted from beneath, flip the poori. Likewise prepare rest of the pooris. Make round dough balls, grease the polythene sheet, apply some oil over the dough ball, cover it with polythene sheet and roll it similarly. Poori has turned brown from both side, take it out from flame. Tilt the ladle so that excess oil is drained out and place the poori over a plate with absorbent paper. Fry the pooris until they turn golden brown in color from both sides. We have fried all pooris and with this much dough 8 to 10 pooris can be prepared. Mouth watering and crunchy rice flour pooris are ready. Making these pooris is very easy.
Just keep note of few things. Knead soft dough and not same as required for making pooris with wheat flour. Rice flour dough should be soft. Knead soft dough. Use a polythene sheet for rolling the pooris, grease it with some oil and roll very gently evenly. Make sure oil is aptly heated for frying the pooris. Place the pooris in hot oil, press it gently with a ladle to puff it up. Rice flour poori can be consumed with any thick dal, chana masala or other curry with thick gravy as per your preference. Serve any pickle or chutney along it and relish eating these tantalizing pooris Try making this recipe at your home and share your experiences with nishamadhulika.com See you soon with another delightful recipe.
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