Rice wade / rice pooris is in my to-do list for a long time. Somehow I was skeptical about the outcome. All I knew was pooris out of wheat flour and maida. And I have not heard of this before. Nevertheless, I was tempted to try it, when I saw the recipe in Sanjeev Kapoor's Dal-Roti book.
I was not disappointed with the end result. Only thing unlike regular pooris, this cannot be rolled with a rolling pin , but each one had to patted with the fingers.
Here is the recipe
Rice flour - 2 cups
fennel seeds (saunf) - 2 tblspn
fenugreek seeds(methi) - 1 tblspn
salt to taste
water - 1 1/2 cups
water - 1 1/2 cups
Oil for deep frying
Boil 1 and half cups of water with fennel and methi seeds for about five minutes. This is to extract their flavor.Strain and reheat the water. Stir in the salt and rice flour to water. Stir continuously till it comes together and the mixture leaves the sides of the pan. Transfer the dough to a bowl. If you want you can add some grated onion to the dough at this stage. I did not add. Grease you palm with oil and pinch off a lemon sized dough. Pat it to the shape of a poori , using your fingers. Heat oil in a kadai and deep fry till it is golden and cooked. Drain on absorbent paper and serve hot.
It did not puff much for me. May be on next attempt ,I will improve. It is the first time I am tasting this. I liked it with the subtle flavor of saunf and methi. Its indeed a good alternative to our regular pooris. I served with simple moong dal tempered with the usual mustard, green chilly, grated ginger. Since I had prepared on an no-onion day, there is no onion in the side too.
Rice Wade goes to Think Spice Think Fenugreek event, guest hosted by Kittie
And also to Herb Mania - Fenugreek hosted at Redchillies
On a different note:
Have a look at the pookalam done by my parents at my sister's home in Gurgaon.