3 Apr 2013

Coconut Rice Puffy Puri's | Thengai Arisi Poori's | தேங்காய் அரிசி பூரி - Flavoured with Cardamom


Coconut Rice Puri | Thengai Arisi Poori | தேங்காய் அரிசி பூரி - Flavoured with Cardamom


Ingredients :

Coconut Rice Puri | Thengai Arisi Poori | தேங்காய் அரிசி பூரி - Flavoured with Cardamom

Boiled Rice / Ponni Pulungal Arisi - 2 cups
Coconut shreds - 1/2 cup
Wheat flour / Atta flour - 3 tsp (+ or -)
Cardamom seeds - 3 nos
Salt to taste.

Method :

  • First soak Rice for 6 to 8 hours, then drain excess water.

Coconut Rice Puri | Thengai Arisi Poori | தேங்காய் அரிசி பூரி - Flavoured with Cardamom

  • Then grind into fine paste with Coconut Shreds, Cardamom Seeds and required Salt (without adding water)
  • Combine Wheat flour and ground paste to make soft dough.
  • Then divide the dough into lemon size balls.

Coconut Rice Puri | Thengai Arisi Poori | தேங்காய் அரிசி பூரி - Flavoured with Cardamom

  • Now Oil the plastic sheet, place one ball at a time, fold it and pat it by using flat bowl (not too thin and too thick) and keep aside.

Coconut Rice Puri | Thengai Arisi Poori | தேங்காய் அரிசி பூரி - Flavoured with Cardamom

  • Heat Oil in a Kadai, for deep fry, Oil should be hot but not too hot (if you drop a small piece of dough, it should fry up immediately and comes up to the surface).
  • Now keep the flame into medium and drop the Poori, when its comes up  slowly to the surface, press it gently with the ladle to puff up and cook until light brown color on both sides, ready to serve.

Coconut Rice Puri | Thengai Arisi Poori | தேங்காய் அரிசி பூரி - Flavoured with Cardamom

Serving Suggestion : Serve hot with Palak Paneer or Mutton Gravy.

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