PUFFED INDIAN BREAD MADE WITH RICE FLOUR

                                             RHONTTAS

RHONTTAS AND DALI THOY

RECIPE SOURCE :GSB CUISINE
MAKES 10-14 poori

INGREDIENTS

RICE FLOUR-1 CUP
WATER-3/4 CUP
CUMIN SEEDS/JEERA-1/2 TSP
SALT AS NEEDED
OIL AS NEEDED
NEAT PLASTIC SHEET

METHOD:

1.IN A SAUCEPAN BOIL THE WATER.ONCE IT STARTS BOILING ADD JEERA .AFTER 5 SECONDS ,SWITCH OFF THE FLAME.WATER IS READY TO USE.

2.NOW IN A MIXING BOWL ADD THE FLOUR,SALT AND WATER (WHILE ADDING WATER       BE CAREFUL)AND BEGIN TO KNEAD WELL SO AS TO GET A SMOOTH DOUGH.

3.NOW PINCH BALLS OF EQUAL SIZES.

4.NOW TAKE A PLASTIC SHEET ,GREASE IT WITH OIL.APPLY LITTLE OIL ON YOUR          HANDS TOO . NOW TAKE A BALL KEEP IT ON THE SHEET AND BEGIN TO PRESS WITH   YOUR FINGERS AND MAKE A ROUND SHAPE OUT OF IT.ONCE IT DONE.   WE WILL DEEP FRY THEM.

    NOTE:HERE WE WONT USE A ROLLING BOARD AND STICK INSTEAD  WE WILL USE            PLASTIC SHEET AND OUR HAND AND FINGERS  FOR ROLLING THE BALLS INTO                  ROUND SHAPED POORIS.  

5.NOW HEAT OIL IN A KADAI AND DEEP FRY THE POORIS...SERVE WITH DALI THOY/TOOR   DAL CURRY/PIGEON PEA CURRY/THUVARA PARIPPU CURRY.
   ENJOY..

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