If you're watching your weight i shall say red rice are a great option for losing weight. The fiber content are much higher than regular white rice and red rice keeps you full for longer time period. Trust me, healty food doesn't have to be boring and this red rice poori is one of it. Rich in antioxidant and magnesium, red rice known for its many health benefits. The higher content of bran in red rice help with easy digestion, higher level absorption od oxygyen needed for the body for cells growth,lower diabetes and keep heart disease away.
I bought a pack of red rice from my regular Indian groceries and tried my hands with red rice poori for a mild approach. The methods are the same way of preparing ordinary poori but wheat flour replaced with red rice flour instead. The poori puffed up well and yields a beatiful natural colur to the soft poori.
I reserved some of the red rice for my other recepi which i'll try to post soon. I shall say i'm having fun with incorporating red rice for creating recepis and giving the best for my family. I serve this red rice poori with dhal and love the combo.
Ingredients
2 cups red rice flour
1/2 cup rava/semolina
1/2 cup warm water
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying
Methods
In a large bow, add red rice flour,salt,sugar,semolina and oil. Mix well.
Add little warm water at a time to knead the dough into a dough.
Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.
Knead the dough for 1 minute and roll the dough into equal sized balls.
Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.
Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori from the sides of the pan to the hot oil.
Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.
Continue the process with remaining dough.
Serve with gravy of your choice.
Notes
The oil shall not be too hot or too cold.
The dough should not be too soft. It shall be slightly stiff.
Do not roll the poori too thin this will prevent from the poori puffing up while frying.
2 cups red rice flour
1/2 cup rava/semolina
1/2 cup warm water
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying
Methods
In a large bow, add red rice flour,salt,sugar,semolina and oil. Mix well.
Add little warm water at a time to knead the dough into a dough.
Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.
Knead the dough for 1 minute and roll the dough into equal sized balls.
Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.
Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori from the sides of the pan to the hot oil.
Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.
Continue the process with remaining dough.
Serve with gravy of your choice.
Notes
The oil shall not be too hot or too cold.
The dough should not be too soft. It shall be slightly stiff.
Do not roll the poori too thin this will prevent from the poori puffing up while frying.
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