Welcome to nishamadhulika.com Today we’ll be making samvat rice pooris for fast which taste scrumptious. For making the pooris, we’ll grind the samvat rice first. We have taken ¾ cup (125 grams) samvat rice. Clean the rice first, wash them thoroughly and soak for 2 hours in water. Drain the extra water and you’ll get these soaked samvat rice. These are also known as sama rice or soma rice and come in very fine texture. Now we’ll grind them. Place the rice in mixture grinder and avoid adding extra water here. If required, you can add 1 to 2 tsp of water. We have prepared the paste for making pooris but it quite thin in consistency. We require nice dough same as required for making pooris. So, we roast it slightly in a wok. For this, place the paste in a wok. Try using non stick wok for roasting the paste as it won’t stick to the bottom. Turn off the flame and keep it at medium flame. Stir constantly and roast the rice paste until it gets thick and dry in consistency. Within 1 to 2 minutes, it gets ready. Paste has turned into nice and thick dough. It takes only 2 minute to dry the paste. Now turn off the flame. Stir for few more minutes and then take it off flame. Mash the dough until smooth. Add 1 tsp oil, 1/3 tsp sendha salt or as per taste, ¼ tsp peppercorns (crushed) into it. Coarsely ground 6 to 7 peppercorns in a Ihe mortar pestle and use. Freshly crushed peppercorns enhance the flavor. Now mash the dough with hands to mix the ingredients and until smooth. We are done with kneading soft dough required for making paranthas. Cover the dough so that it doesn’t dry or make small lumps from it first. As we’ll be making small pooris so make small lumps (equal to the size of small lemon) Now cover the lumps so that they don’t dry up. Meanwhile heat sufficient oil in a wok. Let’s start with rolling out the pooris For this, take one lump, roll same as plain poori, and grease it with some oil as well. Flatten it like this. For rolling out the pooris, we are using a polythene sheet. Spread it over a board and grease it with some oil. Place the dough ball over it and grease it with some oil as well. Fold the polythene sheet over the dough ball like this. With this the dough ball comes in between the polythene sheet. Now roll it out with your finger as very gently, as the dough is soft. As we are making the pooris for fasts, so keep the size small. But you can keep the size small or big as per your preference. We are done with rolling the poori. Remember not to keep it too thin, it should be slightly thick. Check whether oil is sufficiently hot. For this, place a small dough lump into it. We require very hot oil for frying the pooris as only then pooris puff up. Oil is sufficiently hot, as the dough ball comes up quickly. Now place the poori in to the oil for frying. Remove the polythene sheet and very gently separate the poori from it. Now place the poori in oil for frying gently. Press the poori with ladle to puff it up. Fry the poori until it turns slightly brown in color from both sides. Meanwhile make another poori. Poori has turned brown from beneath, now flip the side. Poori has now turned brown from both sides, take it out. Keep the pooris bit thick. Likewise fry rest of the pooris. Make sure you don’t over cook the pooris. The moment they turn slightly brown in color, take them out. Remember that while making other pooris, smoothen the dough balls and then flatten it. As there is no gluten in rice flour, it dries up quickly. We are done with making all pooris. Piping hot, puffy and mouth drooling samvat rice pooris are now ready. These pooris can be served with curd or fried potatoes. Making these pooris is very easy but keep note of few things. Ground the rice finely. Roast the paste until it dries up and you get nice dough. If dough dries too much while roasting, the add 1 to 2 tsp water later. Mash the dough really well until smooth. After this, roll out the pooris very gently with your fingers bit thick. While frying dough should be aptly heated Place the pooris in oil, press with a ladle to puff it up and fry until it gets slightly brown in color. Keeping all these minute things in your mind you’ll be able to make nice pooris for sure. 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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