VELLA POORI

This receipe is famous among Tamil Jains.

INGREDIENTS:-


Idli Rice - 1 cup (200 gms )

Toor Dal - 1/4 cup less 2 teaspoon ( that is 50 gms - 10 gms = 40 gms)

Dry Red Chilly  - 2 nos.

Black pepper powder - 1/2 teaspoon

Cumin Powder - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Turmeric - 1/4 teaspoon

Salt to taste

Oil for deep frying



METHOD:-

First, Wash and Soak Idli Rice with Red chillies and Toor dal separately for 2 hours.

After 2 hours, Drain all the water from idli rice and toor dal and set aside the water.

In a mixer jar, first grind the toor dal ( not a fine paste), transfer it to a bowl and then grind the idli rice (like rava / Sooji texture) and mix it with toor dal mixture.

Grinded Rice

Add salt,  black pepper powder, cumin powder, asafoetida and turmeric to the above mix. And mix well.

All powders with rice mixture.

Now, bind all the ingredients and prepare a dough. In a kadai, or pan, heat oil.

Divide the dough in small-sized balls and place it on a paper towel. Place a dough-ball, above a piece of cloth and press it using hands to make pooris.

poori making using cloth, balls kept on paper towel

Drop a small amount of dough into the hot oil. If the ball rises immediately, the oil is hot enough to prepare vella pooris.

Drop the vella poori into the oil, and keep it in sim / low flame. Tilt the other side and fry  for a while. Remove the fried vella poori. Repeat the process for the remaining dough.

Note:- The reason for placing the dough on paper towel, and using cloth for poori making, is to  remove excess water from the poori. And the poori remains soft.