Ingredients

• 2 cup rice flour
• 2 tsp salt
• 1/2 cup grated fresh coconut if you are using frozen coconut bring it to room temperature
• 1 TBSP ghee or hot oil
• 1 small onion
• 1 tsp red chilli powder
• 4 to 5 green chillies if you have jeerige menasinakaayi dried powder you can use 1/4 tsp
• 1 tsp jeera/cumin seeds
• 1/4 tsp turmeric powder
• 1/4 to 1/2 cup water as needed do not add all water at once
• oil to fry the poori

Instructions

1. Grind grated coconut, onion, salt, green chillies, cumin seeds and chilli powder along with little water to a fine paste.
2. In a bowl take rice flour, turmeric powder and ghee or heat the oil and add it and mix it well.
3. Now add the ground paste and mix it. Add water if needed.
4. Mix it to a medium hard dough.
5. Heat and grease the plantain leaf (or grease a plastic sheet).
6. Take around 2 TBSP dough, make a ball like this.
7. Place it on the greased surface and pat it with the palm to make circle.
8. like this.
9. It should not be very thick.
10. Once you are ready, keep the oil on medium heat.
11. Once the oil is hot enough, gently put the prepared poori.
12. Press it gently on top of the poori with a perforated ladle,
13. it helps the poori to puff up.
14. Fry the pooris until it turns golden brown on both sides,
15. Remove it and transfer the poori on to a paper towel or colander.
16. Repeat the same procedure to make remaining pooris.
17. Enjoy this hot rice pooris with coconut chutney or saagu.