Vadappam is a deep-fried Rice poori from Karnataka made with rice flour, flavoured with cumin seeds and salt. This is traditionally served for breakfast with onion or coconut chutney.
I decided to make this recipe when I was making my list of A to Z Indian Pooris and came to decide on V. This is a traditional and popular breakfast dish. I knew I have quite some rice flour-based pooris, however, the recipe again is a different one and it was worth trying it out.
Though our schedule is always to make pooris for Sunday breakfast, since this month we decided we would shift it to some weekday dinner as it becomes too hectic on Sundays. I had plans of making these during September and I ended up making these only now.
The pooris are made with cooked rice dough and one of the important steps to make sure your pooris don't absorb too much oil is to cool it down and knead it well again before frying. These pooris are served with Chintaku palya for Breakfast. These Vadappam with Chintaku palya is a famous breakfast combo in Karnataka. Vadappam or Vadappi are the other names by which these rice pooris are referred.
We are starting the BM#117, week 3, where I will be sharing my A to Z Indian Pooris. This month it will be V, W, and X alphabets.
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Step By Step Pictures for making Vadappam
Ingredients Used in making these Pooris
Rice flour is cooked in hot water along with cumin seeds and salt.
Cumin Seeds add a lot of flavour to the pooris.
After cooking the dough, allow it to cool down before adding more regular water to knead to a soft dough. This step is important to prevent the pooris from absorbing lot of oil while fying.
The rolling method is same as how I did in Rontose
Vadappam ~ A to Z Indian Pooris
- 1 cup Rice Flour
- 1/4 cup Water
- 1 tsp Cumin Seeds / Jeera
- Salt to Taste
- In a saucepan, bring the water to a boil. Add salt and cumin seeds.
- When the water starts to boil, add the rice flour and mix well quickly.
- Transfer to a wide bowl and let it cool completely. Make sure you let the dough cool down and then add regular water to knead to a smooth dough.
- This step is important as otherwise, the pooris will end up absorbing more oil while it is fried.
- Knead to a smooth dough and let it sit for 5 to 7 mins.
- Divide the dough into small lemon sized balls.
- Heat oil in a deep thick bottomed Kadai for deep frying.
- The best method to roll these poori out is the same as how we do with Rontose.
- By placing the balls in between greased plastic sheets and pressing out a disc.
- However, since I was making very few pooris, I went ahead with rolling it out.
- When the oil is hot, slide the pooris and press it to puff up. Make sure you let the poori cook well on one side before flipping to the other side.
- Cook on both sides, when done, remove using a slotted ladle onto a kitchen towel.
- Traditionally these rice pooris are served with Chintaku-Onion palya and Coconut chutney.
- I served with Chana Masala.
This was part of the AtoZ series I did on Indian Pooris, for the entire collection of A to Z Indian Pooris, check the roundup.
If you are looking for different options for Indian Breakfast and feel adventurous about making it in alphabets, do see the roundup of A to Z Indian Breakfast dishes.