Puri or Poori is the quintessential deep fried, puffed bread in the Indian subcontinent made with whole wheat flour dough. Of the many variations like Luchi, Bhatura, bedmi, etc., Vade is the Maharashtrian special. These unique pooris are traditionally made of rice flour (also called Tandalache Vade), and sometimes with a mix of various lentil and cereal flours. The classic combination is to pair the Rice Puri with a robust curry, especially that of legumes/sprouts/lentils or with an usal. The recipe of this spiced Rice Vade is not that difficult and can be made in place of your regular wheat puris too, once a while.

About Rice Puri

Whenever I make Rice Puri or bhakri at home, I usually make the black peas curry or Usal that goes as a perfect accompaniment with these breads.

As rice is called as ‘tandul’ in Marathi, the Rice Poori is also referred to as the Tandalache Vade in Maharashtra. You can also call them as Rice Vada (singular) or Rice Vade (plural).

But don’t confuse Vade with the vada, which can be varieties of batter-coated spiced fritters like Batata Vada, Dal Vada, Sabudana Vada and the likes, or the popular South Indian savory donut Medu Vada.

Rice Vada is also a specialty in the Malvan-Konkan regions of the Indian coastal belt. Gluten free and vegan too.

Make these rice vade and pair them with a sprouts or legumes curry or usal accompanied with onions, lemon slices or a pickle and a serving of the refreshing Solkadhi.

More on Rice Vada

The main ingredient in these Vade is obviously the rice flour, which is mixed with spice powders like coriander, cumin, fennel, fenugreek and salt. This mixture is then kneaded into a smooth and even dough with hot water. Finally, the dough is kept to rest for about half an hour or more.

This is how even my mother makes Rice Puri as well as rice bhakri (rice flatbread). The only modification is that the bhakri dough does not have spices. One of the incentives to opt for gluten free flours like rice or millet flour is that the kneading time reduces. Thus, a rice flour dough is made faster than a whole wheat flour dough.

There can be some variations in the preparation of the Rice Vada. Mine is a quick and easy recipe. It does not have urad dal (black gram) flour and gram flour as well. Hence, not the typical Malvani Vade.

The crisp outer texture and the soft inner texture makes the Rice Vada a perfect bread for any coconut-based curry or vegetable dish. Vegetarian options also include pairing these with vatanyache sambar/usal or vatanyachi amti.

Step-by-Step Guide
How to make Rice Puri

Prepare dough

1. Mix the spice powders – 1 pinch fenugreek powder, ½ teaspoon coriander powder, ½ teaspoon fennel powder, ½ teaspoon cumin powder and salt with 1.5 cups of rice flour in a bowl.

2. Heat 1.5 cups water till its begins to boil. Add the hot water to the rice flour mixture and with a spoon, stir well. 

Cover the bowl with a lid and keep it for 20 to 25 minutes or till the mixture become warm.

3. Add 1 teaspoon oil or ghee to the rice flour mixture. Begin to mix everything with your hands.

4. The mixture will be a bit hot or warm while kneading. Knead till smooth and even keeping in mind that the heat can be handled by you.

Apply a little oil on your palms while kneading. Cover and let the dough rest for 25 to 30 minutes or more, till it cools completely.

Make Rice Puri

5. Make small or medium balls from the dough. Keep the balls covered with a lid. Keep oil for deep frying in a kadai or pan. 

Then, apply some oil in your hands or on the ball. Place the ball on a zip lock bag or plastic sheet.

6. With your fingers or palms, flatten the ball to a round size till you get the shape of a poori. The poori should not be thick nor thin.

7. Apply more oil if required while flattening the dough. You can also keep the dough between two sheets of plastic or zip lock bags and then roll gently with a rolling pin.

Fry Rice Vada

8. Gently remove the puri from the plastic sheet and slide into the hot oil.

9. Add only 1 or 2 puris, depending on the size of your kadai. Wait for the puri to begin puffing up. Then, gently press and nudge the puri in circular motion, so that it puffs completely.

10. With a slotted spoon, turn over the puri and fry the other side. On this side also, you can press and nudge the puri, if it did not puff completely the first time.

11. Flip the puri once or twice more, till you see a pale golden color.

12. Remove and drain the puris on paper towels to remove excess oil.

13. Serve Rice Puri or Rice Vada hot with any beans or legumes curry like usal or amti.

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South India has myriad ways in which it uses lentils and vegetables, just like the rest of India. Also, each region in South India has its own way of preparing dishes with dals and veggies being the hero ingredient in them. One such preparation is the kootu, which is typically a lentil dish with any vegetable, coconut, herbs and spices. This Cabbage Kootu is a delicious variation made with cabbage, moong lentils, coconut and spices.

What is Kootu

Call it ‘Kootu Curry,’ ‘kootukari’ or ‘kootu,’ this traditional dish from the South Indian cuisine simply means a thick vegetable and lentil/legume curry. When literally translated, ‘kootu’ means ‘a combination/mix.’

Hence, a typical kootu recipe would primarily mean a mix of veggies, legumes or lentils simmered in a lightly spiced coconut gravy. Kootu is a classic dish which is a part of many religious festivals and also special occasions like weddings, etc.

The vegetables range from cauliflower, cabbage, green beans to raw banana, elephant foot yam to White Pumpkin, yellow pumpkin, bottle gourd, snake gourd, chow chow. Various mix vegetables, leafy greens are also preferred to make kootu.

The lentils and legumes like black chickpeas, black eyed beans, chana dal, tur dal, moong dal, etc are some varieties that are commonly included. One of the variant is this Cabbage Kootu made with yellow moong lentils and cabbage.

Since the dish is South Indian in nature, the preferred cooking fat used for this dish is coconut oil. Along with this, other staple regional ingredients that are added in a kootu are fresh coconut, curry leaves and mustard seeds. The flavor profile of this dish is towards the non-spicy bit, sometimes slightly sweet too.

About Cabbage Kootu

This Cabbage Kootu, which also has a ground coconut paste and spices, is of thick consistency. Just like a kootu is supposed to be. I cook both the cabbage and the dal together, but you can cook them separately as well. You can cook both these in a pressure cooker with just 1.5 cups of water.

I also prepare the Cabbage Kootu with moong lentils. However, you can use tur dal (pigeon pea lentils) or half-half both of moong dal and tur dal as well. I would also mention that the taste of cabbage in this dal is not that prominent.

Cabbage Kootu is also a vegan recipe since all the ingredients used in preparing this dish are plant-based. In addition to this, another mix vegetables and lentil curry recipe that is common at my home is this Poricha Kuzhambu.

This recipe of Tamil Nadu style Cabbage Kootu is quite easy. You can cook the lentils and cabbage together in a pot on the stovetop (like in this recipe), Instant Pot or a stovetop pressure cooker. It tastes amazing with a basic steamed rice, a side of some veggie stir fry/roast, a pickle and some papadums.

Step-by-Step Guide
How to make Cabbage Kootu

Cook Cabbage and Moong Dal

1. Rinse ½ cup moong dal a couple of times in water. Then, add the lentils in a thick bottomed pot or pan.

2. Next, add 2 to 2.5 cups chopped cabbage. Also, add ¼ teaspoon turmeric powder.

If you prefer, cook the moong dal and cabbage in a 3 litre stovetop pressure cooker with 1.5 cups water on medium heat for 3 to 4 whistles. When the pressure falls naturally in the cooker, then only open the lid.

If you have instant pot, cook the lentils and cabbage with 1.5 cups water on manual mode on high pressure for about 10 minutes. After the pressure cooking is complete, let the pressure drop naturally – about 20 minutes and then open the lid.

3. Pour 2 to 2.25 cups water.

4. Place the pan on a stovetop. Cover it with a lid.

5. Simmer on medium or medium-low heat till both the moong dal and cabbage are cooked.

6. Check and stir at intervals, while the cabbage and dal is cooking. If required, you can add more water.

Make Coconut Paste

7. Take ¼ cup grated fresh coconut, 1 to 2 chopped green chilies (½ to 1 teaspoon chopped) and 1 teaspoon cumin seeds in a chutney grinder jar.

Add 2 to 3 tablespoons water. To make the kootu taste spicier, add 3 to 4 green chilies.

8. Grind to a smooth and fine paste. Cover and keep aside.

Make Cabbage Kootu

9. The moong lentils need to be softened well and become mushy. Mash the moong lentils with a spoon. There should not be any separately visible moong dal.

Cooking moong dal and cabbage takes about 40 to 45 minutes on medium-low heat in a pan on the stovetop.

10. Now, add the prepared coconut paste.

11. Season with salt.

12. Mix very well. Add some water at this step, if the dal looks very thick.

13. Simmer on low heat for 4 to 5 minutes. Stir at intervals so that the dal does not stick to the bottom of the pan.

14. Then, add 2 teaspoons rice flour. Rice flour is optional and you can skip if you want. It is used for thickening.

15. Mix very well and cook the kootu for 5 to 6 minutes or till the dal comes to a gentle boil.

Stir while dal is cooking, so that the lentils do not stick to the base of the pan. Switch off the heat and cover the pan.

Temper Cabbage Kootu

16. In a small frying pan, heat 1 tablespoon coconut oil. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal.

17. Fry till the mustard seeds crackle and the urad dal turns golden. Instead of coconut oil, you can also use sesame oil (gingelly oil), peanut oil or sunflower oil.

18. Then, add 10 to 12 curry leaves and a pinch of asafoetida. Stir and switch off the heat.

19. Pour the tempering with the oil in the Cabbage Kootu. Cover the pan for 5 minutes so that the tempering flavors infuse in the kootu.

20. Add 2 tablespoons chopped coriander leaves and mix well. Coriander leaves are optional and you can skip if you do not have.

21. Serve Cabbage Kootu hot with steamed rice.

Expert Tips

For the best flavor and taste, preferably make the cabbage kootu with unpolished moong dal. Make sure that the mung lentils are within their shelf life and not old.Instead of green cabbage, this recipe can also be made with purple cabbage. Cook the moong dal till it is nicely softened and becomes mushy. The lentil grains should not be separately visible.This recipe has the use of rice flour in it to thicken the curry. You can skip it, if you want.To make the tempering, you can also use sesame oil, peanut oil or sunflower oil in place of coconut oil.Garnishing can be done with some chopped coriander leaves. If it’s not there at your home, don’t add it.More South Indian Lentil Varieties To Try!Moderate • 8 hrs 55 minsChickpeas RecipesKadala Curry | Kadala KariModerate • 30 minsDal (Lentils) & LegumesTomato Pappu | Tomato Dal25 minsDal (Lentils) & Legumesparippu curry recipe, how to make parippu curry | moong dal curryEasy • 30 minsDal (Lentils) & Legumesdrumstick dal