Akki poori is a traditional breakfast dish made using rice floor(akki hittu). It is super easy to prepare and super tasty.
This is a breakfast dish of the Ashtagrama Iyer community. It is one of the dishes I learnt from my Mother-in-law who is an amazing cook specializing in South Indian traditional cooking.
The dish takes around 30mins to prepare 15 pooris.
Ingredients:
Rice floor - 1 1/2 cups
Semolina (fine) - 1/2 cup
All purpose floor - 2 tsp
Cumin seeds - 1 tsp
Asafoetida (hing) - 1/2 tsp
Coriander leaves - 1 tbsp [finely chopped]
Curry leaves - 1 tbsp [finely chopped]
Roasted gram - 1 tbsp
Peanuts - 1 tbsp
Desiccated coconut - 2 tbsp
Red chillies - 2-3
Salt - to taste
Oil - for frying
Method:
Roughly grind together - desiccated coconut, roasted gram, peanuts and red chillies. In a big mixing bowl, mix - rice floor, semolina(fine), all purpose floor, cumin siids, asafoetida, coriander leaves, curry leave, salt and the roughly ground mixture. I have used desiccated coconut as I did not get dry coconut in UK where I made this dish. Mix all the ingredients with water as required. Add 1 tsp of hot oil and mix well to form a thick dough.
Take a small portion of the dough and flatten it to form a poori. Make sure it is not too thin. Deep fry the poori in hot oil.
Server the hot pooris with coconut chutney. The pooris do not consume a lot of oil while frying as well and so is not too oily generally. If the pooris fluff up while frying, its a bonus!!
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