Dal Poori

Dal Poori Recipe | How to Make Dal Poori | Dal Poori

What is Dal Poori ?

A puffed up poori with a crunchy exterior and melt in mouth interior is dal poori. It is flavourful. But what makes it distinct is its texture. Powdered dal is added while preparing the dough for dal poori and it gives an awesome texture to the pooris and also ensures that the pooris are puffed. Dal pooris, for that matter, any poori can be served for breakfast or at tea time or with Indian gravies for lunch or dinner or with any side dishes for brunch.

Let’s talk about the ingredients for dal poori

Well no one told me that such a poori exists. It so happened, that I had made urad dal ki kheer, to make that I had ground urad dal and removed the powdered dal. But I did not discard it. Instead while making poori with chana masala and urad dal ki kheer; I decided to make dal ki poori.
I used urad dal because I wanted to use the powdered urad dal. Well you can try using any other dal. Though I was too happy with the results, so I won’t experiment with any other dal, at least not in near future…
Flavoring, I had kept it very basic. I added, carom seeds (ajwain) which is like the tempering (tadka) of the poori. I can’t imagine pooris without ajwain. Along with ajwain I added some other basic flavors such as red chili powder and coriander powder and some freshness with chopped coriander and green chilies. And obviously salt to taste!

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How To Make Dal Poori

1. Grind 1/2 cup dal.

Dal Poori

2. Not very fine. Semolina like texture.

Dal Poori

3. In a large bowl/plate, add 2 cups whole wheat flour, powdered dal, salt to taste, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp carom seeds, 1/4 tsp turmeric powder, a handful of chopped coriander and 1 chopped green chili.

Dal Poori

4. Add 2 tbsp hot oil.

Dal Poori

5. Mix everything.

Dal Poori

6. Use water to make a dough.

Dal Poori

7. Make semi-stiff dough.

Dal Poori

8. Let it rest for 10 minutes.

Dal Poori

9. After 10 minutes, re-punch the dough.

Dal Poori

10. Make balls and then flatten them. Basically, make pedhe. (Mr. Word is asking me what are pedhle)

Dal Poori

11. Roll the flatten balls. Don’t roll too thin.

Dal Poori

12. Heat sufficient oil.

Dal Poori

13. Once the oil is hot deep fry the pooris.

Dal Poori

14. Till they turn golden brown.

Dal Poori

15. Bon appétit.

Dal Poori

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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