rice pooris

INGREDIENTS:
•1.5 cups rice flour
•1.5 cups water or add as required
•½ tsp coriander powder
•½ tsp jeera powder
•½ tsp fennel powder
•a pinch of fenugreek powder
•1 tsp oil for the dough
•salt as required
•oil for deep frying the pooris
INSTRUCTIONS:
1.mix the spices and salt with the rice flour. heat the water till its begins to boil. add the hot boiling water to the rice flour mixture.
2.with a spoon stir well. cover with a lid and let this mixture become warm, for about 20 to 25 mins.
3.add 1 tsp oil or ghee. then begin to mix everything with your hands.
4.the mixture will be a bit hot or warm while kneading. knead till smooth and even.
5.apply a little oil on your palms while kneading.
6.if the dough looks dry and crumbly, then add a bit of more warm water and continue to knead.
7.cover and let the dough rest for 25 to 30 minutes more or till it cools completely.
8.make small or medium balls from the dough. keep the balls covered with a lid.
9.keep oil for deep frying in a kadai or pan.
10.then apply some oil in your hands or on the ball. place the ball on a zip lock bag or plastic sheet.
11.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. apply more oil if required while patting the ball.
12.gently remove the poori from the zip lock bag and slid it into hot oil.
13.add only one or two pooris, depending on the size of your kadai. wait for the poori to start getting puffed up.
14.then gently press and nudge the poori, in circular motion, so that the poori puffs completely.
15.with a slotted spoon, turn over the poori and fry the other side. on this side, also you can press and nudge the poori, if the poori did not puff completely the first time.
16.flip the rice poori once or twice more, till you see a pale golden color. remove and drain the rice pooris on paper towels to remove excess oil.
17.serve rice pooris hot with any beans or legumes curry.