Coconut Poori Recipe - Most Popular And Crunchy Coconut Poori Recipe

By Parameswari, Posted on 17/07/2020 - 1 Comments
Coconut Poori Recipe - Most Popular And Crunchy Coconut Poori Recipe

PREPARATION TIME

30m

COOKING TIME

30m

RATINGS

3 Average Ratings

COMMENTS

1 User Comments

Coconut roti recipe is prepared with rice and coconut, taste like puri. Soya gravy is best and suitable combination for coconut roti. If you are non vegetarian people means you can make mutton gravy as side dish to this recipe. It is one of the ancient south Indian style recipe.

Ingredients of For coconut rice preparation

2.00 cup Water
2.00 cup Rice
2.00 cup Coconut
2.00 cup Oil

Ingredients of For masala preparation

2.00 tbsp Oil
0.25 tbsp Mustard seeds
1.00 tbsp Ginger Garlic cinnamon cloves paste
1.00 cup Onion
0.50 cup Tomato
6.00 no Red chili
1.50 tbsp Coriander powder
0.25 tbsp Black pepper seeds
0.25 tbsp Cumin seeds
0.50 cup Coconut
1.00 tbsp Garam masala powder
0.50 cup Soya chunks
1.00 tbsp Salt
0.25 tbsp Turmeric powder
2.00 no Coriander leaves

For Masala Preparation

Take the soya chunks in a wide bowl, pour hot water to that bowl. Wait 10-15 minutes to dehydrate the dry soya chunks.

STEP : 1

Take the soya chunks in a wide bowl, pour hot water to that bowl. Wait 10-15 minutes to dehydrate the dry soya chunks.

In a kadai fry the chopped onion or whole small onion with addition of oil till it turn into golden colour.

STEP : 2

In a kadai fry the chopped onion or whole small onion with addition of oil till it turn into golden colour.

Saute the onion well, When the onion turn to golden colour, add chopped tomato to the fried onions.

STEP : 3

Saute the onion well, When the onion turn to golden colour, add chopped tomato to the fried onions.

Add 5 ᅵ 6 numbers of red chilies to the fried onion and tomato. No need to over fry the tomato. Just fry the tomato till the skin peel off.

STEP : 4

Add 5 ᅵ 6 numbers of red chilies to the fried onion and tomato. No need to over fry the tomato. Just fry the tomato till the skin peel off.

Add 1 ᅵ tsp of coriander powder to the onion , tomato and red chili fried mixture.

STEP : 5

Add 1 ᅵ tsp of coriander powder to the onion , tomato and red chili fried mixture.

Add whole black pepper and cumin seeds to this onion,tomato mixture and then mix it well.

STEP : 6

Add whole black pepper and cumin seeds to this onion,tomato mixture and then mix it well.

Take the coconut and grate it well , add small cup of grated coconut to this mixture.

STEP : 7

Take the coconut and grate it well , add small cup of grated coconut to this mixture.

Saute and mix it well, switch off the flame. Then cool down the mixture then grind it well with addition of water. keep the grounded masala aside.

STEP : 8

Saute and mix it well, switch off the flame. Then cool down the mixture then grind it well with addition of water. keep the grounded masala aside.

Heat the kadai well then add oil, when add get heated add urad dal, when it get roasted well add mustard seeds

STEP : 9

Heat the kadai well then add oil, when add get heated add urad dal, when it get roasted well add mustard seeds

When the mustard seeds stops its popping sound add already prepared ginger, garlic, cinnamon and cloves paste.

STEP : 10

When the mustard seeds stops its popping sound add already prepared ginger, garlic, cinnamon and cloves paste.

When the ginger garlic paste leaves its raw flavor and fry it well. Add already prepared onion tomato paste to this.

STEP : 11

When the ginger garlic paste leaves its raw flavor and fry it well. Add already prepared onion tomato paste to this.

Simmer the flame and saute it well, after some time masala gravy leaves oil drops.

STEP : 12

Simmer the flame and saute it well, after some time masala gravy leaves oil drops.

Add 1ᅵ tsp of garam masala powder, mix it well no need to add water to that masala paste. Care should be taken .

STEP : 13

Add 1ᅵ tsp of garam masala powder, mix it well no need to add water to that masala paste. Care should be taken .

Add water to this and make it into thin curry. Because while adding soya chunks that absorb water and make the gravy thick.

STEP : 14

Add water to this and make it into thin curry. Because while adding soya chunks that absorb water and make the gravy thick.

When thick curry is get boiling condition add already soaked and water squeezed soya chunks.

STEP : 15

When thick curry is get boiling condition add already soaked and water squeezed soya chunks.

Add required salt to the curry. Approximately add 1 tsp of salt. Stir it well .

STEP : 16

Add required salt to the curry. Approximately add 1 tsp of salt. Stir it well .

Add pinch of turmeric powder to the curry, mix it well. Simmer the flame and close it with lid. Stir it in time intervals.

STEP : 17

Add pinch of turmeric powder to the curry, mix it well. Simmer the flame and close it with lid. Stir it in time intervals.

Give some time to cook the recipe. When the curry turn semi gravy, taste it and adjust the salt taste. Switch of the flame and keep it aside.

STEP : 18

Give some time to cook the recipe. When the curry turn semi gravy, taste it and adjust the salt taste. Switch of the flame and keep it aside.

For Rice Poori Preparation

Add the enough water to the rice and soak the rice to 3 - 4 hours.

STEP : 1

Add the enough water to the rice and soak the rice to 3 - 4 hours.

Take the coconut and scrap the coconut. Keep it aside. Drain the excess water from the soaked rice.

STEP : 2

Take the coconut and scrap the coconut. Keep it aside. Drain the excess water from the soaked rice.

Grind the already Soaked rice and scraped coconut into thick paste with addition of some water.

STEP : 3

Grind the already Soaked rice and scraped coconut into thick paste with addition of some water.

The rice and coconut paste should be thick as like chapatti dough. Add rice powder to adjust the consistency

STEP : 4

The rice and coconut paste should be thick as like chapatti dough. Add rice powder to adjust the consistency

When the dough is change to chapatti dough consistency and keep it aside for few minutes.

STEP : 5

When the dough is change to chapatti dough consistency and keep it aside for few minutes.

Make small medium size balls from the dough. Mean while heat the oil for deep frying.

STEP : 6

Make small medium size balls from the dough. Mean while heat the oil for deep frying.

Take butter paper for spreading the dough into thick (not to so thick) roti by pressing with fingers. Butter paper is not available means use wet cloth.

STEP : 7

Take butter paper for spreading the dough into thick (not to so thick) roti by pressing with fingers. Butter paper is not available means use wet cloth.

Taste heat of the oil, add pinch of the dough instantly comes upper side, that is the correct time to add the roti to the oil.

STEP : 8

Taste heat of the oil, add pinch of the dough instantly comes upper side, that is the correct time to add the roti to the oil.

Press the roti by using the ladle, this process helps to puff the roti. Turn both the sides of the roti.

STEP : 9

Press the roti by using the ladle, this process helps to puff the roti. Turn both the sides of the roti.

Remove the roti from the oil, drain the excess oil from that by using bloating paper.

STEP : 10

Remove the roti from the oil, drain the excess oil from that by using bloating paper.

Crunchy and taste Coconut roti is ready for taste, serve roti with soya chunk gravy.

STEP : 11

Crunchy and taste Coconut roti is ready for taste, serve roti with soya chunk gravy.

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Comments (1)
Deep sarkar Deep sarkar
I really love everything related to coconuts. And this is the best thing you're gonna love it. This is so simple and tasty. I really loved this so much. Thank you for such an amazing recipe.