Rice Pathiri Recipe

Rice Pathiri Recipe

Soft and supple, Pathiri is a delicious rice flour roti from Kerala! Use Vijay Rice Flour and follow the step-wise procedure to make this sumptuous delicacy.

Ingredients

140 gm / 1 cup Vijay Rice Flour
300 ml / 1.25 cup Water
4 gm / 1 tsp Salt
3 ml / 1 tsp Oil

Procedure

In a pot, heat the water along with the salt and oil.
Once it is boiling, add in all the rice flour at once and stir very well to hydrate all of the flour.
Once it has combined well, switch off the flame and cover for 5 minutes.
After 5 minutes transfer to a wide plate and using a wet cloth, press and knead the dough gently. If it is too hot to handle, keep it covered with the cloth for a few minutes to cool down.
Knead the dough till it is smooth and soft, and crack free.
Rest for 5 minutes after kneading and then proceed to divide the dough into 12-13 equal portions.
Roll out each ball into a thin roti, and use a large metal bowl or container with sharp edges to cut it into a round shape.
Cook the pathiri on medium flame without any oil, flipping after 30 seconds and pressing gently to puff the pathiri.
After it has puffed, remove and set under a cloth to prevent drying.

Tips for Cooking

The dough has to be kneaded while at least warm. The most ideal is when it is hot, but you have to be careful not to burn yourself.
Always keep the dough covered with a wet cloth to prevent drying.
Do not brown the pathiri or they will dry out and become crunchy which is not desirable.

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IDLI MANCHURIAN

Idli Manchurian

It’s a simple and tasty South Indian Cuisine recipe that can be made with leftover idlis & Manchurian Sauce. It can be served as a starter, breakfast or snack.

Ingredients

For the Idli's

1 cup Vijay Idli Rava
1 cup curd
1 tsp ginger garlic paste
½ tsp black pepper powder
Salt as per taste
½ to ¾ cup water
½ tsp baking soda

For the tadka

2 tsp oil
1 tsp mustard seeds
½ tsp asafoetida/hing
½ tsp Urad Dal/Split black lentils
1 tsp Chana Dal/Bengal Gram
8-9 curry leaves
8-10 cashew nuts
½ cup A Vijay Gold ll Purpose Flour/Maida
¼ cup Corn flour
½ tsp black pepper powder
Salt as per taste
Water and Oil as required

For the batter to fry the Idli

½ cup A Vijay Gold ll Purpose Flour/Maida
¼ cup Corn flour
½ tsp black pepper powder
Salt as per taste
Water and Oil as required

For Manchurian Sauce

2 tsp oil
8-9 garlic cloves
3-4 fresh green chilies
1 small onion (cut into small cubes)
1 small capsicum (cut into small cubes)
2 tsp soya sauce
2 tablespoon red chili sauce
1 tablespoon tomato ketchup
¼- ½ cup warm water
Salt as per taste
1 tsp black pepper powder
Corn flour slurry (1 tablespoon corn flour mixed with 2 tablespoon water)
¼ cup chopped coriander leaves
½ cup chopped spring onion greens
½ tsp garam masala powder

Procedure

For making the Idlis

In a mixing bowl, take Vijay Idli Rawa, add curd, salt, black pepper powder, mix everything well.
Next add water and make a batter of smooth consistency.
Cover and rest it for 30 minutes.
For the tadka, in a pan, heat oil, add mustard seeds, asafoetida/hing, urad dal, chana dal, curry leaves, cashew nuts (roughly chopped), and fry it for 2-3 minutes.
After 30 minutes, add the prepared tadka in the idli batter, mix everything well.
Add baking soda in the idli batter, mix it.
Grease the idli stand/maker with little oil, add the prepared idli batter in the idli maker/stand and steam it on a medium flame for about 10-12 minutes.
Once it cools down, cut the idli into four pieces. Keep it aside.

For frying the Idlis

In a mixing bowl, add All purpose flour, corn flour, salt, black pepper powder, add little water at a time and make a smooth batter.
In a mixing bowl, add All purpose flour, corn flour, salt, black pepper powder, add little water at a time and make a smooth batter.

For the Manchurian Sauce:

Heat oil in a pan, add chopped garlic, sauté it for 1 minute, add chopped fresh green chilies, again sauté if for another 1 minute.
Add the onion & capsicum, fry it on a high flame for 3-4 minutes.
Add soya sauce, red chili sauce, tomato ketchup, mix everything well for 2 minutes.
Add warm water and again cook it for another 2 minutes.
Add salt, black pepper powder, add the corn flour slurry, once the sauce starts to thicken. Add the fried Idli pieces, toss it well for about 1 minute.
Add spring onion greens, little garam masala and chopped coriander leaves, give everything a nice mix for another 1-2 minutes and its ready. Serve immediately.

Tips for Cooking

For frying the idli pieces, lightly coat the idli pieces with the prepared batter one by one. Do not fry all the idli pieces at one time, do it in batches.
For making the Manchurian Sauce, use warm water.
Addition of garam masala powder is completely optional.
After adding the fried idli pieces in the sauce, quickly toss it with the sauce, so that it remains crispy.

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Savoury Breakfast Cups

Savoury Breakfast Cups

Poha meets upma with a twist. These on-the-go cups are ideal to use up leftover upma and/or poha without having to re-eat the same dish.

Ingredients

1/2 cup Vijay Gold poha, powdered
1/4 cup Master Cook bansi sooji
1 cup yogurt
2 tbsp oil
1 tsp Master Cook cumin seeds
1 tsp Master Cook mustard seeds
5-6 curry leaves
1 tsp ginger paste
1 onion, finely chopped
1 potato, finely chopped
1/4 cup green peas
1 tsp turmeric powder

1 tsp red chilli powder
Salt to taste

Procedure

Preheat oven to 180°C and line muffin tray with liners. Don’t skip liners as this sticks to the pan.
Mix powdered poha, sooji and yogurt together and set aside.
Heat oil in a pan and add mustard seeds, cumin seeds and curry leaves.
When roasted, cook ginger paste, until aromatic and add onions to this. Let brown.
Add potato and peas. Cook completely and add turmeric powder and red chilli powder to this.
Transfer mixture to the poha mix and add salt to taste.

Stir in the eno and immediately portion into muffin pan until filled to the top.
Bake for 15 minutes, let cool for 5 minutes and serve.

Nutrition Facts

Servings: 8
Amount per serving
Calories 121
% Daily Value*
Total Fat 4.3g 6%
Saturated Fat 0.8g 4%
Cholesterol 2mg 1%
Sodium 405mg 18%
Total Carbohydrate 16.1g 6%
Dietary Fiber 1.9g 7%
Total Sugars 5.1g
Protein 4g
Vitamin D 0mcg 0%
Calcium 70mg 5%
Iron 1mg 7%
Potassium 226mg 5%

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Ragi and Poha Pancakes

Ragi and Poha Pancakes

Natural Ragi & Poha pancakes are very healthy & delicious, making them the ideal breakfast for kids, adults. They’re high in fibre, protein that your body need.

Ingredients

100 gm / 1 cup Vijay Gold Thick Avalakki Vijay Gold Thick Avalakki
150 gm / 1 cup Vijay Gold Ragi Flour
100 gm / 2 small overripe bananas, mashed.
3 gm / 1 tsp Salt
6 gm / 2 tsp Sugar
1.5 gm / ½ tsp Baking Soda
300-400 ml Water

Procedure

Start by soaking the Vijay Gold Thick Avalakki with about 150 ml water in a large bowl, it should be submerged completely. Set aside for about 30 minutes, the water will soak into the avalakki.
Add the Vijay Gold Ragi Flour, Salt, Sugar and Baking soda, along with the remaining water and mashed banana to the poha.
Whisk well to combine, add more water as required to form a thick dosa-like batter.
Add a small amount of butter or ghee to a hot Tawa.
Pour one ladle of batter into the center and spread it very slightly to form a round pancake.
Cook on medium-low flame for about 3-5 minutes, flipping after the top looks dry and gets a few bubbles.
Remove onto a plate and repeat with the remaining batter.
Serve hot with fresh-cut fruit, maple syrup or honey.

Tips for Cooking

Thick avalakki makes it so that you can get a few pieces of poha throughout the pancake. If you do use medium or thin poha, it might mix well with the batter and become more homogenous.

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Spinach Idli

Spinach Idli

Ingredients

Idli Batter
2-3 cups Spinach , roughly chopped
1 tsp Red Chilli powder
1/4 tsp pinch garam masala
Salt to taste
Oil to grease
5-6 Cashew nuts, slit (optional)

Procedure

Wash the spinach leaves and boil them in hot water for 3 minutes. When cooled, puree them in a mixer/blender.
Pour a cup of idli batter in a mixing bowl and transfer the spinach puree into the bowl, add salt, red chilli powder, garam masala and mix well with a fork.
Grease the idli moulds in idli steamer using oil, put a spoonful of the batter into idli moulds, add a piece of cashew nut on top of the batter (optional) and steam till the idlis are cooked.
Cool a bit and de-mould the idlis with the help of spoon, or smooth side of a knife.
Serve the idlis with coconut chutney and/or sambar for a nice combination for breakfast.

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Thandlachi Bhakri

AVALAKKI UNDEE

A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming.

Ingredients

1 cup Vijay foods Rice flour
2 cups water
salt to taste

Procedure

BRING TWO CUPS OF WATER TO A BOIL AND ADD 1 TSP SAT TO IT
IN A LARGE PLATE ADD 1 CUP OF RICE FLOUR AND MAKE A HOLE IN BETWEEN
ADD THE HOT WATER SLOWLY AND COMBINE THE FLOUR TO MAKE A SMOOTH DOUGH
REST FOR 20 MIN
MAKE SMALL PEDAS OF THE DOUGH
ROLL OUT THE PEDAS TO THE SIZE OF YOUR LIKING
COOK IT LIKE HOW YOU WOULD MAKE CHAPATHIS TILL YOU SEE A GOLDEN BROWN COLOR ON EITHER SIDES
ENJOY WITH MUTTON PUDINA CHOPS

Nutrition Facts

Servings: 6
Amount per serving
Calories 146
% Daily Value*
Total Fat 6.4g 8%
Saturated Fat 0.8g 4%
Cholesterol 0mg 0%
Sodium 565mg 25%
Total Carbohydrate 16.9g 6%
Dietary Fiber 3g 11%
Total Sugars 4.2g
Protein 5.6g
Vitamin D 0mcg 0%
Calcium 21mg 2%
Iron 2mg 9%
Potassium 261mg 6%

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Avalakki Unde

AVALAKKI UNDEE

A Gujarati classic, the khaman dhokla is a savoury besan cake that is steamed to cook. Mildly sweet and tangy, this spongy snack absorbs its flavour from the tempering that is poured over it after steaming.

Ingredients

1 cup Vijay foods POHA
2 TBSP GHEE
DRY FRUITS OF CHOICE
HALF CUP OF SUGAR
1 CUP OF WATER
2 TBSP JAGGERY
1 TBSP CURD

Procedure

DRY ROAST SOME POHA IN A PAN FOR 5 MIN TILL IT GOLDEN BROWN
SAUTE YOUR DRY FRUIT IN 1 TBSP OF GHEE
MAKE A SEMI THICK SUGAR SYRUP WITH 1 SUP OF WATER ,SUGAR AND JAGGERY
AFTER THE ROASTED POHA COOLS DOWN MAKE IT INTO A FINE POWDER
COMBINE ALL THE INGREDIENTS MAKING A SMOOTH MIXTURE FINISH WITH 1 TBSP OF CURD AND 1 TBSP OF GHEE
SHAPE IT INTO SMALL BALLS

Tips for Cooking

Deep Fry the dough to have it crispy
You can store it for 1 week in a air tight jar.

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Ragi Neer Dosa

Ragi Neer Dosa

True to its name, neer dosa is made from a watery batter to create thin, lacey dosas. Rich in protein and iron, the addition of ragi makes this an ideal breakfast for the gym buffs. Ragi is rich in antioxidants and may reduce risks of cancer. Neer dosa originates from the Udupi-Mangalore region of Karnataka.

Ingredients

150 g Vijay ragi flour
40 g Vijay rice flour
60 ml sour curd
Salt to taste
Water as required

Procedure

In a large bowl, mix the ragi, rice flour and sour curd.
Add sufficient water to make a thin, watery batter.
Heat a dosa griddle and wait until hot.
Taking a ladleful of the batter, pour from a height This ensures a thin, crepelike dosa.
Let brown on one side until completely cooked. Don’t flip to cook the other side.
Serve with chutney.

Nutrition Facts

Servings: 4
Amount per serving  
Calories 183
% Daily Value*
Total Fat 1.9g 2%
Saturated Fat 0.4g 2%
Cholesterol 2mg 1%
Sodium 494mg 21%
Total Carbohydrate 36.2g 13%
Dietary Fiber 5.2g 19%
Total Sugars 0.7g  
Protein 4.9g  
Vitamin D 0mcg 0%
Calcium 19mg 1%
Iron 1mg 7%
Potassium 31mg 1%

Disclaimer: The nutritional values are estimates only. Variations may occur due to quality of ingredients and food preparation.  The nutritional analysis found on the recipe pages is calculated from the individual ingredients in each recipe. No information, services, or materials offered by or through this Site shall be construed as or understood to be medical advice or care.

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