Recipe card for Curd Vadappa/Curd Poori:

Preparation Time : 5 mins 

Cooking Time: 30 mins

Servings: 20 pooris

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Ingredients:

• 1 cup rice flour

• 2 tbsp chopped mint leaves/pundina

• 2 tbsp chopped coriander 

• 1/2 cup curd 

• 1/2 tsp cumin seeds

• 2 tsp soaked moong dal

• 1 pinch hing

• 1 tsp lemon juice

• 1 tsp green chilly paste

• salt (as per taste)

• 3 tsp fresh coconut shavings

• 1 tbsp water

• oil for frying 

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Instruction:

1. In a vessel, add curd, water, salt and boil well.

2. Once boiled turn off the flame and keep it aside.

3. In a large mixing bowl, add the following and mix well: rice flour,mint/pudina leaves, coriander, soaked moong dal, fresh coconut shavings, green chilly paste, hing, cumin seeds, lemon juice.

4. Add the boiled curd and mix well with the ladle as it is hot.

5. Knead well and make a soft and lump free dough.

6. Pinch a lemon size of the dough and make a round.

7. Take silicon sheet and grease it with oil and place the dough on it .

8. Take another plastic sheet, grease it with oil and place it over the dough.

9. Use a flat plate to flatten the dough placing it on the plastic sheet by giving pressing it with even pressure.

10. Take off the plate and plastic sheet, make a small whole in the middle.

11. Heat oil in a pan for deep frying.

12. Fry the flattened pooris in oil by flipping on both the sides. 

13.  Once it turns reddish remove from oil and leave it on a tissue for the extra oil to get sucked.

14. Serve hot it with coconut chutney. 

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