Authentic Kerala Rice Flour Puri Recipe – Fennel & Coconut Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Kerala Rice Flour Puri Recipe – Fennel & Coconut Flavors

Hey everyone! If you’ve ever been to Kerala, you know the food is just…different. It’s vibrant, flavorful, and often features these incredible little puffed-up delights called puris. This isn’t your typical all-purpose flour puri, though. This one’s special – made with rice flour, and bursting with the aroma of fennel and coconut. I first made this for a family Onam sadhya, and it was a huge hit! It’s a little more involved than some puri recipes, but trust me, the results are so worth it.

Why You’ll Love This Recipe

These Kerala rice flour puris are a delightful change from the usual. They’re naturally gluten-free, have a wonderfully crisp texture, and the subtle sweetness of coconut combined with the anise-like flavor of fennel is just heavenly. Plus, they’re fantastic with a spicy curry – the perfect balance! They’re a little bit of Kerala sunshine on your plate.

Ingredients

Here’s what you’ll need to make these beauties:

• 1.5 cup rice flour (approx. 180g)
• 1.5 cup water (360ml)
• Salt to taste
• 0.75 cup coconut, freshly grated (approx. 75g)
• 3-4 shallots
• 0.75 tsp fennel seeds (approx. 4g)
• Oil as needed for deep frying

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Rice Flour: Choosing the Right Grind

The type of rice flour matters. You want a fine rice flour, but not too fine – almost like semolina. If it’s too fine, the puris can become brittle. I usually get mine from an Indian grocery store, specifically labeled for making idiyappam or appam.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best. It adds a lovely sweetness and moisture. However, if you can’t find fresh, unsweetened desiccated coconut works well too. Use about ½ cup of desiccated coconut and soak it in 2 tablespoons of warm water for 10 minutes before adding it to the dough.

Shallots: The Key to Kerala Flavor

Don’t skip the shallots! They provide a unique, delicate onion flavor that’s characteristic of Kerala cuisine. Red shallots are preferred, but regular shallots will work in a pinch.

Fennel Seeds: Aromatic and Digestive Benefits

Fennel seeds aren’t just about flavor. They also have digestive properties, which is a bonus after a big meal! Lightly toasting them before grinding enhances their aroma.

Oil: Traditional Oils for Deep Frying in Kerala

Traditionally, coconut oil is used for deep frying in Kerala. It imparts a subtle coconut flavor to the puris. However, you can also use vegetable oil, sunflower oil, or groundnut oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the water and salt to a rolling boil in a saucepan.
2. Reduce the heat to low and gradually add the rice flour, stirring vigorously with a wooden spoon or spatula. This is important to prevent lumps! Keep stirring until a smooth, non-sticky dough forms.
3. Remove the saucepan from the heat and let the dough cool slightly.
4. While the dough is cooling, grind the coconut, shallots, and fennel seeds in a blender or food processor until you have a coarse paste. Don’t add any water while grinding.
5. Now, gently mix the coconut-shallot mixture into the warm rice dough. Don’t add any extra water – the moisture from the coconut should be enough.
6. Heat oil in a deep kadai or frying pan over medium heat. The oil should be hot enough for frying, but not smoking.
7. Grease your hands with a little oil. This prevents the dough from sticking. Take a lemon-sized portion of the dough and flatten it into a thick round (about ¼ inch or 6mm) using the palms of your hands.
8. Gently slide the puri into the hot oil. Fry until golden brown and puffed up on both sides, flipping once. Adjust the heat as needed to prevent burning.
9. Remove the puri from the oil and drain it on paper towels.
10. Repeat with the remaining dough. Serve hot!

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Puri Puff

The key to a perfectly puffed puri is the right dough consistency and oil temperature. The dough shouldn’t be too dry or too wet.

Kneading the Dough: Consistency is Key

You won’t be kneading this dough like wheat flour dough. It’s more about bringing it together smoothly. If it feels too dry, add a tiny bit of water, a teaspoon at a time.

Oil Temperature Control: Avoiding Soggy Puris

If the oil isn’t hot enough, the puris will absorb too much oil and become soggy. If it’s too hot, they’ll burn before they puff up. Medium heat is your friend!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Confirmation: Yes! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustment: Adding Chilies: My friend’s grandmother always adds a pinch of chili powder to the dough for a little kick. Feel free to experiment!
• Festival Adaptations: Onam & Vishu Special: These are especially popular during Onam and Vishu festivals in Kerala.

Serving Suggestions

These puris are best served hot, straight from the frying pan. They’re amazing with:

• Spicy mutton or chicken curry (a classic pairing!)
• Vegetable stew
• Sambar
• Chutney

Storage Instructions

Honestly, these are best eaten immediately. But if you have leftovers, store them in an airtight container at room temperature. They will lose their crispness, but you can reheat them in a dry pan or oven to crisp them up a bit.

FAQs

Got questions? I’ve got answers!

What is the best way to knead the rice flour dough for puris?

You don’t really “knead” it like wheat flour dough. It’s more about stirring vigorously to form a smooth, non-sticky dough.

Can I use store-bought coconut paste instead of freshly grated coconut?

You can, but the flavor won’t be quite as good. If using coconut paste, use about ½ cup and reduce the water slightly.

What type of oil is traditionally used for frying puris in Kerala?

Coconut oil is the traditional choice, but vegetable oil, sunflower oil, or groundnut oil also work well.

How can I prevent the puris from becoming hard?

Make sure the dough isn’t too dry and the oil temperature is just right. Don’t overfry them either!

Can this dough be made ahead of time? If so, how should it be stored?

You can make the dough a few hours ahead of time. Store it covered with a damp cloth in the refrigerator. Bring it back to room temperature before frying.

What is the significance of fennel seeds in Kerala cuisine?

Fennel seeds are believed to aid digestion and add a unique aromatic flavor to many Kerala dishes. They’re a staple in the kitchen!

Enjoy making these delicious Kerala rice flour puris! Let me know how they turn out in the comments below. Happy cooking!