1Cup - Rice (washed, soaked in water for 4 to 5 hours)
Â½ Cup - Chana Dal (washed, soaked in water for 4 to 5 hours)
A handful of frozen / fresh green peas
3Green Chilles - finely chopped
Salt - to taste
2tbsp - Coriander Leaves, finely chopped
1/4tsp - Turmeric Powder
Mustard Oil - to deep fry
Grind rice and chana dal with water to a idli/dosa batter consistency.
Now add green peas, green chillies, salt, turmeric powder and chopped coriander. Mix well.
Heat oil in a kadhai or pan. When the oil is hot, pour the spoonful batter directly in the oil with the help of a laddle (it should be of poori sized). Deep fry both the sides till it changes the colour.
Transfer it on a paper towel. Repeat the process for making more pooris.