Wash and soak the white urad dal in a lot of water ( as it fluffs up quite a bit), for 4 to 6 hours. In colder climates overnight is best . In very hot climate 4 hours should good.
Drain the water and wash the dal well. This will remove all the phytic acid on the dal
Grind together the following in a normal mixer grinder jar : soaked and drained dal, ginger , fennel seeds, salt to a coarse mixture .
This is called pithi . We will use this in making pithi puris in the next step .
Making the puri dough
Take rice flour in a vessel with wide mouth.
Boil the water along with salt and carrom seeds.
Once the water boils completely , add this boiling water to the rice flour kept in a wide mouth vessel.
Stir and press with the back of a spoon throughout . After this water has been incorporated in the rice flour,start rubbing With your finger tips just like you rub the moyen in normal puris. After you have rubbed the flour enough , the flour will now start looking like a coarse flour, equivalent to breadcrumbs.
At this stage we need to leave it to cool down. It is very very important for this to be completely cooled down when you start the next process
Now , knead the dough using the pithi we made in the previous step. Once you have added the entire pithi, if there is a need only then add water.
The dough for gluten free pithi puris should be tight, though not too tight.It should come together as a ball when tried making between your palms. As soon as you realize that you are able to make a ball out of the dough with ease, the dough is ready . Now let it sit on the kitchen counter covered in a bowl for about 10 minutes to half an hour as time permits.
Let the oil heat up while the dough settles well.
These gluten free pithi puris are very easy to roll . However of you struggle you can use butter paper to use as a base as shown below:
Fry these gluten free pithi puris in hot oil. And enjoy . 🙂
The pithi should be coarse for best flavour and texture.
The oil should be really hot while frying .
In very hot climates, dal soaked for too long could end up in a fermentation process.