Kayi vade or akki hittu pooris are the deep fried pooris prepared using ground coconut, ground spices (masala) and rice flour. Here Kayi vade or akki hittu poori recipe explained with step by step pictures. Kayi vade or rice flour poori is an unique and tasty poori. Since it has all the spices you can just eat it without any side dish. Or if you wish you can serve it with coconut chutney.
These pooris are used as evening snacks. Kayi vade or rice pooris has little long shelf life and you can keep it for 2 to 3 days. Unlike mangalore buns or banana poori, these pooris are spicy in taste. I have 2 more poori recipes published on this website, one is regular plain poori prepared using wheat flour and the other one is north Karnataka style mixed flour poori recipe.
This rice poori recipe I learnt from my mother-in-law and she learnt it from her mother-in-law. She says during olden days, she used to grind the soaked rice using grinding stone. Also she says it was a tiresome job for her because she had to grind it with very minimum water to get stiff dough. Now since she uses rice flour her job has become simple and easy.
If you are looking for more snacks recipes then do check mangalore buns, maddur vada, stuffed mirchi bajji, mangalore bajji, mosaru kodubale, congress kadlekai, banana chips and crispy chilli bajji recipes.
Preparation time: 10 min
Cooking time: 20 min
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