Ubbu Roti (Puffed Rice Roti) | How to make Ubbu Roti (Puffed Rice Roti)

By Saranya Manickam  |  28th Feb 2017  |  
4.5 from 2 reviews Rate It!
  • Ubbu Roti (Puffed Rice Roti), How to make Ubbu Roti (Puffed Rice Roti)
Ubbu Roti (Puffed Rice Roti)by Saranya Manickam
  • Prep Time


  • Cook Time


  • Serves





About Ubbu Roti (Puffed Rice Roti) Recipe

The name ubbu means puffed in tamil. It is a traditional snack which we make during our local (Amman) festival. This secret behind the amazing taste is from the fresh batter with fresh spices. So try to make it fresh, if not possible you can refrigerate for a day but not more than that.

Ubbu Roti (Puffed Rice Roti), a deliciously finger licking recipe to treat your family and friends. This recipe of Ubbu Roti (Puffed Rice Roti) by Saranya Manickam will definitely help you in its preparation. The Ubbu Roti (Puffed Rice Roti) can be prepared within 300 minutes. The time taken for cooking Ubbu Roti (Puffed Rice Roti) is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Ubbu Roti (Puffed Rice Roti) step by step. The detailed explanation makes Ubbu Roti (Puffed Rice Roti) so simple and easy that even beginners can try it out. The recipe for Ubbu Roti (Puffed Rice Roti) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ubbu Roti (Puffed Rice Roti) from BetterButter.

Ubbu Roti (Puffed Rice Roti)

Ingredients to make Ubbu Roti (Puffed Rice Roti)

  • Idli rice – 1 cup (you can use raw rice too)
  • Toor dal – 1/4 cup.
  • onions – 1 no ( big).
  • curry leaves – a sprig.
  • cumin / zeera – 1 tsp.
  • Dry red chillies – 4 nos.
  • coconut – 1/4 cup.
  • Powder salt – as required.
  • oil – for deep frying.

How to make Ubbu Roti (Puffed Rice Roti)

  1. 1) Wash and soak rice and dal with enough water for 4 hours.
  2. 2) In grinder without adding water grind all the above ingredients except salt to fine paste.
  3. 3) If required sprinkle little water but don't add water , the batter must be very thick.
  4. 4) Finally add salt and mix well.
  5. 5) Heat oil in wide kadai.
  6. 6) In a wide muslim cloth place a coin sized batter and close the cloth and press it lightly to form even disc ( placing in cloth and pressing gives even thickness to pooris).
  7. 7) Drop the pooris gently into the hot oil , when pooris puffed up , turn to next side and leave for a second and remove from oil.
  8. 8) Drain the oil completely and serve hot.
  9. 9) Same way fry all the pooris and enjoy with a hot cup of coffee.

My Tip:

Batter consistency is very important, so make sure you add no water while grinding. If you are grinding in a mixer (food processor) then you might need to add water. In that case after grinding keep the batter in the refrigerator for a few hours. The batter will turn thick, if still runny then empty the batter into a cotton cloth and squeeze out as much as possible to drain all the excess water. Four chillies will give you mild spiciness, if you need you can add 2 more chillies. Red chillies can be replaced by green chillies.

Reviews for Ubbu Roti (Puffed Rice Roti) (2)

Preeti Gurung2 years ago

Rice roti! Delish

Vandana Ramesh Krishnan2 years ago

Very nice

Cooked it ? Share your Photo