Chusela / Rice Poori, Channa Chhattisgarh

>>  Saturday, April 5, 2014

When it was time to cook a bread from Chhattisgarh, I had no other choice but to fall back on this one site. I had spent quite some time checking out online if there were resources for Chhattisgarh, however, there is not much information available. This site had a couple of other bread varieties as well. Somehow I decided these pooris made with rice flour called as Chusela, will be much better. This state was also something that was done towards the end of the whole preparation and so I was thinking some states totally lack Indian Bread to boast in their cuisine.

However, this rice poori seems to be found in Kerala as well. Rice pooris are called as the Poricha Pathiri and the process, the way of making is exactly the same. Looks like some add coconut and shallots to the dough. However, the simple basic one is just plain rice flour poori, deep fried in oil, just as what's found in Chhattisgarh. I am unable to understand the link on how states so far apart could have similar dishes. This has happened with another dish as well. More about Pathiris in Kerala post.
Anyway for my purpose, it worked out well. And I simply went ahead making these Rice flour Pooris for Chhattisgarh. The side dish that was supposed to be rich was prepared with a vegetable that's not so readily available in our market. So I checked out the Kheksi recipe from the same blog and adapted the recipe with channa. Which was very similar to how we make channa regularly, excepting adding some spices before and after.

The rice pooris were quite oily but when you eat with Channa, you won't find it so. And I am not sure if these would as such be good over long journeys. Maybe these ought to be rolled out very thick. It wasn't mentioned as such. The regular roti made with rice is called as Angakar and another one where the same dough is pressed between banana leaf and roasted is called Paan Roti. Since Rice Rotis are made in Andhra as well in Karnataka, there was no point in making it. I was left with these fried rice pooris.

The similarities among so many states are so interesting! My entire journey reading and observing the food of 30 different states, was more in finding common ground, so that we unite in food as well, and taking pride in the diversity of some dishes that are so different.

Chusela / Rice Poori

Ingredients Needed:

Rice flour - 1 cup
Water to knead
Salt to taste
oil for deep frying

How to make the Rice Poori

In a bowl, take the rice flour, salt and add hot water. Mix with a spoon and then knead with hands to a soft dough.

Divide into small balls, dust with flour and roll out as pooris.

Heat a Kadai with oil and gently slide the pooris to cook on both sides.

Serve it hot with pickles or channa as I did.


These pooris are supposed to last for 2 days and essentially carried during travels. However when I had made, these were typically very oily, so I am not surely sure if it will stay soft to eat.

If you are going to serve these right away, they taste awesome.


Ingredients Needed:

Kabuli Channa - 1 cup
Potato - 2 medium
Onion paste - 1/2 cup
Tomato puree - 1/2 cup
Ginger Garlic paste - 1 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Salt to taste
Cumin powder - 1/2 tsp
Oil - 2 tsp

How to make the Channa

Wash and soak the channa overnight. Pressure cook to soft.

Peel, chop the potatoes into cubes. Deep the aloo and keep it aside.

Heat a Kadai with oil, add onion paste, saute till done, then add ginger garlic paste.

Add tomato puree and let the mix cook some more time .

Once oil comes out from the mixture add salt, turmeric powder, chili powder, coriander powder, and cook the mixture 1 more minute.

Add fried potato and channa to the pan. Cook it some more time.

Add water and bring to boil. Once the gravy becomes thick, add cumin powder.

Serve it with Rice pooris


Nalini's Kitchen April 5, 2014 at 6:56 AM  

Nice one Valli,the rice poori looks so tempting..

BTW this type of poori is also famous in Tanjore dist. in villages.Usually we soak the idly rice and grind it along with coconut and covered it in a cloth to absorb excess moisture and use banana leaf to pat it and deep fried.This one is served with channa dal or channa masala kulambhu...

Sapana Behl April 5, 2014 at 9:36 AM  

Rice Poori looks delicious and with those spicy Kabuli chana it will do wonders !!

Manjula Bharath April 5, 2014 at 10:59 AM  

Your chusela has com ou so well valli with channa masala perfect combo :) this makes me hungry now valli...tempting dish !!

Padmajha PJ April 5, 2014 at 11:31 AM  

Nice Poori with rice flour! And yes, there are so many culinary similarities all across the country!

vaishali sabnani April 5, 2014 at 11:38 AM  

The rice poori is interesting, and what could be better than pairing it with channa. Is the poori oily? Would definitely love to try this version.

The Pumpkin Farm April 5, 2014 at 2:13 PM  

i am hungry again....this looks delicious

Hasna Hamza Layin April 5, 2014 at 6:52 PM  

marathon s going a long way... blogging s defenitely abt learning something thru each and every post, isn't it?

Priya Suresh April 5, 2014 at 8:14 PM  

Interesting poori and delicious channa, i can happily have this food.Our Indian foods have so many similarites and trust me i learned many through this BM.

Kalyani April 5, 2014 at 10:53 PM  

Learning something new everyday - rice poori is new.. I think Jharkhand has a recipe called chilka - similar to this..

yummy combo !

Rajani S April 5, 2014 at 11:57 PM  

I know about pathiri, but poricha pathiri is new for me as well. I too had angakar noted down, but somehow changed it later.

Varadas Kitchen April 6, 2014 at 1:54 AM  

Rice puri is new to me. It looks great with the channa. The similarities and differences in our cuisines are fascinating, aren't they?

Pavani N April 6, 2014 at 1:59 AM  

That was my thought too Valli -- the many similarities on cuisines but at the same time very unique to each state.
Rice pooris sound interesting.

Harini-Jaya R April 6, 2014 at 3:27 AM  

Very interesting , Valli. I totally agree that there are so many similarities in the dishes across states.

Usha April 6, 2014 at 5:19 AM  

You are right, it is so interesting to find similar dishes in different states so far away. Rolled out chusela are lovely. And deep fried ones look perfect. And you found yet another way to cook channa.. :)

Archana Potdar April 6, 2014 at 6:33 PM  

Unity in diversity thats what India ia all about Valli. I had seen this poori but with my legendary rolling skills and deep frying I decided against it.
Now I regret it. Will make it soon and the chana of course its rains vegetable for us here.

Jayanthi Padmanabhan April 7, 2014 at 12:10 PM  

Rice flour pooris! really interesting Valli.. leave it to you to search out unique recipes from nooks and corners.. I am looking at each item in the kitchen in a new light. Rice flour no longer means just idiyappam for me..

Gayathri Kumar April 7, 2014 at 1:02 PM  

I have also made rice flour pooris for this BM but for a different state. YEs there is so much of similarity between cuisines. This combination of pooris and channa looks so inviting...

Nivedhanams Sowmya April 7, 2014 at 11:36 PM  

delicious combo!!! wanted to make the rice poori, but made gulgula for this marathon!!

Sandhya Ramakrishnan April 9, 2014 at 6:50 AM  

I was also thinking if these would suck up the oil and you mentioned they were a little oily....Such a lovely combo Valli!

Chef Mireille April 12, 2014 at 10:38 AM  

pooris look so light and airy

Priya Srinivasan April 13, 2014 at 2:12 PM  

Love that chana side. Apart from akki roti n idiyappam, never knew rice flour roti's can also be made.

Sreevalli E May 1, 2014 at 8:30 PM  

Rice poori's are interesting & delicious... Yum.

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