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May 16, 2017

Ragi Poori Recipe – Finger Millet Poori – Ragi Recipes

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Ragi Poori Recipe
I am happy to share a millet recipe after a long time in my space. As you all know, I have been trying varieties of Poori recipes during weekends and sharing the same in my web page. Soon I will make a collection of them in my page for quick reference. Last weekend I tried ragi poori for our Sunday breakfast. Ragi (Finger millet in English, Kezhvaragu in Tamil, Mandua in Hindi, Ragi in Kannada, Koovaragu in Malayalam, Ragulu in Telugu) is a very healthy millet that is rich in calcium & iron.Usually I make recipes with ragi flour at least once in a week to include it in our regular diet.  Most of the time I prepare ragi dosa as its a quick, easy and instant dosa recipe. Sometimes Ragi porridge/Ragi kanji and ragi idli. Recently I came across this finger millet puri in some websites. I quickly browsed for the recipe, made some changes and tried it. It came out really well and soft.Though it looks hard & dry in the picture, the actual texture and taste was really nice. We are adding equal quantity of wheat flour to the ragi flour to give a binding to the poori dough. Rava is used to maintain the puffiness of poori for long time. Ghee is to give softness.Do try this poori  for a change with a healthy addition of Ragi.You will like it I think :). Lets move on to the recipe of how to make Ragi poori with step by step pictures ! Please watch my basic Poori video for reference as the ingredients and the method of making this ragi poori is almost the same.


Finger millet poori

Ragi Poori - Finger Millet Poori Recipe


Ragi Poori - Finger Millet Poori Recipe How to make Ragi Poori/Finger millet poori recipe for breakfast - Basic poori recipe with a healthy addition !
Cuisine: Indian
Category: Breakfast Recipes
Serves: 9 nos
Prep time: 20 Minutes
Cook time: 2 Minutes
Total time: 22 Minutes


INGREDIENTS
1 cup - 250ml
  • Ragi flour / Finger millet flour - 1/2 cup
  • Wheat flour / Atta - 1/2 cup
  • Ghee - 1/2 tsp
  • Rava/Sooji - 1 tsp ( I used upma rava,coarse ones)
  • Salt & water - as needed
  • Cooking oil - to deep fry poori
METHOD

  • In a wide bowl, take the ragi flour, wheat flour, required salt, rava, ghee and mix well. Now add water gradually and make a thick dough.No problem if the dough is slightly sticky and have cracks.
    Ragi Poori recipe
  • Now grease your hands with oil lightly.Knead the dough very well for 5 minutes.Dough will become smooth and non-sticky. Do not rest the dough. Make poori immediately else it may drink oil.
    Ragi Poori recipe
  • Make small balls from the dough and set aside.Keep it covered with a plate. Take one ball, dust in wheat flour and roll into small, thick poori. Poori won’t puff up if rolled thin.
    Ragi Poori recipe
    Ragi Poori recipe
  • Heat oil in a kadai and when it gets heated , drop a pinch of dough.If it rises to the top immediately, oil temperature is right.Oil should not be smoky hot.Drop one poori and when it starts to float on top, press it with a ladle gently. Poori puff up well. Flip the poori and lower the flame to medium.
    Ragi Poori recipe
  • Cook the other side and remove in a tissue paper. Again increase the flame and drop another poori. Repeat this and make all the puri. Serve hot with kurma! I made Karnataka style vegetable sagu as side dish.
    Ragi Poori recipe
  • Enjoy !


Note

  • Do not add more ghee. Poori won’t puff up.
  • Poori should be rolled thick to puff up well.
  • Adding Rava is also optional.
  • Do not rest the dough for long time. Poori may absorb more oil.
  • Poori won’t puff up if oil temperature is less. So maintain proper heat.
Ragi Poori with mixed vegetable kurma is an yummy combination. Do try it !
Ragi Poori - Finger millet puri


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