Ragi Poori Recipe – Finger Millet Poori – Ragi Recipes

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.

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

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

HOW TO MAKE RAGI 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.
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.
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.
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.
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.
Enjoy !