Ragi Poori

SpicySpicy Served HotServed Hot
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Servings: 9 Preparation time:
Ingredients:
  • (1 cup - 250ml)
  • Millet Flour, Bajari, Ragi flour Ragi flour(Finger millet flour ) 1/2 cup
  • Wheat Flour, Whole-grain, Wheat flour ( Atta ) 1/2 cup
  • Ghee, Ghee - 1/2 tsp
  • Semolina, Sooji, Suji, Rava Rava(Sooji ) 1 tsp ( I used upma rava,coarse ones)
  • Salt, Common Salt, Rock Salt, Table Salt Salt as needed
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated water - as needed
  • Canola Oil, Vegetable Oil, Cooking Cooking oil ( to deep fry poori)

Instructions (Preparation Steps):

  • 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 !
  • 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.

Cook's Tip:
Tamarind is an excellent polish for brass and copper items. Rub a slab of wet tamarind with some salt sprinkled on it on the object to be polished.
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When frying vegetables, add them in a hot pan with little oil and then spray some on top of the vegetables. This way you can avoid using excess oil
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To get really soft chapatis, the trick lies in the kneading. The more you knead, the smoother the dough becomes and the smoother the dough is, the softer the Chapatis. Another secret to soft Chapatis is using fresh yogurt or milk instead of water, to make the dough! When you're done kneading the dough and it is smooth, wet your hand with water and run it all over the surface of the ball of dough. Cover with a damp cloth and set aside for half an hour before using.
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