Ragi(finger millet) Poori

Ragi poori recipe or finger millet poori is prepared with ragi flour, wheat flour, oil, salt and water. This ragi poori can be served as breakfast, snacks or as dinner. You can serve this with any side dish, pickle or jam. You can prepare this poori while traveling or for lunch box, as it lasts for a long time. A wholesome and healthier breakfast options.Puris and choles are a much cherished breakfast option for big and small alike. 

Ragi millet/ finger/ khezhvaragu/ nachini atta is a whole grain that is gluten-free & rich in fiber that helps with weight loss and diabetes, it’s packed with calcium, good carbs, amino acids and Vitamin D among other nutrients. Pooris are my kid’s favorite breakfast but I occasionally make them due to oil overload. Ragi pooris are healthy alternative to the regular pooris as this is a low carbohydrate meal and also these pooris have all the health benefits of ragi

Check out some more ragi recipes like

Ragi sweet malt

Ragi Idly upma

 

Prep  time	Cooking time	Serves
10 mins	20 mins	4 persons

Recipe Type: Breakfast, Brunch

Cuisine:  Indian

Ingredients Ragi flour – 1 cup Wheat flour atta) – 1 cup Salt – to taste Water – for mixing Oil – for deep frying

 Check out other Poori recipes like

Methi Poori

Tomato Poori

Method

 1. Sift in all the dry ingredients and then pour in water. 

2. Continue kneading until the dough is soft and not-sticky. If it is not working out, simply add a bit more flour until appropriate. If needed you may add 1 tsp of oil.

3. The consistency should be smooth to make pooris. 

4. Use a wet towel to cover the dough. Keep it aside for 15 minutes minimum.

5. Roll it to form a poori using a pin... 

6. Let it be little thick and after that heat oil in a fry pan for deep frying. 

7. Put one poori and fry. When one side is fried, turn the other side, so that the poori will puff up.

8. Heat oil in a kadai, fry the poori till golden brown. 

9. Finally serve the hot pooris with any desired side dish.

Notes

• Dough I’ve taken 1:1 of wheat flour and ragi. We cannot make it with ragi alone, for the texture will not be appropriate. To make it soft and easy to eat, this is the suitable combination.
• Dust it with additional flour if it sticks onto your utensils. Oil is not mandatory.
• You can also cut into a perfect circle using any sharp edged cup so that all pooris will be of same size.
• Do not make very thin pooris and very thin pooris will not puff up.

Poori (Using Jowar Flour)

Poori or puri is a very popular Indian food enjoyed throughout India. In many homes poori is a festive or celebratory food item with accompanying vegetables, most commonly with potato curry. India is a large producer of wheat and Indian ‘bread’ is adapted to suit the Indian palate and Indian health. The most common breakfast throughout the country is Poori Bhaji.

Stuffed puris are a common Indian delicacy which is served with different options, pooris appeal to the old and kids, recovering, ailing or healthy people alike. I have used wheat flour atta along with little jowar flour.Growing up in South India, dosa was more common in my home than chapathis though we love chapathis very much for dinner and breakfast.

You can try other atta recipes on my blog like

Chapati/ Roti

Mixed millet chapatti

Beetroot paratha

MORE POORI RECIPES ARE LINKED BELOW

Methi Poori

Tomato Poori

Prep  time	Cooking time	Serves
20 mins	10 mins	4  persons

Recipe Course: Breakfast 

Recipe type: Indian cuisine

Ingredients Wheat flour - 1 cup Jowar flour – ½ cup Salt – to taste Oil – for deep frying Extra flour (for dusting)

Method

Preparing the dough

1.In a bowl, mix together the wheat flour (Indian atta flour), salt and jowar flour.

2. Add the water and oil, mix well with the flour and knead well to make a dough. If the dough is too sticky, you may add more wheat flour, but add little by little as needed to make the perfect dough.

3. Once you make the dough (no need of resting time for making poori unlike in case of chapathis), make very small sized balls out of the dough.

4. Flatten the ball, dust them with flour and roll them into small flat roundels. 

5. (Around 4-5 inches or depending on the size required)

To make the Poori

6.Gently place the flattened dough in hot oil. Press the dough all over with a good quality spatula very gently without breaking the dough, as this helps with puffing of the poori. 

7.As the poori puffs up, use a spoon to pour some hot oil over the puffed top surface, which will help with the texture.

8.As one side of the poori is cooked, gently flip and cook the other side too. Transfer the cooked poori to a serving dish or aluminum foil lined with paper towel, which will help absorb any excess oil it may have. 

9.Similarly cook all the pooris until the dough is all finished. Delicious hot pooris are ready to serve!

Serving suggestions

Aloo sabzi

Notes

Enjoyed as a breakfast food, snack, street food and also popular as dinner food in India.Though pooris are deep fried they do not absorb oil and are a favorite of most people. 

Kothu Chapati

Chapati is flattened wheat bread that is quite popular in India and is served for dinner or even breakfast along with veg or non-veg curries. The dough for making chapathi is made by kneading wheat flour and water there were so many leftover chapatis. Today I did not have mood to make any side dish for that. Then I remembered my grandmother’s recipe with leftover chapatis. These pack nicely as well for lunchbox.   A filling dish, which is on the lower calorie and carb side. This dish is spicy enough and can be just served with curd. If you are left with few chapathis from previous day's dinner but don’t have any side dish you can try this. To me left-over recipes like this one are something to look forward to. So sometimes I purposely make extra chapathis to make this one the next day. 

 

Prep time	Cooking time	Serves
10 mins	15 mins	2

Cuisine: Indian

Recipe Category: breakfast varieties

Ingredients Chapati (Left over) -4 Cumin seeds -1 tsp Green chillies -4 no’s Onion  -1 ¼ cup Curry leaves –few sprigs Capsicum -1 no Ginger garlic paste -2 tsp Tomatoes -1 cup Red chili powder -1 tsp Coriander powder -1 tsp Garam masala -1/4 tsp Lemon juice -2 tsp Oil -2 tbsp. Salt – to taste

Method

1. Tear the chapatis into small pieces. Chop the onion, tomato, curry leaves and slit green chillies. Once the oil is hot, add the cumin seeds and fry for a few seconds.  

 2. Add the diced onions and sauté until translucent. Now add the diced tomatoes, capsicum, green chilies, and ginger-garlic paste and keep sautéing until everything is blended. 

3. Add some salt and fry till the tomatoes become soft. Cook closed under low flame for 5 minutes until the vegetables are cooked. 

 4. Now add the turmeric powder followed by red chili powder, coriander powder and garam masala.  

 

 5. Add chapathis and sprinkle handful of water so that the masala can be easily absorbed by chapathis.  

6. Fry for another 3 minutes until it is mixed properly. Finally add coriander leaves. Mix well and switch off. 

Serving Suggestions

Serve this along with onion raita. Turn off the heat and add the lemon juice. Serve hot with raita or curd.

Notes

This is a simple version of kothu chapathi. You can add scrambled eggs finally to make Egg kothu chapathi. You can add chopped carrots and green peas.

Fresh Pigeon Peas(Tur dal) gravy

Whole toor dal is a type of lentil and is also known as pigeon peas. This can be served with rice or rotis for lunch or dinner. I prepared pulpy gravy that suited the beans very well. Cool sunny winter afternoons are leisurely spent sitting and shelling fresh beans. They are loved by everybody so much that they replace dried beans and lentils in almost all the staples.Bangaloreans love their fresh beans and lentils. When they are in season, families eat them at least for one meal every day! They are not only very nutritious but also totally delicious. They are creamy when cooked well and have a very mild bitter aftertaste. I use them a lot in my kitchen. This time I cooked them a little differently so I thought I should share this quick and easy recipe with you all.

Prep  time	Cooking time	Serves
10 mins	15 mins	2 persons

Cuisine: Indian

Recipe Category: Dinner varieties

Ingredients Fresh peeled tur dal -2 cups Onion -2 no’s Tomatoes -3 no’s Green chili -1 no Grated ginger -1” piece Garlic finely chopped -4 cloves Oil -1 tbsp. Cumin seeds -1/2 tsp Curry leaves – few sprigs Red chili powder -1 tsp Coriander powder -1/2 tsp Turmeric powder -1/2 tsp Salt – to taste

Method

1. In a pan, add the oil, mustard seeds. Allow them to splutter. Add the curry leaves and onion and fry till onion is soft. 
 

2. Add the tomatoes and cook on low flame for 10 minutes till tomatoes turn soft and mushy.Put the dry masala powders and fry for a minute; pour two cups of water and let it come to a boil. Add the tur dal, enough salt and mix well; cook covered in simmer for 5 minutes.

 

3. Cover the pan with lid and cook on medium flame for 10 mins. Adjust salt. Add coriander leaves. Serve with rice or rotis. 

4. Open the lid, check if dal is cooked, adjust salt and spices and cook it open for 2 minutes and then turn of stove.Enjoy your gravy with pulkas or rice

Serving suggestions

Serve garnished with coriander or fresh cream to accompany phulkas or rice.

Notes  
If you are adding lemon juice, add it at the end before serving.

Frozen beans can work fine too,just transfer to the pan and start cooking along with the spices.