Ragi Poori | Finger Millet Puri | Diabetic Friendly Recipes

Pooris(Puri) are my kids favorite breakfast but I occasionally make them due to the oil overload.Ragi pooris are a healthy alternative to the regular pooris as this is a low carbohydrate meal and also these pooris have all the health benefits of ragi.This is one of the best liked recipes of ragi so far and am happy that some way or the other I can sneak in this flour.Though ragi is gluten free but pooris require some gluten to roll them out like pooris and so its mixed with wheat flour.I found this as the best proportion of ragi and wheat flour after a few trials.Semolina in the dough acts to hold the poori puffy and crispy slightly longer than usual pooris.Try these out if your kids are reluctant to taste this millet in any form.Am sure they will love these,enjoy !!

Preparation time~25mins
Cooking time~30mins
Serves~20-25 pooris
Ingredients
ragi/panji pullu flour 1 cup
wheat flour 1 cup
rava /sooji/semolina 2tbsp
salt a pinch
water 1/2 cup

Method

• Sift the flour,semolina and add salt.Add water to the flour and knead with water to form a dough like for chapathis.Leave the dough rested for 20 mins.
• Then,pinch out small balls smaller than chapathis or large gooseberry size ones.Roll them out like for chapathis by dusting flour.Arrange a batch(10) on a plate/white paper(no news paper please) and keep covered so that it doesn't dry out.And repeat this step until you finish rolling all balls.

• Heat oil in a wok upto 2" deep oil and wait till oil is hot.Slide each pooris in the hot oil and wait for the bubbles to form.Now,flip the other side and gently press the pooris with the slotted spoon so that it puffs up evenly.Flip and turn both sides until it turns slightly crisp and brown.Drain with a slotted spoon and place on thick paper towels.
• Repeat the same step until you finish making all pooris.Serve warm with potato masala(poori masala).

NOTES
* If you use lesser oil to make poori,then drop only one poori at a time and using the slotted spoon,pour hot oil on top of the poori taking from the sides.This helps to puff up the pooris well.Also apply gentle pressure on the pooris on the puffed sides,so that everything else gets puffed up.Flip both sides to get even browning.
*If you don't like making a batch of rolled pooris then make as a single one,put in oil and fry.But in this case,the oil gets smoky hot in between so I don't prefer this method unless you have a helping hand.

Related Posts with Finger Millet(Ragi/Panji Pullu)-
Ragi Idiyappam
Ragi Dosa
Ragi Peechappam
Multi Grain Laddus