Ragi poori

Ragi/ Finger millet/ Nachani is highly nutritious and can be used in a variety of breakfast eats or as the most popular Ragi mudde with Bas sopu saaru for lunch. I have posted quite a few recipes using Ragi in the Breakfast Eats section of this website. Today I tried out the recipe of a poori which my friend Reena Pillai shared with me. The addition of Ragi lends a sweet taste to the Poori and the best part is that it retains it’s shape for a long time.


1 cup Ragi flour

1 cup wheat flour

1 tbsp oil


Water to bind the dough

Oil to fry the Pooris.


Tip in both the flours, salt and oil in a bowl. Mix thoroughly and then adding water a little at a time bind it to a hard dough. Knead the flour well for a couple of minutes, cover and rest for ten minutes. Give a quick knead once again and pinch tiny pieces of the dough. Roll into a ball and flatten it into a pellet. Dust the pellet with flour and roll it out into a circle three inches in diameter. It should be neither thick nor thin. Roll out ten to twelve pooris and cover the remaining dough while they are being fried. Heat oil in a pan. Sprinkle a little flour into the oil to check the temperature. If it sizzles, gently slide in the poori, press it down with a slotted spoon and allow it to fluff up. Flip, fry on the other side, drain and place on a kitchen towel. Finish frying the remaining pooris before you start rolling out the next batch. Serve hot with Potato bhaji or Chutney.

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