Finger Millet / Ragi Poori | Millet Recipes

     The goodness of Ragi Pori is that the stomach feels light even after eating 5-6 pooris (normal wheat poori quantity). It also gives novel taste for the traditional pooris.

Ingredients:

Wheat Flour	¾ cup
Finger Millet / Ragi / Kelvaragu Flour	¼ cup
Salt	As required
Water	As required
Oil	For fry

Procedure:

1. Mix Wheat flour, Finger Millet flour and salt in a wide bowl.

2. Add enough water to knead into a soft dough. Keep it aside for 5 mins.

3. Divide the dough into equal  lemon sized balls . Either roll it into a medium size and thickness of circular rounds or press them using the machine.

4. Heat the oil in a pan and slide the poori. After few seconds press it with the help of the ladle with the holes. When it puffs up and turn over it carefully and fry the poori till the poori becomes crisp and dark brown color. Then take it out from the oil and drain the oil using tissue paper.

 Healthy Ragi poori is ready. Serve it with poori masala or vegetable kuruma.

Note:

1. Should not turn over the poori multiple times.

2. Maintain the oil temperature such that a drop of dough will spring up immediately.

3. The dough consistency should be neither too hard nor too soft.