Multi Grain Flour Poori | Poori Varieties

This is a multi grain flour poori, quiet different from my other poori recipes. This is a very healthy and most people cannot have more than 3 pooris ( and  have avoid overloading).

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 10 mins | Yields: 20 Pooris

Ingredients:

Wheat Flour	1 cup
Multi Grain Flour	1 cup
Salt	As required
Oil	For deep fry
Water	As required

Click here for multi grain flour recipe.

Procedure:

1.  In a wide bowl, add wheat flour, multi grain flour and salt; mix them well. Add water little by little and knead into soft and tight dough.  Keep it aside for 5 mins.

2. Divide the dough into equal lemon size balls. Either roll it into a medium size circular rounds or press them using the machine.

3. Heat the oil in a pan and slide the poori. After few seconds, press it with the help of the ladle with the holes.

4. When it puffs up, turn it over carefully and fry the poori till the poori becomes crisp and golden color.

5. Take it out from the oil and drain the oil using the tissue paper.

     Tasty and aromatic poori / puri is ready to serve.

Note:

1. Don’t add more water, because the poori absorbs more oil.

2. Don’t leave the dough more than 15 mins, otherwise the poori absorbs more oil.

Related Links:

1. WheatPoori

2. FoxtailMillet Poori

3. Finger Millet Poori

4. Palak Poori

5. Pearl Millet Poori 

6. Tomato Poori

7.Jowar Poori

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Multi Grain Flour Sponge Dosai

Multi grain sponge dosa is the most easiest recipe using the multi grain flour described earlier. This can be a good variety to the normal rice dosa which you prepared regularly.

Quick Slideshow Video:

Recipe Cuisine : South Indian | Recipe Category: Breakfast

Preparation Time: 5 mins  | Cooking Time: 5 mins | Yields: 7 nos

Ingredients:

Multi Grain Flour	2 cups
Fermented Idli Batter / Left Over Idli Batter	1 cup
Salt	As required
Water	As required
Oil	For making dosai

Procedure:

1. In a wide bowl, add idli batter, multigrain flour and salt. Mix them well with balloon whisk or ladle.

2. Add water little by little and mix them gently. Add water till you can get dosa batter consistency.

3. Close the lid of the bowl and leave it for ½ an hour to 2 horus. Your multigrain dosa batter will be ready to make dosas after 2 hours.

4. Heat the dosa tawa and pour ladle full of batter. Then spread the batter into thick circle using the backside of the ladle.

5. Pour ½ tsp of oil over the dosa and allow it to cook.

6. Once cooked, then turn over the dosa and cook till it reaches golden color on both sides.

   Healthy and tasty dosa is ready to serve. Serve with tomato or onionchutney.

Note:

1. Add salt for multigrain flour only because the idli batter already have salt.

2. Even though half an hour of soaking is enough for multi grain batter. The more the time you keep the batter, better the dosas sponginess would be.

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Multipurpose Multigrain Flour | Easy Homemade Powders

I have already posted Health Mix Powder / Saththu Maavu recipe. With that health mix powder we can make porridge. But in this recipe, which is similar to health mix powder, we can make lot of dishes like Dosa, Roti, Chapathi, Poori etc.,

Once we can make it preserve for it for 6 months. Stay tuned for the recipes with this multi grain flour.

Click here for homemade powders and basics recipe.

Quick Slide Show Video:

Recipe Cuisine : South Indian | Recipe Category: Homemade

Preparation Time: 45 mins  | Drying Time : 2 days | Yields: 4-5 kgs

Ingredients:

Foxtail Millet / Thinai	1 cup
Finger Millet / Ragi	1 cup
Kodo Millet / Varagu	1 cup
Little Millet / Saamai	1 cup
Barnyard Millet / Kuthiraivali	1 cup
Pearl Millet / Kambu	1 cup
Maapillai Samba Rice	1 cup
Black Rice / Kavuni Arisi	1 cup
Bamboo Rice / Moongil Arisi	2 cups
Horse gram / Kollu	½ cup
Cow Peas / Thattai Payaru	½ cup
Green Gram / Pasip Payaru	½ cup
Whole Wheat	3 -4 cups
Urad Dal	2 - 4 cups

1 cup = any 1 cup measure

Procedure:

1. Wash all the millets together for 2 times and drain the water completely.

2. Wash all the grains and remaining rice together for 2 times and drain the water.

3. Wash uad dal, bamboo rice and whole wheat separately. Then drain the water completely.

4. Then dry the grains under sunlight till they become crisp and without moisture. This process will take 2-3 days. It depends upon the sunlight.

5. Then grind them into a fine powder though flour mill. Allow it to cool down completely and store it in an air tight container for later use.

   Homemade multipurpose multigrain flour is ready!

Note:

1. The ratio of the grains is your choice.

2. The ratio of the grains and the wheat should be 4:1

3. The ratio of the grains and the urad dal should be 4:1 or 3:1.

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