Ragi/Kezhvaragu Poori is a great alternative for
the regular wheat flour pooris. It is one easy way to include ragi/kezhvaragu
in our kids diet. Do try out this tempting and easy to make pooris and post
your comments here. Meanwhile do check out other interesting
chapathis/pooris/parathas/naans and breakfast varieties here.
Here’s how to make Ragi/Kezhvaragu Poori with
step by step photos …
Ingredients
Ragi
Flour/Kezhvaragu Maavu
|
½ cup
|
Wheat
Flour
|
½ cup
|
Salt
|
As
needed
|
Water
|
as
needed
|
Oil
|
1 tsp
+ more for frying pooris
|
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Author: Priya Anandakumar
Other Parathas and Chapathis varieties that might
be of your interest...
Method
In a wide bowl add ragi flour/kezhvaragu maavu,
wheat flour and salt.
Mix everything really well in dry state. Add some water, mix and then begin to knead.
Add needed water in between while kneading the
dough and make firm dough.
Finally add 1 tsp of ghee or oil and knead really
well.
Cover and let Ragi Poori dough rest for about 30
minutes.
Open the lid and knead the dough again. Divide
the dough into small balls.
Dust each ball with wheat flour. Roll the dough
ball into a circle, it should be a little thick. If it is thin then the pooris
will not puff up.
Heat oil in a kadai for a frying the pooris.
Gently slide the Ragi poori into the hot oil. Cook the pooris on medium high
flame only. If you cook on low flame, then the pooris will not puff up.
Fry on both sides and drain it on a paper towel.
Serve hot with any kurma variety of your choice
or just with potato masala.
Delicious, tasty and tempting Ragi/Kexzhvaragu
Poori is ready to be enjoyed.
Note:
Cook the pooris only on medium high flame.
Other Parathas and Chapathis varieties that might be of your interest...
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Priya Anandakumar