|1.||Ragi flour / flour of finger millet, mundal, kezhvaragu, nachni or ragulu 1 cup|
|2.||Salt to taste|
|3.||Hot water to make the dough|
|4.||Oil for deep frying|
|5.||Accessory: Two transparent plastic sheets|
ragi flour and salt,
while adding hot water,
using a spoon.
Stop adding water, when the mixture becomes almost wet.
Keep aside for a few minutes to let the mixture cool enough to knead.
for a few minutes and
make slightly soft dough.
If the mixture or dough is soft, add more flour and knead.
If the mixture or dough is hard, sprinkle little water and knead.
Cover and keep aside for about 20-30 minutes.
Ragi poori dough is ready.
oil for deep frying.
lemon-size balls and flatten them.
a plastic sheet.
Place a flattened ball on the sheet.
Place a drop of oil on the flattened ball.
Cover with another plastic sheet.
Roll-out using a rolling-pin.
Peel the top plastic sheet.
the raw poori from the plastic sheet and drop
the raw poori carefully and gently into the hot oil.
Gently press with a skimmer. When the ragi poori puffs up, turn it upside down.
Cook till both sides have golden tinges.
While the poori is cooking, gently splash the oil on the sides of the poori with the skimmer. This will ensure the sides are also cooked.
Remove and place the poori on paper napkins.
poori is ready.
|1.||Roll the poori, in Step 6, in such a way that the rolled poori is neither too thin nor thick to make sure the poori puffs while frying.|