December

Ayurvedic Thali – Ragi Poori

December

Ayurvedic Thali - Ragi Poori

Ingredients:

  1. Ragi Flour ¼ Cup
  2. Whole Wheat Flour ¼ Cup
  3. Salt A Pinch
  4. Water ¼ Cup Approximately
  5. Oil For Frying

Instructions:

  1. Heat required amount of oil in a frying pan. Do not set the stove on high because the pooris will redden quickly but will not be cooked properly.
    Meanwhile prepare the poori dough.
  2. In a medium size bowl mix together the ragi flour, whole wheat flour, and salt. Add water as required, little by little to form a stiff dough.
  3. Note that the dough for poori should not be soft because it will absorb a lot of oil while frying. Also, pooris should be prepared immediately after preparing the dough..
  4. You can either divide the dough into 15-20 small pieces and roll each piece of dough into thin circles or divide the entire poori dough into half. Roll each half into a big thin circle and using a small round biscuit cutter or a lid cut out small circles.
  5. Remove the scraps and re-roll it again and cut circles and keep it aside, covered.
  6. Now add one piece of rolled out dough at a time to the oil.
  7. Gently press the poori with the back of the slotted ladle and it would puff up. Flip it over and leave it for a few seconds; take out the poori and place it on a kitchen towel to absorb excess oil.
  8. Repeat the same process for the remaining pooris. Serve it hot.