Ragi Poori - Finger Millet Poori - Simple breakfast, Dinner recipe - Millet recipes

Ragi is one of my most favourite millets. I use Ragi millet at least on alternate days. I have tried different mixes and I find that the 1/2 and 1/2 mix works the best. So This recipe is using 1/2 portion of Wheat and 1/2 portion of Ragi flour. Only recently my kids started taking Wheat flour based poori. Before this they used to take only Maida (All purpose flour) poori. This version of Ragi poori is something my kids also loved

Wheat flour - 1/2 cup (I have used homemade flour)
Ragi flour - 1/2 cup
Salt to taste
Oil to deep fry
Water to make the dough


Mix the flour and salt. Add required water little by little and make a stiff dough. Leave it aside for 30 mins.
Make Slightly bigger than marble size balls. Leave it aside for 30 mins. Take a ball
Roll it into thin round disc. Dust it with flour if required. Heat oil in deep curved pan. To check whether oil is ready add a small piece of dough to the hot oil and it should fry and float on top at onceAdd rolled pooris. Press it with the laddle and pour oil on top of it. Poori will rise up. Let it cook till bubbles subside. 
Drain out the oil and place it on kitchen tissue paper to drain extra oil.

Serve hot