Ragi/ Finger millet Recipes

Ragi Poori Recipe | How to make Millet Poori

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Since the weather is hitting 90°F here, I thought of making pooris with a healthy, millet-packed twist — ragi poori! These soft, fluffy, and delicious pooris combine ragi flour (finger millet) and wheat flour, giving you a calcium-rich, fiber-filled, and cooling dish that’s perfect for summer.

If you’re looking for a millet poori recipe or wondering how to include more millet breakfast dishes in your daily routine, this is the perfect place to start. Whether you call it ragi poori or finger millet poori, this recipe is your ticket to a nutritious, traditional meal with a modern healthy upgrade.

Ancient Story — Why Eat Ragi?

Legend has it that during ancient droughts in South India, farmers and their families survived solely on ragi, which was called the “poor man’s millet.” This grain was believed to cool the body, strengthen bones, and bring resilience. Old Tamil texts even mention how kali (a thick ragi porridge) was offered to hardworking laborers to nourish them during harsh summers. Eating ragi isn’t just a health trend — it’s a return to ancestral wisdom.

So let’s get to the making of Ragi poori/ Millet poori recipe!

Jump to Recipe

Ingredients & Their Role

Ingredient	Role
Ragi Flour	Rich in calcium, iron, and fiber, strengthens bones and cools the body.
Wheat Flour	Provides elasticity and softness to the poori dough.
Salt	Enhances flavor.
Water	Binds the dough.
Oil	Adds softness and helps the pooris puff up beautifully.

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Ragi Poori Recipe | How to make Millet Poori

Recipe by Sandhya Riyaz

Recipe rating: 5.0 from 1 votes

Course: Breakfast, Brunch, DinnerCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

minutes

Try this easy, healthy ragi poori recipe using ragi and wheat flour. A millet-based poori that’s nutritious, light, and deliciously rustic.

Ingredients to make Ragi Poori

1⁄4 cup, Ragi Flour
1⁄4 cup, Wheat Flour
1⁄2 teaspoon, Salt
1⁄4 cup, Water (adjust as needed)
1 teaspoon, Oil (for dough)
Oil for deep frying

Directions to make Ragi Poori

Prepare the dough
Mix ragi flour, wheat flour, salt, and a little oil, then add water gradually and knead into a smooth, firm dough. After kneading the ragi + wheat flour dough (smooth, firm, slightly stiff), let it rest for 10–15 minutes.
Divide into balls
Pinch small lemon-sized balls (about 1.5 inches in diameter) from the dough.
Flatten (Roll)
Dusting
Lightly dust the rolling surface or rolling pin with wheat flour (don’t use too much or it will dry out the poori).
Press
Place one dough ball on the surface and gently flatten it by hand to slightly widen.
Roll
Use a rolling pin to roll it into a small circle, about 4–5 inches wide.
→ Keep it slightly thick (not as thin as chapati), or it won’t puff.
Check edges
If it cracks, lightly press cracks together and smoothen. Divide into small balls and roll out into circles (lightly dust with wheat flour if sticky).
Frying Ragi Poori – Step-by-Step
Heat the oil
Pour enough oil into a deep kadai or heavy-bottomed pan for deep frying.
Heat on medium flame until it reaches the right temperature (about 180–190°C / 350–375°F).
Test by dropping a small piece of dough — it should rise up immediately without burning.

Slide in the poori
Carefully slide one rolled poori into the hot oil.
Avoid crowding the pan — fry one or two at a time for best results.

Press and puff
As soon as the poori starts floating, gently press it with a slotted spoon.
This encourages it to puff up beautifully.

Flip and fry
Once the underside is golden brown, flip it carefully.
Fry the other side for 20–30 seconds until golden.

Remove and drain
Lift the poori using the slotted spoon and drain excess oil by holding it briefly over the pan.
Transfer to a plate lined with paper towels or a colander.
.

Notes

* 1 cup = 250 ml

How to make Ragi poori with step by step images

Prepare the dough:
After kneading the ragi + wheat flour dough (smooth, firm, slightly stiff), let it rest for 10–15 minutes.
Divide into balls and Flatten:
Pinch small lemon-sized balls (about 1.5 inches in diameter) from the dough.
Dusting: Lightly dust the rolling surface or rolling pin with wheat flour (don’t use too much or it will dry out the poori).
Press: Place one dough ball on the surface and gently flatten it by hand to slightly widen.
Roll: Use a rolling pin to roll it into a small circle, about 4–5 inches wide.
→ Keep it slightly thick (not as thin as chapati), or it won’t puff.
Check edges: If it cracks, lightly press cracks together and smoothen.Divide into small balls and roll out into circles (lightly dust with wheat flour if sticky).
Frying poori:
Heat oil in a deep pan. Once hot, fry the pooris one by one, pressing gently with a ladle so they puff up. Flip and fry until both sides are cooked and slightly crisp. Drain on a paper towel. Serve hot!

Pro Tips

Always fry in hot oil; lukewarm oil will make pooris oily and dense.
Roll evenly — too thin, they won’t puff; too thick, they’ll stay doughy.
You can replace wheat flour fully for a gluten-free version, but it may need extra care while rolling.
If the dough feels sticky, apply a tiny bit of oil on the rolling pin or board instead of extra flour — this keeps the pooris soft and prevents hard edges.

Serving Suggestion

Pair your ragi pooris with a mild Potato masala, Vegetable kurma, or even plain Curd — a perfect match for summer meals.

Frequently Asked Questions:

Q: Can I make ragi poori without wheat flour?

Yes! You can make ragi poori without wheat flour, but the dough will be more delicate. Use a binding agent like rice flour or a bit of potato mash.

Q: Is ragi poori good for kids?

Absolutely! Ragi poori for kids is a great way to boost their calcium and fiber intake in a tasty form.

Q: How to keep ragi poori crispy for longer?

Ragi poori stays crisp if you fry it well and avoid covering it immediately. Store loosely in a basket lined with paper towels.

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