Ragi and Bengal gram flour puri. (Kezhvaragu, kadalai mavu puri) - Preparation time 15 mins
Due to gluten sensitivity some cannot consume wheat, maida, rava so while making dishes gluten products should be avoided in the recipes. Because of this problem people should include millets in diet and started trying these dishes.
Actually those dishes are really good for health and also tasty when prepared in the right way. I started experimenting puri using ragi flour. When i searched in net they ask to prepare a flour with certain quantity and prepare puri or chapathi. I just want to use the flour in my kitchen and try making the dishes.
So i tried making ragi puri with little bengal gram flour and boiled potato. It came out well. Surely it won't taste like wheat puri but taste good, different and obviously healthy.
Ingredients:-
Boiled potato - 1/2 or less (This is to bind the flour and give slight gluten texture)
Bengal gram flour - 2 tbsp
Ragi flour - 1 cup
Red chili powder - 1/4 tsp
Salt - to taste
Oil - to deep fry
Water - only if required
Preparation method:-
In a bowl mash the potato to paste. To this add ragi flour, bengal flour, chili powder, salt and mix well. If required sprinkle little water so tight dough can be made.
Apply little oil and make the dough so it won't be too sticky.
Make small balls from the dough to make puri's.
As this dough don't have gluten it will be difficult to roll using rolling pin.
Heat the oil and bring down the flame.
Take a plastic sheet or plantain leaf and apply oil. Keep the ball in the sheet and cover the ball with another sheet (oil should be applied in both the sheets, then only the puri can be removed from the sheet).
Press the sheet above the ball with a round vessel. Let the puri be slightly thick else it will be difficult to remove.
Insert puri in hot oil and fry. Reverse the puri and cook both side. When cooked remove and transfer to a tissue to remove excess oil.
Serve hot and healthy puri with spicy kuruma or potato masala.
Due to gluten sensitivity some cannot consume wheat, maida, rava so while making dishes gluten products should be avoided in the recipes. Because of this problem people should include millets in diet and started trying these dishes.
Actually those dishes are really good for health and also tasty when prepared in the right way. I started experimenting puri using ragi flour. When i searched in net they ask to prepare a flour with certain quantity and prepare puri or chapathi. I just want to use the flour in my kitchen and try making the dishes.
So i tried making ragi puri with little bengal gram flour and boiled potato. It came out well. Surely it won't taste like wheat puri but taste good, different and obviously healthy.
Ingredients:-
Boiled potato - 1/2 or less (This is to bind the flour and give slight gluten texture)
Bengal gram flour - 2 tbsp
Ragi flour - 1 cup
Red chili powder - 1/4 tsp
Salt - to taste
Oil - to deep fry
Water - only if required
Preparation method:-
In a bowl mash the potato to paste. To this add ragi flour, bengal flour, chili powder, salt and mix well. If required sprinkle little water so tight dough can be made.
Apply little oil and make the dough so it won't be too sticky.
Make small balls from the dough to make puri's.
As this dough don't have gluten it will be difficult to roll using rolling pin.
Heat the oil and bring down the flame.
Take a plastic sheet or plantain leaf and apply oil. Keep the ball in the sheet and cover the ball with another sheet (oil should be applied in both the sheets, then only the puri can be removed from the sheet).
Press the sheet above the ball with a round vessel. Let the puri be slightly thick else it will be difficult to remove.
Insert puri in hot oil and fry. Reverse the puri and cook both side. When cooked remove and transfer to a tissue to remove excess oil.
Serve hot and healthy puri with spicy kuruma or potato masala.
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