2025 Sandyathome. All rights reserved. This original recipe, story, and content are the exclusive intellectual property of Sandyathome. Any reproduction, adaptation, distribution, or use, in full or in part, without prior written permission is strictly prohibited.
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!
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. |
You May Also Like these Recipes:
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.
Ragi recipes
Summer evenings + cravings = this millet pizza. If you’re looking for a clean, cozy way to enjoy your pizza fix, here’s my Ragi Veg Pizza —a blend of ragi…
Ragi Kara boondi/ Finger Millet kara boondi is a spicy, crunchy and yummy deep fried snack made during festivals like Diwali or even served as tea time snack. This kara…
Ragi Thattai/ Ragi Pappu chekkalu/ Ragi Nippattu is a crunchy, flavorful and delicious disc shaped South Indian fried snack that can be prepared during festivals like Diwali. Traditionally Thattai/ pappu…
Instant ragi dosa/ Ragi dosa is a delicious, healthy and very quick to make crispy dosa prepared with millet flour called Nachni or Ragi flour or Finger millet flour. Summer…
Ragi roti/ Finger millet roti is a soft, delicious and healthy flatbread as finger millet is rich in calcium, is a good source of fiber and also aids in weight…
Ragi sweet adai/ Finger millet sweet adai/ Kezhvaragu sweet adai is a delicious and healthy breakfast / snack prepared with ragi / finger millet flour, jaggery and flavored with cardamom….
Ragi appam/ Finger millet appam is a soft, spongy and healthy breakfast with bowl shape is prepared with fermented batter consisting of raw rice, idli rice and ragi flour. Yes…
Ragi adai/ Kezhvaragu adai is a healthy, wholesome and quick to make breakfast/ snack prepared with ragi flour/ finger millet flour and enriched with moringa leaves/ drumstick leaves. This soft…
Ragi kanji/ Sweet ragi porridge is a delicious, super healthy and filling breakfast made with ragi flour, milk, water and cardamom powder that can be easily prepared in no time….
Ragi idli/ Finger millet idli is a soft, spongy, fluffy and healthy Steamed Indian cake prepared with fermented ragi flour (known as Nachni or Finger millet flour), idli rice, poha, and…