Ragi - Rice flour Pulka / Chapati

ರಾಗಿ ತಿಂದವ ನಿರೋಗಿ 

The one who eats Ragi /Finger Millet stays healthy and hale. ( Strong and healthy).

Pulka is a type of Indian bread normally done in wheat flour. It is oil free. Basically cooked on charcole. These days they do cook on gas stove burner. It turns fluffy and soft and good to eat.

I have used Finger Millet /Ragi flour and very little quantity of rice flour. It is soft and fluffy and yummy to have with out any guilt. 

Let us see the recipe Now :

Ingredients :

Ragi flour /Finger Millet flour : 2 Cups

Rice flour : 1/2 Cup

Hot boiling water : 1/2 Cup 

Salt : To taste.

Method :

1. Put ragi flour, rice flour in a big bowl. Add salt and hot boiling water.

2. Leave it for 2 to 3 minutes. Mix it nicely.

3. Add required normal water and prepare Pulka dough. Kneed the dough well.

4. Divide the dough into small portions.
5. Keep a bowl of rice flour aside.

5. Take a small portion and turn them as small round shape.

6. Dip them in dry rice flour and roll chapati.

7. Slowly take out this chapati and put it on hot tava and cook for a minute.

8. Turn the other side and cook for 10 seconds and put it on a gas burner.

9. Let the flame be on medium flame.

10. Cook on both side and remove it from the flame. ( It fluffs up slowly on both sides).

11. Hot Ragi - Rice flour Pulka is ready to serve.

12. Repeat the same and prepare all the Pulkas.

13. Adding ghee on the top of hot Pulka is optional.

14. We had it with Channa and Carrot bhaji which was prepared in the morning for pav -bhaaji.

Note 

Do not add more boiling water. You may not be able to prepare the dough properly. It takes more flour and the pulka turns hard. You can add some oil/ghee after preparing the dough. It eases to roll the chapati easily. You can also use dry ragi flour to dip the smaller portion to roll as pulka.
Do not add more rice flour. Adding very little rice flour helps to bind the dough niely.
Time : 30 Minutes

Serves : 2 to 3 .