Ragi / Fingermillet phulka

Ragi / Fingermillet Phulka is a healthy and calcium rich food  that we can make in the place of regular phulka. Fingermillet flour or ragi flour is one of the millets which is packed with nutrients. Sorghum flour, Fingermillet flour, Pearlmillet flour are regularly used in my house. I have tried different ways to make ragi / fingermillet phulka but this is the successful method and it is a no fail recipe. I have tried this many times and not even once the recipe has failed.

This is a gluten free recipe, that is healthy and can be made as a chappathi on taw or as Phulka on direct flame. The main step lies in making of the dough. The ratio of water and flour is 1:1. Also the water should be boiled well and the flour should be cooked well. Once the dough is made, its very simple to make this phulka. This phulka goes well with some spicy and tangy gravy but not with dhal.

More roti and paratha recipes

Lachcha paratha

Vallarai Chappathi / Brahmi leaves Chappathi

South Indian Chappathi / Triangle Chappathi / Plain Parantha

Ragi phulka / Fingermillet Phulka

Aloo paratha

Moong dhal paratha

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Ragi phulka / Fingermillet phulka

Niranjana Sankaranarayanan

Fingermillet flour or ragi flour is one of the millets which is packed with nutrients. Sorghum flour, Fingermillet flour, Pearlmillet flour are regularly used in my house. I have tried different ways to make ragi phulka but this is the successful method and it is a no fail recipe. I have tried this many times and not even once the recipe has failed. This is a gluten free recipe, that is healthy and can be made as a chappathi on taw or as Phulka on direct flame. The main step lies in making of the dough. The ratio of water and flour is 1:1. Also the water should be boiled well and the flour should be cooked well. Once the dough is made, its very simple to make this phulka. This phulka goes well with some spicy and tangy gravy but not with dhal.

Some more roti and paratha recipes

Lachcha paratha

Vallarai Chappathi / Brahmi leaves Chappathi

South Indian Chappathi / Triangle Chappathi / Plain Parantha

Ragi phulka / Fingermillet Phulka

Aloo paratha

Moong dhal paratha

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine Indian, North Indian, South Indian

Servings 10

Equipment

• Skillet

Ingredients

  

• 1 cup Ragi flour
• 1 cup Water
• As req Salt

Instructions

 

• In a vessel take a cup of water and boil it well.
• Once they start to boil, add the ragi flour and keep it in low flame. Mix it well with the spoon or ladle. Keep it aside.
• When they are lukewarm, wet your hands in water and start kneading the dough.
• After kneading, the dough will become soft.
• Now take a small ball of the dough, flatten it in between your hands and dust it in ragi flour.
• Take a rolling pin and roll out the dough carefully. In the beginning it might crack in between but with practise we will get a good rolled out ragi chappathi.
• Heat the skillet and cook the ragi phulka on both the sides and then directly on the flame.
• Healthy soft ragi phulka is ready. Apply ghee on the phulkas if you prefer.
• Serve it with spicy or tangy gravy.

Video

Keyword Fingermillet puttu, Millet recipes, Phulka, Ragi recipes, Side dish for roti

INSTRUCTIONS

• In a vessel take a cup of water and boil  it well.
• Once they start to boil, add the ragi flour and keep it in low flame. Mix it well with the spoon or ladle. Keep it aside.
• When they are lukewarm, wet your hands in water and start kneading the dough.
• After kneading, the dough will become soft.
• Now take a small ball of the dough, flatten it in between your hands and dust it in ragi flour.
• Take a rolling pin and roll out the dough carefully. In the beginning it might crack in between but with practise we will get a good rolled out ragi chappathi.
• Heat the skillet and cook the ragi phulka on both the sides and then directly on the flame.
• Healthy soft ragi phulka is ready. Apply ghee on the phulkas if you prefer.
• Serve it with spicy or tangy gravy.

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