Varagu Poori Recipe | Kodo Millet Poori Recipe

Varagu Poori Recipe | Kodo Millet Poori Recipe

Varagu Poori Recipe | Kodo Millet Poori Recipe – with step by step images and nutritional information. Millets are miracle grains but they are becoming invisible. These wonder grains used to be the staple for our ancestors. India is not a nation of just 2 grains. We have several indigenous unrefined grains which are less in glycemic index and great with all nutrients. You can find all my recipes with millets here

Varagu Poori Recipe | Kodo Millet Poori Recipe

Poori with millets was always on my mind but since I don’t buy millet flour from the shop the attempt got delayed. If the poori has to puff adding rava is a tip generally. You can see that I have used that here.

Ingredients:

• Kodo Millet-1/4 cup
• Wheat Flour-1/4 cup
• Salt-To taste
• Water as needed
• Oil-To deep fry

Procedure:

1.Dry roast Kodo millet and powder it.

2.Sieve it well. Soak the coarse powder and salt in 1 tbsp of water.

3.Now add the powdered flour, whole wheat flour and to the soaked coarse and knead the usual poori dough.

4.Flatten them make pooris.

5.Enjoy them with Channa Masala

There is no compromise in taste and it is puffy if you follow the recipe to T.

Nutritional value of Kodo Millet:

The dietary fibre content of Kodo millet is 37% and this millet has a low glycemic index. It is best suited for diabetic patients. The fibre content is 785% higher than rice & wheat(refined). This millet has an origin dated to 3000 years ago.Kodo millet is bestowed with the highest magnesium content.

Millet type	Carbohydrates	Protein	Fat	Crude fiber	Ash	Calorific value
Rice	82.86 ± 7.53	4.99 ± 1.38	1.90 ± 1.03	1.63 ± 0.42	0.99 ± 0.42	369 ± 27.82
Wheat	69.88 ± 1.66	13.78 ± 1.40	2.81 ± 0.18	1.77 ± 0.15	1.63 ± 0.26	438 ± 1.75

Kodo millet

63.82 ± 7.94

9.94 ± 1.6

3.03 ± 1.03

8.20 ± 2.3

2.83 ± 0.40

349.5 ± 4.95

Notes:

The unrefined millet is brown in colour and not white.

The poori will puff and stay puffy if the dough consistency is firm and when you roll into medium-thick pooris.

Don’t knead more.

You can offer this to babies above 6 months without salt.

Ensure to have given the individual ingredients and eliminate all allergies before trying the all-new recipe.

Always have a word with your doctor before offering anything new to your baby.

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