Comments on: Poori and Vegetable Saagu (Karnataka Style)

By: redchillies

redchillies — Tue, 20 Dec 2011 15:36:14 +0000

Hi Savi, thanks. Actually there is no need to dry roast the ingredients. But if you want to, you can. Hope this helps.

By: Savi

Savi — Tue, 20 Dec 2011 08:14:15 +0000

Hi
I had set dosa in a bangalore restaurant and loved the side dish offered there..
from then i was searching for this recipe.
glad i got it here..
i just wanna know if it requires dry roasting of ingredients to grind.
pls let me know tat..

By: redchillies

redchillies — Wed, 11 May 2011 14:45:24 +0000

Thanks Chandrika

By: chandrika

chandrika — Tue, 10 May 2011 04:23:40 +0000

the sagu is really tasty !!!!!!!!!!!

By: RedChillies

RedChillies — Thu, 31 Mar 2011 03:39:35 +0000

Here are some steps for making fluffy pooris.

1. I use a mix of wheat flour and little maida (80:20 ratio)
2. While making the dough, add some warm ghee/oil and make sure the dough is stiff (not like chapathi). Knead the dough for a long time.
3. Keep the dough covered and aside for 30 minutes.
4. Roll the poori as much as possible without using dry flour, little bit is ok.
5. Do not make the poori thin, it should be even.
6. When you drop it in oil, make sure it is hot (drop a small bit of dough and check).

Hope this helps and please do let me know, when you try it next.