Ragi Mudde
A staple in rural Karnataka, Ragi Mudde is made from finger millet flour rolled into soft, dense balls. It is usually served with spicy saaru or curry and is loved for being filling, nutritious, and rich in fibre.
Ingredients
Preparations
in a small bowl take 2 tbsp ragi flour from 1 cup of flour. We will be using the remaining flour later.
Add ¼ cup water and prepare a smooth lump-free batter. Keep aside.
In a large vessel take 1¾ cup water, ¼ tsp salt, and ½ tsp ghee.
Add in the prepared ragi flour mixture and stir continuously.
Stir until the mixture thickens and turns glossy. By doing this it prevents ragi flour from having lumps.
Once the mixture turns glossy, add the remaining ragi flour. Make sure to spread and put the flour.
Do not touch the flour for 2 minutes and keep the flame on low.
Slightly spread the flour and allow to boil for 5 minutes. Do not touch as there are chances for lumps to form.
Now take a wooden stick or rolling pin, and mix continuously. Stir until the mixture comes together.
Cover and simmer for 3 minutes or until the mixture turns glossy.
Give a good mix again and make sure to check the mixture is non-sticky, indicating the flour is cooked well.
Cool slightly, and take a ball-sized mixture into ghee greased bowl. Using a bowl makes it easy to handle the heat and can be shaped easily.
Shape to round ball with hand.
Finally, enjoy Ragi Mudde with sambar or any gravy of our choice.
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