Wednesday, February 19, 2014

Ragi mudde | Ragi Sangati | Ragi mudda : Finger millet balls




Learn to make ragi mudde........

Though mudde calls for just 2 ingredients, the proportion of water to ragi flour is different in every household. I have seen people adding cooked rice or rice rawa to make mudde soft. Some people add a couple of tablespoons of bombay rawa or upma rawa to the mudde too. Well, my mom made it with only ragi flour & I followed her. Recently I found adding a tbsp of quick cooking oats to the mudde & I liked it. From then on.., I add oats. It is however completely optional.

Some of the side dishes that go well with mudde are:
Masoppu
Majjige huli /Mor kulambu
Upsaaru
Okra Sambar



Preparation Time: Nil
Cooking Time: Less than 10 mins
Serves: 1-2


Ingredients:
Ragi flour | Finger millet flour | Nachni flour: 2/3 cup
Quick cooking oats: 1 tbsp
Water: 1 cup & 2 tbsp
Salt: A pinch
Ghee: A pinch or 1/8 tsp, optional

Method:
Heat water in a sauce pan.

When water starts boiling, add salt & the oats.
Measure the ragi flour & add it to the boiling water. Add the ghee too. DO NOT DISTURB THE FLOUR. 

Let the ragi flour cook on a low-medium heat for 5-7 mins.
Turn off the heat & mix the ragi flour. You could do whisking action to mix it thoroughly.


Ensure there are no lumps.
Scoop the cooked dough onto a plate. Work with the dough when it is hot.
Use your hands to knead the dough for about 10-20 secs. Dip your hands in cold water in between.

Shape the dough to a ball.
Serve it immediately with a side dish of your choice.

Notes:

  • Do not allow the dough to cool. Once cool, you cannot shape the dough or knead it.
  • Adding ghee or oil to the mudde is completely optional. According to my mom, adding oil or ghee will make the mudde soft & also the dough doesn't stick to the saucepan.