Ragi Mudde/ Ragi balls / Finger millet balls

Ragi Mudde, a store house of multi nutrients, has only two ingredients, the Ragi (finger millet) flour and water. A tablespoon of Ragi flour is first mixed with water to make a very thin paste and later added to a thick bottomed vessel containing water on a stove top. As this mixture boils and reaches the brim of the vessel, ragi flour is added which forms a mound on top of boiling water. The flour is allowed to cook in this fashion on medium high flame. Later with the help of a wooden stick (mudde kolu), the flour is beaten to a smooth dough like consistency with no lumps. This hot dough is then rested on low heat before rounding them on a wooden board into tennis sized balls with wet hands. Thus prepared Ragi Rounds are cut into smaller rounds using fingers and swallowed hot dipping the rounds in saaru, chutney or gojju. It is not supposed to be chewed. Mudde, by itself, does not have a taste but the accompaniment adds flavor to it. Ragi Mudde is traditionally eaten with saaru made of vegetables or meat. It can also be eaten with yogurt or butter milk.Ragi Mudde-Bassaru is a popular combination among the farming communities in Karnataka. says Wiki.



Its a Karnataka delicacy served generally ith mutton chops curry or fish curry for this mudde. Its easy to prepare and healthy too.



Ingredients:

• Ragi flour - 2 cups
• Water - 2 cups
• Salt - required

Method:

• Take a heavy botttom vessel, allow it to boil.
• After it is boiled, add salt to the water and ragi powder. 
• Do not mix it, put the wooden stick inside the vessel ( allows from over pouring of water while boiling) and close it and cook it for 5 mins in simmer.When it comes to the brim of the vessel , take it from the stove.
• Mix it well and cook for 5 mins. 
• Take the mixed and cooked dough and make it into balls.

Mouth watering nutritious Dinner....

Next recipe would be the mutton chops, which will be uploaded tomorrow...