About
Ragi Mudde are healthy balls made from finger millet flour and water. They are a delicacy and a staple food mainly in Karnataka and in some parts of Tamil Nadu and Andhra Pradesh.
Video
Steps
- Measure 1 cup of ragi flour. Remove 2 teaspoons of the ragi flour and set aside.
- Add to 2 cups water in a sauce pan or pot. Add the 2 teaspoons ragi flour to the water and mix well.
- Add salt and mix again. Note that traditionally salt and ghee are not added, but I like to add some salt.
- Place the thick bottomed pan containing the slurry on the stove over medium heat
- When the slurry begins to boil, lower the heat and sprinkle the remaining ragi flour evenly all over the pan.
- Let it cook undisturbed for 3 to 4 minutes on a low heat.
- Keep on mixing for a few minutes and you will see the mixture clumping together and gathering around itself.
- Scrape any remaining dough off the wooden stick and return to the pan. Cover and steam for 6 to 7 minutes on low heat.
- When you take a tiny portion of the dough and shape into a ball, it should easily form a ball without sticking to your fingers.
- Portion the dough and make medium-sized balls from it. Shape into neat balls by rolling the dough between your palms
- Take 1.25 cups water, red chillies (broken and seeds removed) and tamarind in a frying pan.
- Cook for about 5 to 6 minutes.
- Drain the water and set aside the softened tamarind and red chillies. When warm, add them to a spice grinder or blender. Add salt as needed and 2 to 3 tablespoon water. Blend to a smooth chutney. Transfer to a heat proof bowl.
- Heat 1 tablespoon oil in a small pan. Crackle ½ mustard seeds. Add 6 to 7 curry leaves, 1 pinch asafoetida and 5 to 6 methi seeds.
- When curry leaves become crisp, pour the tempering ingredients in the chutney. Mix and serve.
- Serve with saaru, basaru, Rasam, Sambar, red chili chutney*, Onion Chutney, Coconut Chutney or Tomato Chutney.