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.

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Steps

  1. Measure 1 cup of ragi flour. Remove 2 teaspoons of the ragi flour and set aside.
  2. Add to 2 cups water in a sauce pan or pot. Add the 2 teaspoons ragi flour to the water and mix well.
  3. Add salt and mix again. Note that traditionally salt and ghee are not added, but I like to add some salt.
  4. Place the thick bottomed pan containing the slurry on the stove over medium heat
  5. When the slurry begins to boil, lower the heat and sprinkle the remaining ragi flour evenly all over the pan.
  6. Let it cook undisturbed for 3 to 4 minutes on a low heat.
  7. Keep on mixing for a few minutes and you will see the mixture clumping together and gathering around itself.
  8. Scrape any remaining dough off the wooden stick and return to the pan. Cover and steam for 6 to 7 minutes on low heat.
  9. 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.
  10. Portion the dough and make medium-sized balls from it. Shape into neat balls by rolling the dough between your palms
  11. Take 1.25 cups water, red chillies (broken and seeds removed) and tamarind in a frying pan.
  12. Cook for about 5 to 6 minutes.
  13. 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.
  14. 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.
  15. When curry leaves become crisp, pour the tempering ingredients in the chutney. Mix and serve.
  16. Serve with saaru, basaru, Rasam, Sambar, red chili chutney*, Onion Chutney, Coconut Chutney or Tomato Chutney.

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