Ragi Mudde (Finger Millet Balls)
A very special dish, close to my heart (aren't they all ;) ), made mainly in Karnataka, India. Its very healthy and is pretty unique in the way its consumed. Its literally swallowed and not chewed while eating!! Yeah!! I'm serious. Its the way this dish is eaten. Ragi Mudde, is quite popular in my house. We eat it with chicken sambar (in kannada, koli saaru), kattu (recipe to follow) or any sambar as a matter of fact. But if eaten with kattu (broth of leaves and/ or moth beans or any beans as a matter of fact) you must have some spicy chutney (upsaar khara, what we consume at home). But what if you dont have that chutney, well we have a solution for everything!! Just sqeeze some lime, green chilli, garlic and salt. Yeah!! I said green chilli. Trust me, it tastes like heaven :) Or so I like to think. You won't believe it. You can even eat it with yogurt. I do that and my husband thinks I'm weird ;)
But anyway, a very nutritious dish, which is a good source of protein and iron. This is made free of oil (#bonus). There is no reason why you shouldn't be eating this now is there??
So moving on..
Ingredients:
This dish needs pretty much 3 ingredients.
This dish needs pretty much 3 ingredients.
- 3 cups of water (to make soft ragi mudde, if you'd like it to be a little on harder side, i'd make it 2.5 cups of water).
- 2 cups of ragi flour (finger millet)
- salt to taste.
- Lots of muscle ;)
Method:
- In a saucepan, bring about 2 and 3/4 cups of water to boil. Add salt to it.
- In a small bowl, combine remaining 1/4 cup of water and add about 2 to 3 rbsp of ragi flour (from the original 2 cups batch) and mix till no lumps are found.
- Once the water starts boiling in the saucepan, add the above ragi/water mixture stirring continuously to make sure there are no lumps. I generally use a wooden spoon. (Note: the mixture is watery at this point).
- After which, add the remaining flour, cover the pan with a lid and let sit in low to medium flame till the water boils over again ( less than 5 mins).
- Once water starts boiling, using the wooden spoon (back side), beat it/ knead it to make sure it doesn't have any lumps. You may add more water if you would want it to be softer.
- Once thoroughly kneaded, cover it again and in low flame, let it cook for 5 mins.
- Now give it a final knead and form it into balls of size which is convenient to you.
- Voila, ragi mudde is ready!!
This dish makes about 6 of them, medium sized. As mentioned earlier, you can have this with sambar or kattu (recipe yet to be posted).
We enjoyed making this dish. Especially since it was Pooja's first time ever!! Making and eating it.
We enjoyed making this dish. Especially since it was Pooja's first time ever!! Making and eating it.
Hope you guys enjoy making this too:) Please leave a comment if any questions / inputs.
Behind the scenes fun :)
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