Ragi Mudde
Ragi Mudde (Finger Millet Ball) is a traditional and nutritious dish from South India, particularly popular in Karnataka and Tamil Nadu. It’s made from ragi flour (finger millet flour) and water, and is often enjoyed with sambar, curry, or a spicy side dish. The preparation is simple but requires the right technique to achieve the desired texture.
Ingredients:
- Ragi flour: 1 cup
- Water: 2 cups
- Salt: To taste (optional)
Preparation Steps:
Boil Water:
- In a pot, bring 2 cups of water to a boil. Add salt if desired.
Make a Paste:
- In a small bowl, mix 1-2 tablespoons of ragi flour with a little water to form a smooth paste. This prevents lumps when added to the boiling water.
Cook the Paste:
- Add the ragi paste to the boiling water and stir continuously to avoid lumps.
Add Remaining Flour:
- Reduce the heat to low. Gradually add the remaining ragi flour to the boiling mixture, stirring constantly with a wooden spatula or ladle.
Form the Dough:
- Stir vigorously until the mixture thickens and comes together as a smooth, soft dough. This usually takes 5-7 minutes.
Shape the Balls:
- Allow the dough to cool slightly. Wet your hands with water and shape the dough into medium-sized balls.
Serving Suggestions:
- Serve hot with sambar, buttermilk curry (majjige huli), or spicy chutney.
- Ragi mudde is traditionally swallowed rather than chewed, paired with a flavorful liquid side dish.
