Monday, July 20, 2009

Finger Millet balls/Raagi Mudde

Raagi Mudde

Raagi is the staple food in Southern Karnataka.
Raagi mudde preparation is very simple.It is easy to digest and highly nutritious.This recipe my mom learnt from our maid Mallika at Bangalore.
Earlier My mother followed a very cumbersome method and always ended up having some flour lumps in the mudde.But this recipe followed by our maid is very simple and since we started following this recipe, mudde has become a common dish for dinner.

Raagi Flour : 1 cup
Water : 2 cups

1. Take water in a wide container and add 2 tsp of raagi flour.Heat
2. When the water begins to boil, lower the flame.
3. Now pour the remaining raagi flour into the container.Donot mix.
4. The water shall slowly engulf the raagi flour.
5. Cook on low flame for 10 mins.
6. Remove the container from flame.
7. Using a string wooden tablespoon/ roller, stir the cooked raagi flour.
Hold the container tight while stirring. (Be careful since the container is hot)
Seek help of someone or use your feet to hold the container tight and
Stir and make sure there are no lumps left behind.
8. Take a plate and apply little water to your hand and the plate.
9. Take a small amount of the raagi mix from the container and
shape it into a small ball.
Repeat for the remaining raagi mix.

Raagi Mudde can be had with Soppina( leeafy vegetables) saaru.
Take a small portion of the mudde, dip it in the curry and just gulp it.

1 comment:

Harsha said...

Finger Millet Ball is a funny name, but I guess Ragi Mudde is the best south Indian invention !!