wellhealthorganics.co.in Ragi Mudde: Ragi Mudde, nutritious balls crafted from finger millet flour, stand as both a delicacy and a dietary staple in certain regions of Karnataka.
Ragi Mudde
- Preparation Time: 5 minutes
- Cooking Time: 15 minutes
- Total Time: 20 minutes
- Cuisine: Karnataka, South Indian
- Course: Main Course
- Dietary Considerations: Gluten-Free, Vegan, Vegetarian
- Difficulty: Moderate
Ingredients:
For Ragi Mudde:
- 1 cup ragi flour (finger millet flour or sprouted finger millet flour)
- 2 cups water (adjust as necessary)
- ¼ teaspoon salt (optional)
For Chilli Chutney:
- 9 to 10 Kashmiri red chillies
- 1 teaspoon tamarind (tightly packed)
- 1.25 cups water (for cooking red chillies)
- 2 tablespoons water (for blending or grinding)
- Salt to taste
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 6 to 7 curry leaves
- 1 pinch asafoetida
- 5 to 6 fenugreek seeds (methi seeds)
Instructions:
Prepare Ragi Slurry:
- In a heavy-bottomed pan or Dutch oven, place water and a wooden stick for mixing.
- Measure 1 cup of ragi flour, reserving 2 teaspoons aside.
- Add 2 cups of water to a saucepan, incorporating the 2 teaspoons of ragi flour and salt.
- Bring the mixture to a boil over medium heat, stirring occasionally.
Boil Ragi Slurry:
- Once boiling, reduce heat and evenly sprinkle the remaining ragi flour over the slurry.
- Allow it to cook undisturbed for 3 to 4 minutes on low heat.
- Thoroughly mix with the wooden stick until no dry flour specks remain.
- Adjust consistency with hot water or ragi flour if needed.
Steam Dough:
- Cover and steam the mixture for 6 to 7 minutes on low heat.
- Remove from heat and let it steam for an additional 5 minutes, covered.
Knead and Shape Ragi Mudde:
- Spread water on a plate and transfer the cooked mixture onto it.
- Knead the hot mixture into a smooth dough, adding water as needed.
- Optionally, add 1 teaspoon of ghee and knead well.
- Portion the dough and shape into medium-sized balls.
Also Read: Bisi Bele Bath
Serve:
- Serve with saaru, basaru, rasam, sambar, red chili chutney, onion chutney, coconut chutney, or tomato chutney.
Making Chili Chutney:
- Cook red chillies and tamarind in 1.25 cups of water for 5 to 6 minutes until softened.
- Drain and blend softened ingredients with salt and 2 to 3 tablespoons of water.
- Heat oil in a pan, temper with mustard seeds, curry leaves, asafoetida, and fenugreek seeds.
- Pour the tempering into the chutney, mix, and serve.
Notes:
- Nutrition information provided is approximate for 1 Ragi Mudde without the accompanying red chili chutney.