Ragi Mudde is a traditional Indian recipe (from South India) for a classic finger millet ball served as an accompaniment to gravy-based curries or soupy lentil dishes. The full recipe is presented here and I hope you enjoy this classic Indian version of: Ragi Mudde.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 tbsp ragi (finger millet) flour
3 tbsp water
120g ragi flour
500ml water
⅓ tsp salt (optional, adjust to taste)
1½ tsp ghee
Method:
In a small bowl, whisk together 1 tbsp ragi flour with 3 tbsp water until a smooth, lump-free dough is formed. Set this aside.
Add 500ml water to a heavy-based pan. Add 1/3 tsp salt and 1/2 tsp ghee. Set over medium heat and bring to a boil then stir the ragi paste with a spoon and pour it straight into the boiling water. Mix thoroughly with a spoon then return to a boil over medium heat.
The mixture will bubble and thicken. At this point reduce the heat to its lowest setting and stir in the 120g ragi flour.
Mix with a sturdy wooden stirring stick or a spatula to incorporate the flour into the water mixture. Within 60 to 90 seconds you should see no streaks of flour. Continue to mix until no lumps remain then scrape off the stick with a spoon to loosen all of the ragi stuck to it, returning this to the pan.
Cover the pan and let it cook over the lowest heat for 5 minutes.
After 5 minutes, give the mixture a good stir for 30 to 60 seconds. Remove the stick and re-cover the pan. Turn off the heat and let the mixture steam in the residual heat for another 5 minutes.
Perfectly done ragi mudde will not be tacky when you touch it with your fingers or a spoon.
Grease or moisten a wide plate with a little water. This helps prevent the dough from sticking.
Transfer the dough to the plate. Grease your fingers with ghee or dip your fingers in a bowl of water.
Begin to knead the dough for 30 to 60 seconds. Then divide into 2 or 3 equal portions, rolling each one into a smooth ball.
Serve the ragi mudde hot with a gravy or a soupy lentil dish.
