A magnificent recipe from southern part of Karnataka is a staple diet of rural folk. It was common recipe in urban areas long time back but started to diminish due fast food hotels and trending western foods. But some of the military hotels and mess still serve ragi mudde.
Now-a-days ragi mudde has become very popular due to its nutritional benefits. It is a recommended food by doctors due to its rich source of calcium, protein, amino acids ( such as isoleucine, leucine, methionine and phenyl alanine), vitamin B6, folic acid and several others. It is an excellent source for weight loss as it reduces appetite.
Ragi mudde is prepared with only 3 ingredients- finger millet flour, water and salt. Traditionally it is prepared in mud pots or copper utensils with the help of wooden stick (called as "mudde kolu" in Kannada). I used a simple non-stick pot and a wooden ladle to prepare this recipe. This is an easy version of this recipe.
1 cup Finger Millet flour (ragi)
2 cups of water, divided
Pinch of salt
- Boil 1 cup of water in a pot. Add a pinch of salt
- While water is boiling, mix together ragi flour with 1 cup of water. Slowly pour the ragi mix to the boiling water
- On low heat, with the help of wooden ladle slowly stir the liquid in one direction to form smooth dough
- Transfer this dough on a wet wooden slab, wet your hands, divide the dough into equal portions and roll into balls (size of an orange)
- Serve hot with Bas Saaru or uppu saaru