"Ragi Mudde" is one of the signature dishes of Karnataka, forming the staple food for the rural population. Its simple in its avatar, requires less ingredients and gets prepared quickly in minutes. Its a treasure of nutrients including protiens, amino acids and minerals like calcium and iron. It has low fat content and is gluten free. Because of its high fibre content its easy to digest and is very filling which makes it apt for diabetics too. Hence there is a whole bunch of reasons to consume "ragi mudde" and the simple procedure for the preparation is as follows,
Ingredients:
- Ragi (finger millet) flour - 1 cup
- Water - 2 cups
- Salt - 3/4 tsp
- Oil - 1tsp
- Ghee - As required, in its unavailability oil can be made use of
Procedure:
- Take 2 tbs of ragi flour in a small bowl and add 1/4 cup of water. Mix well and prepare a lump free mixture.
- Take remaining amount of water (1 3/4 cup) in a thick-bottomed pot, add salt, oil and the prepared ragi flour - water mixture, mix well.
- Allow it to stay for 3 - 4 minutes. The mixture starts to boil and gets little thick by that time.
- Now add in the remaining ragi flour, wait patiently for around 2 minutes, the boiling watery content starts to raise and cover up the ragi flour from sides.
- Take any thick wooden stick (traditionally was called as "mudde kolu") or a rolling pin or a thick wooden laddle and mix thoroughly until you get a lump - free thick mixture.
- Add 1 tsp ghee, give a quick mix and lower the heat. Cover it with a plate and let it get cooked in steam for 1 minute (keep an eye and do not allow it to get burned). Then remove the plate give a good mix for one last time and remove from stove top.
- Meanwhile take a bowl and grease it with ghee. Add in some prepared ragi mixture and rotate clockwise and anticlockwise for several times. By this time the ragi mixture would have taken a roughly round shape.
- Wet your hands by immersing in cold water and give the ragi ball a final touch to give it a more sophisticated shape (be careful as the ragi mixture will be very hot initially)
- Enjoy the hot ragi mudde with sambar or "bassaru - palya" (dal and greens stock gravy)
