I have heard about ragi mudde ( finger millet balls ) so much, but never really got to taste it. Even, when I went to the Avarekalu festival here, ragi mudde was served with avarekalu saaru, but I didn't taste it. So I made it at home, following the instructions from my maid. It's a healthy and filling dish, couple of these balls with the avarekalu saaru keeps you full for a very long time. Even if you don't get avarekalu, ragi mudde would go very well with any spicy and tangy curry..
Need To Have
- Ragi Flour, Finger Millet Flour - 1 cup
- Water - 2 cups
- Salt - 1/2 teaspoon
- Oil - 1 teaspoon
Mix a tablespoon of the flour to 2 cups of water and bring it to a boil, then add the oil and salt.
Then add the remaining flour, reduce the heat to a slow boil and don't disturb it for about 15 minutes. Then using a wooden spoon, mix it vigorously till it all comes together into a single lump and the ragi looks shiny, then switch off. When it cools down a little, dip your hand in water and make small orange sized balls.
Dip your hand in water each time before making the balls.
Keep the balls in a hot pack or serve them when warm.
You can add 2 to 3 tablespoons of cooked rice to the boiling before adding the ragi flour, the rice gives a texture to the otherwise smooth balls.