Monday 3 April 2017

Finger Millet Balls.

Posted by Veena Karanth at 13:46:00

Ragi Mudde Recipe is an evergreen recipe in every household dish in Bangalore and near by areas. These localities cannot even imagine their lunch and dinner without this ragi mudde. These ragi balls, had once gained a national wide recognition when our ex prime minister Deve gowda had his power in the centre government. Finger millet flour ( ragi flour ) is the main ingredient in the preparation of this ragi ball. Obviously this finger millet ball is dark brown in colour which may not have that attractive catchy looks but on the other hand, this mudde is highly rich is in calcium and is loaded with high fiber content.The most fascinating part of this dish is that unlike other meals where you will have to masticate the food particles for digestion but for these ragi balls all you have to do is just swallow the food. You can eat this ragi sankati, as it is known in Andhra and ragi kali in tamil, along with Bassaru, Masoppu or any other sambar prepared out of leafy vegetable..

How To Prepare Ragi Mudde Balls.

The time taken to prepare ragi mudde is around 15 minutes and the ingredients mentioned here is enough for 2 servings.

Ingredients For Ragi Mudde.

Ragi flour - 1 1 / 2 cup.

Water - 2 cups.

Salt - 1/ tsp.

Oil - 1 / 2 tsp.

Method To Make Ragi Balls.

Heat a deep thick bottomed vessel with water in it as mentioned in the ingredient.

Sprinkle 1 tbsp of flour and oil into the vessel and allow it to boil.

When the water starts boiling add the remaining ragi flour and salt.

Now lower the flame completely and continuously whisk the flour with a little force.

Keep whisking for 2 - 3 minutes till the flour turns hard like that of a ball and let the flour simmer for another minute.

Switch off the flame

Transfer the thick boiled flour on a wet wooden surface.

Smear your hands with a little water and knead the ragi ball for around 2 minutes and shape it into a ball.

Your Hot and healthy raagi balls are ready to be served!!!.

KitchenMasti Points.

Keep whisking the flour till the texture shines which indicates that the flour is not raw in taste.
Pat the flour with your wet hands and see to it that the ragi mudde does not stick to your hands which implies that the ragi is cooked.
This ragi balls should always be eaten when it is hot else you may have problems while swallowing the same
Salt is optional. You may skip the same.
Top 1 tsp of ghee while serving the mudde long with soppu saaru. .
You may increase the quantity of ragi flour if you opt for a harder ragi mudde.