Ragi Mudde is typically done in rural parts of Karnataka and Andhra.It is quite heavy and energetic so even though it is consumed in small quantity it gives enough stamina which makes you to work for longer hours.
As a Kid I was never attracted to this because of the strange dark color of ragi flour.Me and my brother never used to eat any ragi flour based dishes in our childhood so my mom always had to cook some alternate for us and so when mom makes ragi mudde at home she has to cook rice separately for me and my brother.But things change with time..now when I visit my mom I ask her to prepare this for me because of the health benefits of ragi flour.Now even I started having it for my lunches.Earlier my mom use to prepare it with rice but she has started using rava instead of rice which makes this soft and even more tasty.
1/4 cup (a handful of)Bombay rawa or Bansi/Kesar Rawa or Lapsi rawa
3/4 cup Ragi flour/Finger millet flour
salt to taste
1 tbsp ghee
- Dry roast the rawa until the aroma begins.
- In a big pot bring three cups of water to a boil,add the roasted rawa and salt and cook until the rawa is cooked.
- Now add the ragi flour,do not stir it and let it cook for 8-10 mins under medium flame.
- Now stir it with a thick wooden kitchen stick rigorously in one direction until it gets the thick consistency.(This step is very crucial as if the mixture is not stirred properly it will turn into a mixture with lots of ragi flour lumps)
- Check at this point,if it is very dry add some hot water and stir once the flame is off.
- Finally add a spoon of ghee and stir properly and make mudde(Rounds) out of it once it is slightly cooled.
I served this with ghee,palak dal and some finely chopped onions.
- Avoid ghee in the recipe for a Vegan version.
Pooja of "My Experience with Cooking" passed this lovely "Awesome Shots" award to me.Thanks a lot Pooja for thinking of me and passing that lovely award to me.