Monday, November 19, 2012

Ragi Mudde/Finger Millet Balls

Servings: 5


Ragi/Finger Millet Flour - 2 cups
Water - 4 cups


  1. Dilute 1 tbsp flour in 1/4 cup of water. Keep aside.
  2. Take remaining water in a deep and thick bottomed vessel.
  3. Add the diluted flour and water mixture.
  4. Bring the water to a boil.
  5. When the water starts boiling, add the flour all at once. Do not stir.
  6. Let water keep boiling. The flour will form a lump.
  7. The water will flow over the lump of flour, slowly cooking the flour. Adjust the flame to medium if the water is about to flow out of the vessel.
  8. Bring the flame back to high. Keep adjusting the flame such that the water is flowing over the lump of flour but not outside the vessel. Do not stir.
  9. Let water keep boiling until the white froth turns brown.
  10. The volume of water will be reduced and the consistency will be thick.
  11. The water will start bubbling with a slightly heavy sound.
  12. Turn off the heat and immediately mix thoroughly breaking the lump of flour. You will see the flour when the lump is broken, but the flour is now well cooked.
  13. Mix thoroughly to remove any small lumps.
  14. Take a portion of the dough, wet your palms with water and roll it into a ball between your palms.
  15. Repeat this with the remaining dough.
  16. Serve the ragi mudde/balls with massoppu/hot sambhar.


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