Name: Ragi Mudde or Ragi Balls recipe by Pavithra M Adiga at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: Ragi flour or finger millet flour - 1 cup; Water - 3/4 cup; Salt - as per taste; Refined oil - 1 tsp

ABOUT Ragi Mudde or Ragi Balls RECIPE

It is the household name in rural regions of Karnataka, Andhra Pradesh and parts of Tamil Nadu. It is prepared using finger millet or ragi and water. It is served with masoppu, bassaru, soppu saru.

Instructions

Sieve the ragi flour, to remove any lumps or bigger ragi particles and keep this aside.
Take a thick kadai, add water, salt, oil and allow it to boil. Now lower the flame and add half of ragi flour to the hot water with continuously mixing using wooden mudde stick or spatula so that no lumps are formed.
Now add the remaining ragi flour and cook the mixture on medium flame. At one stage, the ragi mixture leaves the sides and bottom. It will become a thick mass.
If you touch with wet hands, the mixture will not stick to the finger tips and this means it is cooked. Now take this out on plate, using wet hands, divide into equal parts and prepare balls. Serve hot ragi balls or ragi mudde with desired side dish.

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