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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.
very nutritious!
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.
SERVING: 2
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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