This recipe is something which I have heard a lot from my bengaluru friends especially R. She prepares it very well I wasn’t fortunate to taste it at least once. I did some google and found the recipe from Wikipedia.
Raagi Mudde, is a staple food
in Karnataka (a southern state of India) of farmers hailing from southern districts of Andhra, Telangana, northern districts of Tamilnadu, south and inner districts of Karnataka. It is said that the composition of the recipe is different across states. Tamilnadu and few regions in Karnataka (near Tamilnadu uses only millet flour for the preparation. Andhra, Telangana and South interior parts of Karnataka add broken rice/ left over cooked rice to make the mudde. In some part of Andhra the mudde is almost white as the amount of rice they use is higher.Even the shape of mudde is different across states. In Andhra and Telangana, it prepared as a thick paste
Generally Mudde is served with a gravy (saaru). It could be a leafy vegetable gravy or a non-veg gravy. I was told by my friend that it tastes good with a mutton curry. So I prepared this with a mutton curry..
- Ragi (Raagi) /Finger millet flour – 1 cup
- Desi Ghee/ Oil – 2 tsp
- Salt to taste
You have to
- Mix 1 tbsp of finger millet flour in 1.5 cups of water
- Add 2 tsp oil and salt to the mixture.
- Heat the mixture in a bottom thick pan and bring it to boil.
- Add the rest of the finger millet flour flour, stirring continuously so that no lumps are formed.
- Close and cook on low heat for about 1-2 mins.
- Remove from stove leave it closed for another 5 minutes
- Wet your hands and make finger millet flour balls of desired size and shape you like while it is still hot.
- Serve with veg or non veg gravy.