Ragi Mudde

rAgi mudde is an authentic Karnataka dish and a staple food in most rural parts of the state. rAgi has extremely high nutritional values. Unlike rice, it has low sugar contents and hence, very good for diabetic patients. One of my relatives was advised a rAgi diet by doctor to recover from anaemic condition and iron deficiency. We can have rAgi in various amazing forms - rAgi roTTi, rAgi dose, rAgi maNNi, rAgi huri hiTTu etc. rAgi maNNi which is far better than processed baby food which we get in markets is often given to babies as the first external food after mother's milk. rAgi mudde is the most well known form of rAgi delicacies.

To add to the popularity of Ragi, one of the famous Daasara Pada goes like this:

|| rāgi tandira bhikshake rāgi tandira

yogyarāgi bhogyarāgi

bhāgyavanthavarāgi nīvu ||

Ingredients:

• Ragi flour - 1 cup
• Water - 1 1/2 cup (Depends on quality of rAgi flour.)
• oil / Ghee (Crystallised Butter) - 2 tbsp
• Salt - 1 tsp

Procedure:

1. Place a thick bottom container on low to medium heat , add water , 1 tsp of oil / Ghee and salt together. It is preferable to use a slightly round bottomed vessel for preparing Ragi Mudde. [fig.2]
2. When the water comes to boil, add Ragi flour and leave it for 2 mins to heat. [fig.3,4,5]
3. After 2 mins take it off from the stove stir it with a wooden stick in circular action for 1 mins till the flour forms a lump-free thick paste. [fig.6]
4. Now place the vessel on the stove with very low heat. Again stir the mixture until it becomes partially dough-like. [fig.7]
5. Turn off the heat and immediately transfer the mixture to a plate using a spoon. Add 1-2 tbsp Ghee (Optional) and mix well with hand. Take help of cold water while mixing to avoid heat. [fig.8,9,10]
6. Divide it into big balls and your Ragi Mudde is ready to serve it with Sambar. [fig.11]