Dec 15, 2013

Ragi Mudde (Finger Millet Balls)



Ragi (Finger Millet) is that wonder grain to which peans ought to be written. It is the richest source of calcium and helps builds bone strength in our bodies and therefore essential for growing children and also in older adults. It is a wonderful source of anti-oxidants and has a good amount of dietary fiber which ensures that we feel fuller for a longer time thus reducing the chances of snacking in between meals or over-eating. The slow digestion aids in controlling blood sugar levels and therefore can be a staple in a diabetic's diet. It has a very small percentage of fat but even then its unsaturated fats.
Ragi is one of the best sources of protein providing many of the essential amino acids which should be reason enough to be incorporated into all vegetarian diets. It is one of the main sources of Methionine which helps reduce cholesterol, reduce fat inside the livers and help protect kidneys.
When sprouted, Ragi develops Vitamin C which helps in absorption of the Iron content in the grain.
Ragi can be prepared in many number of ways,as a ball, sweet or salty porridge, flatbreads, sweets especially with jaggery, each very tasty!
In this post I will talk about making the easiest preparation with Ragi called the Mudde. It is a staple in Karnataka especially among the rural folk. But I think it is about time that the urbanscape adopted this wonder grain into their diets and reap the benefits.

Ragi Mudde (Finger Millet Balls)

Servings: 4 balls
Prep Time: 5 mins Cook Time: 10 mins

Ingredients

1 1/2 cups Ragi Flour
3 1/2 cups Water
Salt to taste
1/2 tsp Oil (optional)

Instructions

  • Heat water in a vessel and along with salt, oil and 4 tbsp of Ragi flour.
  • When the water starts to boil (notice bubbles appearing through the flour) stir in the remaining flour.
  • Use a  1-inch thick wooden dowel or the back of a big wooden spoon (which wont break under pressure) to combine the flour well into the water.
  • Allow it to cook for 5 mins and remove from stove. By now the raw smell of ragi must be replaced by a cooked smell.
  • Let it cool for 2-3 mins (this step is optional but my hand cant take the heat)
  • Take a large blob of the mix and place on a slightly greased flat plate. (1/2 tsp of Oil)
  • Now wet your hands with water and shake off the excess.
  • Working quickly knead the dough a couple of times and then start to roll it into a ball. 
  • You might have to dip your hand in water to prevent the dough from sticking to your hand. Optionally work with greased hands.
  • Roll the ball in your hands till the surface is smooth.
  • Repeat with the rest of the flour. 
  • Serve hot with a side dish like Gojju, Sambhar or Hidakbele Saaru which have a watery consistency and not too thick.
  • To eat, pinch off a piece of the mudde from the ball, soak it in the side dish and pop it in your mouth. Ideally the mudde should be swallowed without chewing. although I must admit I havent mastered that yet.
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