Ragi Mudde (Finger Millet Balls)
Ragi mudde - a traditional south Indian dish made from finger millet. It is a vegan, gluten-free and nutritious dish often served for lunch.
Servings: 3 balls
Calories: 79kcal
Equipment
- 1 Skillet/Frying Pan
- 2 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon =15ml ; 1 Teaspoon = 5ml
- ½ Cup Ragi Flour (Finger Millet Flour)
- 1 Cup Water
Instructions
- Combine a spoonful of ragi flour and 1/4th cup water in a small bowl.½ Cup Ragi Flour (Finger Millet Flour), 1 Cup Water
- Mix well until you get lump free mixture.
- Set it aside to use later.
- In a pan, bring remaining water to a boil.1 Cup Water
- Slowly add the ragi mixture once the water is boiling while stirring continuously with another hand.
- Now add the remaining ragi flour and and keep stirring continuously.½ Cup Ragi Flour (Finger Millet Flour)
- Keep stirring until it thickens and the dough starts coming together. It may take 8-10 minutes. It becomes smooth and nonsticky when ready.
Notes
Ragi Flour: Always use fresh ragi flour for the best taste and texture. Ensure the flour is well within its expiry date.
Stir Continuously: Stir ragi flour continuously while cooking to prevent the flour from forming lumps. It also helps dough come together smoothly.
Dough Consistency: Dough should be soft but not runny. It should hold together when you try to shape it into a ball.
Shape When Warm: Lightly dampen your hand with water and shape the dough into a ball while it's still warm enough to handle. If you wait too long, it might harden and become difficult to shape.
Nutrition
Calories: 79kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 5mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.4g | Calcium: 5mg | Iron: 1mg
