Ragi Mudde with Spinach Sambar
Ragi(red millet) Mudde/rounds/balls is popular in south Karnataka. Growing up, both my mother side of the family or my father side of the family didn’t do this often. But once in a while my mom used to make this with a request from me and my sister.
After getting married, at my husband’s house this was a everyday lunch. My mother in law makes the best ragi mudde traditional way( adding ragi flour directly to the boiling water). For my husband this is the best and satisfying meal of the day. After we got married I came to know that my husband loves mudde, so after coming to the states I called my MIL and asked the for the recipe and method to do mudde. I did try and it was a big flop. It seems easy adding ragi flour to boiling water and keep stiring….but ragi forms to a hard lumps if not stired properly. I didn’t want to give up….so tried each week..but I couldn’t make it. My mother does it slightly different by mixing water to ragi flour and then adding to boiling water(to avoid forming lumps). Next time I tried this way and it came out fine. So for some time I did make using my mothers method. After few years I wanted to do MIL’s method and tried again……still couldn’t do it and to this day I can’t. Still thinking to try and make it traditional way …..
After many many tries from last 5 years now I can confidently say I can make Ragi mudde but not the traditional way.
So here is how I make it.
Measurement is important to get right consistancy.
1 cup/measure of Ragi flour
2 cups/ measure of water( 1 cup for boiling and 1 cup for mixing with ragi flour)
Method:
Take 1 cup fo ragi and equal amount of water and mix it to a smooth paste.
Consistancy should be thick as the picture above when mixed with water.
Meanwhile bring water to high boil, when water starts to boil add the ragi mixture.
Keep stiring it untill it all comes together(I use wooden spatula to stir it). Then kneed and transfer to a bowl/plate. Allow it to cool a bit.
By wetting you hands with little water, press the dough and make them to a round shaped balls. Thats it Ragi mudde is done.
For first timers…..this method works wonderfully. Let me know if any one tries this way.
September 13, 2006 at 10:45 am
WOOOWWW!!!! Madhu , do we have telepathy or something!!! I posted abt ragi about 2 days ago!!
……Good job!
I am laughing my head off, girl!!
Your’s looks like my mysore thatha’s food exactly!! with saaru too !! why don’t you make my radish and try while it lasts? It goes deliciously with ragi mudde..
I make ragi very soft almost like jello , easy to swallow…
I can’t wait till the ladies see this ragi, they are going to get overdose of mudde…HEE HEE !!
Next time, may be we should talk before we post, we mysoreans come with same stuff..
Sometimes it does happen(telepathy)…I saw your post about Ragi and raddish. Should try that combination…
For us mudde should be like this …….before learning to make sometimes I used to make like soft muddes…it really didn’t feel like eating mudde. Thanks for sharing your thoughts Asha…..
September 13, 2006 at 4:42 pm
Wow the muddes look so good. Dont we have to salt or anything to these ? I have seen many posts on these but have never tried it.
Since we dip in sambar and eat(swallow) it, adding or not adding salt to the ragi doens’t make much difference(Its like having rice and sambar, we don’t add salt for rice while cooking). Try it kritika and let me know how you liked it.
September 13, 2006 at 6:43 pm
Hey Madhu..my friend logged for this recipe while pregnancy–when ever I meet her she used to talk about this dish— I always wondered how this dish looks— though i had my imagination in my mind— now I got the recipe and picture:) Will try soon
I know if you have never seen the dish before, its hard to imagine how it looks or tastes. I had the same experience, when one of my kerela friend used to tell me about ‘puttu’ I really had no idea how it looked, finally i got to see it and taste it when I visited her…….
Now you know try it and let me know Priya how you liked it.
September 13, 2006 at 8:14 pm
hi,
nice recepie. can u post the recepie for spinach sambhar too.
thanks
Its very simple Radhika. Pressure cook toordal (1/2 cup) till its soft. Once done mash it and add chopped onion, tomato and spinich. To that add Sambar powder, tamarind water/paste, salt and on high heat cook them together for 10 – 15 min. Keep stiring inbetween. Thats it. Hope this much information is good enough for you to try it. Let me know Radhika, if you give it a try.
September 14, 2006 at 4:58 am
Hi Madhu,
I had read this in foodies’ hope a couple of days before… Muddes are new to me.. Ragi is very nutritious and i make adai with it.. ur mudde looks wonderful.nice pictures.
Thats very true Ragi is very nutritious……Try it once prema, It will be good for lunch with any kind of Sambar. Let me know when you do try…..
September 14, 2006 at 7:23 am
Madhu,
Wow, I simply love Raagi mudde’s, we eat it with mutton saaru and it just tastes great.
Thank you for reminding about the soppin saaru and Raagi mudde combination. Keep the recipes flowing
So you too make raagi mudde very often ? At my house we prefer soppina saaru or kalu saaaru with muddde. Thanks for stoping by Smitha.
September 14, 2006 at 9:54 am
this is it..I am going to try it now..I have waited for too long for someone to cook them for me
.
Will be waiting for your response….. on how it turned out for you Shilpa
September 14, 2006 at 1:09 pm
I tried it today, and it tasted very good. Thanks Madhu.
I am glad you like it Radika, Thank you for letting me know..
September 14, 2006 at 9:41 pm
Hi Madhu
Next time try your mil’s way and use a egg whisk for stirring instead of a wooden spatula. When i did it, it clumped I just whippid it once in the blender and continued to stir using the whisk and it came out fine. Try it out
Thank you for the great tip Revathi. Will surely try making it using whisk and let you know how it went. Hope I can do it.
September 14, 2006 at 9:41 pm
The fotos are awesome !! Forgot to add that in the previous comment
September 16, 2006 at 6:10 am
Hey Madhu!! Check out my Mango Cobbler and Spiced Apple for dessert to go with your dinner before you miss it!!
Have a great weekend!! See you later!!
Will sure check it out …….
September 16, 2006 at 8:38 am
[...] 1. Bread fruit is my all time favourite vegetable. We make a variety of dishes with this fruit and anything with this vegetable in it tastes heavenly. We have this tree in our garden at my native. We use this vegetable to make fries(phodi), different side dishes, chips etc all of which are my favourites. 2. I have never tasted ragi mudde. This is the main food among atleast 30% of people from Karnataka. Being a cooking freak, I would not wait so long for any dish, but somehow I feel I have waited very long to have a ragi mudde. Never got a chance to eat it. (Read Ragi mudde recipe from Madhu). [...]
September 18, 2006 at 8:42 pm
We make mudde at home with “Huli Soppu” but not often due to the effort required. I have also found the nontraditional recipe to be the foolproof way to get it without lumps.
There is a claim that this is one of the best type of foods to eat as it gets digested slowly and helps avoid blood sugar peaks. This is great for people who are diabetic.
Thank you for stoping by Ekalavya. Its sure one of the best food , satisfying and complete meal. Mudde with huli soppu sounds good.
September 20, 2006 at 5:03 am
oh, the ragi mudde rounds very tempting. Great pictures, will give it a try.
Let me know Mandira, how u liked it. Thanks…
September 21, 2006 at 1:40 am
I’m going to buy a pack of ragi flour just to try this out! I was going to ask you about salt, but you;ve already answered it above.
Is there anything else I can make with ragi flour?
There is lot more you can do with the ragi flour like ragi roti(like you make akki/rice roti),dosa and I just came to know about ragi ildy at Shilpa’s blog. Salt you can add it or leave it doesn’t matter.
September 21, 2006 at 4:08 am
Hey Madhu..u made my day…I have just discovered that I am pregnant and as u can imagine,I am CRAVING for home food.Ragi mudde is what I have grown up with..and I am probably,one of its biggest fans! can u please give me the recipe for soppina saaru and kadalekaayi chutney to go with it
most grateful
cheers
Savi
Hey first of all congratulations Savi..If you have grown up eating muddde certainly you know making them better then I do. I have recipe for soppina saaru…. Pressure cook toordal (1/2 cup) till its soft. Once done mash it and add chopped onion, tomato and spinich. To that add Sambar powder, tamarind water/paste, salt and on high heat cook them together for 10 – 15 min. Keep stiring inbetween. Thats it. Hope this much information is good enough for you to try it.
As of Kadalekkayi chutney i’ll give you the link of my fellow blogger latha check this link http://masalamagic.blogspot.com/2006/09/simple-and-easy-rava-dosa.html
hope this much information is good…..take care. Thank you for stoping by.
September 21, 2006 at 4:04 pm
Can’t wait to make it, will have to go to the Indian store to buy ragi powder this weekend. I have never made spinach sambar either, so i am going to make that one too. Can i use my ordinary sambar recipe as the base for making a spinach sambar? THank you for the recipe Madhu.
September 23, 2006 at 6:51 am
Hi there …
i am a great fan of mudde even though i am northern part of karnataka .. as i studied in tumkur …
yeah … the reason i am commenting now … the best way to avoid lumps while doing mudde is to add a tea spoon of vegetable oil in the water before boiling it …OIL AVOIDS lumps …
i am pasting my way of making mudde which i got from a internet community … may this would help someone .. its in kannada ….so (non kannadigas sorry)
yeraduvare lota niru
ragi hittu
solpa refined oil
maduva vidhana:
ragi hittu
))
1.
nirannu onderadu nimisha kayalu bidi nantara ondu chamacha refined oil
2.
nantra ondu sout
3.
chennagi kalasi, gantu aga baradu..:D
4.
0ndarinda yeradu nimisha kudiyalu bidi…. (reaction) niragiruva mixture solpa gattiyaguttade
5.
nantara 2-3 n half sout ragi hittu haki, mudde onisuva kolininda channaki kalasi…. gantu aga baradu… nantara 5-10 nimisha bidi….matte onisi….yeradu nimisha bidi…patreya mele plate muchhuvudannu mareyabedi…..:D
6.
2 min nantara plate tegeiri… mudde bendidiyo ilvo anta test madakke….wet ur hand n touch the mudde with ur hand if its completely done it wont stick to ur hand…. if its an ardha bendiro badnekai…..it will definitely stick to ur hand n burn…..so keep burnol nearby….especially guys
please post some easy to do sambars which are compatible with mudde …
thank you
September 26, 2006 at 10:07 am
Madhu, raagi mudhe maado recipe kottidhakke thumba thanks .
I wanted another recipe from you. I had gone to my friend’s place in L.A for dinner. My friend’s MIL is a Gowda, and she had prepared excellent saaru – the usual tomato saaru but it was thicker (thicker than what we, Smarthas make at home usually) and had kaala channa in it as well. This went GREAT with raagi mudhe. Do you have that saaru recipe, or sthg similar?
I enjoyed reading your post and I might just start bugging you for more recipes in future. Thanks again!
Cheers,
V
October 1, 2006 at 5:04 am
Dear Madhu..hi again…Happy Dusshera to you and your family!hope you are having a good time..
I was wondering if you have the recipe for bele payasa..or for that matter the gasgase one.
Thanks a lot in advance
Savi
October 2, 2006 at 5:22 am
How do you get red millet in northern India?
October 12, 2006 at 8:05 am
Thanks for the recipe. I love eating Ragi mudde. I remember eating them when I was university. Its so filling and healthy.
October 12, 2006 at 9:03 am
Krishna, You get the Red Millet in Toronto so definitely its available in the North.
November 1, 2006 at 12:22 pm
Is there any special time to eat? I mean can we eat
for dinner?
December 5, 2006 at 6:08 am
Would you happen to have any recipes for chicken/mutton curry, or fry it may be called (not dry), to go along with the ragi mudde? I’m looking to make something just like what I find in Karnataka: chicken/mutton curries with thin gravy, and so delicious. . .
Please help!
Welcome to my blog Ajay, I am a vegetarian, so no cooking and eating for that sake. Sorry I couldn’t give any non-veg recpies. Ragi mudde with soppu or kalu saaru will be good too…..Thank you for stopping by.
December 10, 2006 at 3:01 am
I am a tamilian from Bangalore and like ragi mudde– but like you say lumps formed – i think i will try by forming a paste with half the water and cooking it – thanks for the great tip
December 14, 2006 at 7:18 am
Truly Divine Site for the best Mysoor recipes! I loved the Ragi Mudde piece as well as the tasty suggestions. Can anyone post a recipe for the the “Khaara Cashew” snack? Thanks much.
Pramod
Atlanta, USA
January 2, 2007 at 10:52 am
Hi Madhu,
I guess you enjoy cooking….So do I…..I enjoy cooking to a great extent. I am a banglorean living in Chicago. I always enjoyed ragi mudde at home. My mom used to add just a few teaspoons of cooked rice, never asked her why she did so. But thanks for posting the recipe. I would love to try it.
Happy 2007
January 17, 2007 at 1:08 pm
Hey Madhu,
I tried out the muddhe just now. It came out really well ! I was skeptical that it might turn into lumps, but it was amazingly good
I had it with Radish sambar and raw onions:)
Thanks to you!
February 20, 2007 at 1:25 pm
hi i love muddhe, when am in india after comming to uk i forgot bcz of my hudsband. after seeing ur atrical i thought to prepare.
thanks to u.
March 9, 2007 at 3:05 pm
Hi,
I tried your raagi mudde today.It came out well but a little soft.After mixing with water my raagi paste wasnt very thick, even after adding some more flour.Next time I ll try with less water.Thanks for the easy way to prepare mudde.Had i prepared the traditional way I am sure it wouldnt have been edible with all the ‘gantus’:)
March 19, 2007 at 6:46 am
hii i luv ragi.so first ragi n nxt maggi.
April 4, 2007 at 6:07 pm
Hi,
I tried your ragi mudde receipe. That really works good. Making a paste before adding ragi to boil is really good idea. But i dont know how to make Soppina Saru? If you could guide me on that…..that will be great!!!!
Thanks n regards
Sugeeta.
April 12, 2007 at 12:37 pm
Would some one please tell me what is Ragi flour in English. It seems a very good food but since yesterday when I found out about this meal, I am trying to find out what is it?
It is obvious that I am not from South but interested in this meal like Dosa and Idli and other types of food.
regards;
Nadeem Butt
August 26, 2007 at 7:18 pm
hi its was nice to see ragi mudde iam from mysore i miss it a lot we dont get ragi flour here in sidney british columbia canada we had last year when my mil got from india but thanks atleast i enjoyed see it
September 15, 2007 at 5:57 am
Hi, I tried this recipe step by step.The outcome was fantastic and my partner liked it.Thanks.
September 22, 2007 at 7:02 pm
Thank you so much for this easy recepi. My husband is from Andhra and doesnt know much about Ragi mudde. I just wanted to make him taste it once but wasnt very comfortable with the recipe. Your recipe is amazingly is simple and easy. I tried it today for dinner. It was wonderful almost like how ajji makes it. My husband liked it too. Thank you so much for this wonderful recipe. Keep posting such amazing ones.
Hi Pallavi,I really appreciate you stopping by and letting me know. I am glad it turned out good for you and your hubby like it too. thanks.
November 11, 2007 at 10:28 am
Thank you for sharing this recipe. I tried this recipe for the first time today, (a fusion of the traditional and easy way you have described) and it came so good that my DH declared it as the official sunday lunch starting today!
Hi Nimi, Gald it turned out good for the first try, you must be good cook. Enjoy your meals.
November 20, 2007 at 7:46 pm
[...] always put me off. Then I got a treasure in the recipe collection. Have a look at – Madhu’s ragi mudde, Shynee’s ragi mudde, Latha’s ragi mudde with avrekalu saru, Ramya’s ragi mudde. [...]
January 30, 2008 at 9:37 am
hi Madhu,
I tried muddhe today …. but your MIL reciepie …I poured raagi in hot water directly ….I am not sure if it is best …as I never tasted muddhe made by any karnatikan….but it came out fabulous…to avaoid lumps i used a Zhara(spoon u use for frying)…it helped me ….you may give a try with that…
Just wanted to say yours is a great blog…
That’s very nice Idea Sonal, I have to try it this way. BTW how did you liked it ?
February 3, 2008 at 3:04 am
hi
this is a nice website.i saw this for the first time and really feeling happy to some traditional south indian dishes.
this makes me fell i’m in banglore though i’m staying abroad.
may i know who’s this madhu?
gud work
keep going
with luv
prakruthi
Welcome Prakruthi, thanks for your nice words. Do let me know if you try any of the recipes.
I am from Mysore, currently staying in Alaska and I am a stay at home mom.
February 11, 2008 at 4:20 am
Hi ! this is an excellent recipe. Please do pass on some more handy tips.Brilliant recipe
February 22, 2008 at 1:59 am
Hi Madhu,
This way of making ragi medde is great.
We regularly make muddes but even then it is difficult for mi to make smooth and pulpy like.
The steps you have mentioned is great and simple.
You made my job 100 times easy.
Ragi mudde with chicken saru is simply superb.
Thanks a lot.
March 9, 2008 at 7:11 pm
In NJ,USA what is the exact name “Ragi” is called in English?
Is it “Red Millet” or something else… I may have tried once or twice my mom making it( konkani home –so with hot fish currry!)
Any NJ families can tell me the name I would like to make it one of these days…one of the reason is I have heard it is extremely healthy.
Finallly I appreacaite the effor t you have put in in this wonderful recipie and Blog. I am extremely thankful to you.
As far as I know Ragi is known as finger millet, it is reddiesh brown colour. Mostly found in Indian grocery stores as ragi flour. Its very nutritious as well.
Hope this much information helps. Thanks for taking time to leave a comment Mr.K.
April 10, 2008 at 9:28 pm
looks like carp
April 18, 2008 at 10:11 pm
I prepared mudhe yesterday it came out realy good
April 22, 2008 at 12:15 am
hi
thanks a lot
i did it today and it came wonderfull
i was thinking it is very difficuilt but u have given a tip which is very easy.
first time my husband has admired me for cooking
thank you
roopa
May 3, 2008 at 6:42 pm
Hello
I have tried raagi mudde before but each time I have screwed it up. Your recipe has inspired me to try it once again. Hope it comes out well this time.
Kaveri
June 1, 2008 at 8:53 am
Ragi mudde maathu……..it is nice to know that at last Mudde came on on-ine chat.
Please keep it with U.
If ‘ commercial people’ come to know about all aspects of Ragi and its various dishes and variety of recipes it may vanish like our locally made sodas and other soft drinks and sharabeths, paanakaas, which have been replaced by multinational soft drinks. Now we are forced to pay for our own water which is sold to us in cola bottles. Next we have to pay for our imported Ragi mudde and other factory made foods.
Ragi cereal is a very versatile crop. It is easy to grow, requires least water, no insecticides are required, least fertilizers. Shelf life is long. Storage is easier than any other common corn or cereal. As it is rich in fibre and low glycemic index it makes an ideal staple food for diabetics. Cooking time is very short. These days the ‘corn’ growers have become bio-fuel makers-root cause of global food shortage! Ragi is going to be a savior.
I am not just being paranoid or trying to be negative. It may become a reality. If it becomes a popular cereal globally it is welcome. My fear is that it may be snatched away from the poor who are already a deprived majority.
Do’nt you want to thank “Mudde Gowda”- our former Prime Minister who made this a popular National recipe!
Jai Raagi mudde
June 10, 2008 at 10:43 am
Namaskara,
Thank you so much for providing so clear step-by-step instructions..
I was planning to include this as my staple diet.. my wife was complaining she doesn’t know how to cook… this was very helpful!
I remember my grandma telling me Ragi Muddes are the most wholesome food… thanks again
June 29, 2008 at 8:02 am
Hi,
Thanks so much for such a simple way to make ragi mudde…
Had prepared it..and it was a big hit..!!
Thanks again,
Sara
July 21, 2008 at 2:50 am
Ragi Mudde is my all time favourite, along with kalu sambar, and raw onion. I love it, funnily most people don’t! Nice too see so many ragi mudde fans in this blog!
August 16, 2008 at 7:27 pm
Hi, thanks for the recipe. It came out very well.. though I wasn’t able to knead it a round ball (not sure why) the ragi seemed have cooked well. About how long does it take for the mixture to come together as you have mentioned? I used the same measurement as you mentioned here. Also, is there any specific bowl you suggest that we use? I used copper (round bottom) bottom bowl..
October 8, 2008 at 8:55 am
Hi Madhu,
Ur recipe seems very good. I usually prepare by directly adding raagi flour to the boiling water and allow it to boil well. That recipe of mine sometimes would come out very well and sometimes not. I really like the way it was mixed before boiling. Will it boil well and cook well in this method of urs.
sushma.
October 24, 2008 at 12:36 am
Hi Madhu,
Hats off to your Mom’s recepie and your narration of the same ,the pictures helped me during the preparation, now i can proudly say i also cook ragi mudde, one more feather added to my cooking cap.
the one who inspired to post this note is my wife Sowmya, unfortunate she doesn’t know and doesn’t want to prepare it ( because of its sticky nature and continuous stirring requirements) and so i had to do it.
The ultimate is its so easy that any half cook like me can cook it.
Thanks a lot, and keep posting
Cheers,
Siddarth
Thank you for taking time a leave a comment. I am so glad, mudde came out well for you. This is learners recipe.
November 8, 2008 at 10:07 am
I hv tried da ragi mudde, but when i tried to make balls i was unable to make it bcuz the mudde was too sticky. Plz lemme know wot sort of modification i need to do to improve to get a perfect ragi mudde.
Hi Sunitha, I think you might have added bit more water than required. Try adding right amout water, next time you make. Like 1 cup flour to 2 cups of water.
November 10, 2008 at 5:52 pm
Check this out “Making of Ragi Mudde in 10 min” on http://www.youtube.com/watch?v=s1ZmqiHgle0
Thanks for the link.
November 19, 2008 at 9:48 pm
Thanks a lot….I tried it out…..The lump formation was my problem too….Now i mix it wit water evrytime i cook it….
Thanks a Billion…..
Bye……..
November 21, 2008 at 3:02 am
Hello.. Good to see your recipe for ragi mudde..
I miss ragi mudde now a days..
Welcome ! this is a recipe for learners, do let me know if you give this a try. Thank you for stopping by.
December 13, 2008 at 3:56 pm
I have lived both in Bangalore, India and the US almost equally, 20 years each. I can vouch for Ragi Hittu(mudde), It’s the best food in the world. When I was growing my Amma ( a house-wife) used to make muddes 2 times a day, afternoon and evening. We used to have baseball size muddes for lunch and dinner. We used to half-joke about praying to God, to grant/assure us this Kari(black, the color of Raagi Mudde) Laadu (laddu) all through our life and we won’t ask him for anything else in life.
Now after living all over the US, travelling all over the world and eating all kinds of recipes form the world over, my craving for Raagi Mudde has not slackened. I bring a big bag of Raagi Mudde ( of course, as much as my wife and Airline baggage limitations allow…;;))) ) whenever I travel from India and a little of anything else. You can store it for a long, long time, Doesn’t get spoilt.
In the US, We do Mudde on special occassions. It works out to be once a month on an average. Raagi tastes great with Mamsa( Mutton) Saaru( Gravy), Kaalu ( Black Channa) Saaru, Hidaku Bela Kalu ( Squeezed Averakai bean) Saaru. The last one is my personal favourite which I can only enjoy during the Averakai season.
It is not always that I can plan my visits to India during Averakai Season. So, I get to dream about it during other times. Some might say, try the dried hidakina ( averaki) bela, but to those I say: Nothing beats fresh Averakai and Ragi Mudde.
Once comment about Raagi mudde, You should not start heating both raagi and water simultaneously. Raagi doesn’t need too much of heat to cook and you may oversook this way. You should first get water to a boil, then pour the measured amount of Raagi and let it simmer in low heat for about 5 mins and then start stirring like you would with Rave Uppittu(upma). Traditionally ladies( and gents) from Karnataka use a “Y “shaped wooden utensil to pin down the round cooking container to a corner walls of the kitchen and then stir with two sticks which are a little longer and flatter than a baton. The two sticks are crossed placing the two ends in the Raagi vessel and with the other two opposite ends in your hand, you twist in a circuilar fashion until the Raagi gets evenly moist with water and no lumps are seen. After this stage leave it on low heat for another 3-5 mins as needed. Then scrape the cooked ragi out of the sticks and the vessel on to your cutting board ( a big sized one, preferably wooden). Then take a fair amout of cooked Raagi in your hand and roll it against the cutting board to make the balls.
Finally, I am glad that the rest of India and world is coming to know about Raagi Mudde. I am OK to share my favourite Raagi with them all but not to the stage where it becomes scarce and expensive to the common man. Look what happened to my dear Bangalore, The whole world wants to be a part of the once laid-back beautiful city I grew up. Now it has become too expensive ( busy and dirty when compared to good old days) for the common kannada people who lived there for ages and I think twice before making plans to visit Bangalore.
So don’t take our traditional kannada/karnataka dish Raagi to the same level of popularity as Bangalore, but everybody please try out and enjoy Raagi Mudde. It is the most tasty and healthiest food in the world!
Thanks for this blog about Raagi. It helped me convey my love, experience and knowledge of Raagi to the world. Cheers!
June 14, 2009 at 10:29 pm
This is how i make Ragi mudde and I have been able to do it from the first time i attempted it.
Boil water, add salt and 1 tablespoon of ragi powder (my MIL’s idea), when the water starts coming to a boil, take the water off the heat and add the powder and stir vigourously. I dont add all the powder at once, I add a big ladle and mix and then add the rest. This way I dont have powder flying all over the place and it is easy to mix and wont turn into lumps. Once i have the right consistency, i put it back on the stove on the lowest heat possible, cover the vessel with a lid and let it steam for about 5-7 minutes. I usually take the finished product off the stove once i feel that i no longer get the raw ragi smell