Ragi Mudde is a Humble, day to day meal of Hassan, Bengaluru, Mysuru, Tumkur, Kolar region of Karnataka. As a coastal girl, I never used to like Ragi Mudde earlier. As time passed, I learnt to make perfect; please read as “suitable to our palate” mudde and tasty Bassaru palya to go with it. It is one of our family favourites too.
Ragi Mudde is rich in calcium, well balanced, wholesome, healthy food. Perfect meal for elderly, diabetics, weight watchers.
Making of mudde is a real art. It needs little patience and perseverance. Like preparation, eating is also a tactic. Instead of chewing, Ghee laden mudde should be swallowed by dipping it in veg or non-veg curry.
Mudde can be prepared in various ways, and each family has their method. Here, I am sharing how I make it.
Finger millet / Ragi flour – 1 cup
Water – 2cups
Salt – one pinch( optional)
Cooked rice – 1 or 2 tbl spoons
Ghee – 1 tsp
-Take one saucepan or thick vessel, heat water by adding salt, ghee, rice.
-When water starts boiling well, keep it in a simmer, add ragi flour and keep one wooden spoon or steel spoon and close the vessel with leaving a gap to allow to escape steam.
-After 5 min, you could smell the cooked ragi. At this juncture, open the lid, start to move the spoon in a circular motion to cook further until you feel the dough doesn’t stick to your finger while checking and the aroma of cooked ragi fills the nostrils. It takes a reasonable amount of time ( from 5 to 10 min)
When ready, transfer the cooked dough to a wooden chopping plank or a wet steel plate. Immerse your hand in a bowl of water, start making the required sized ball by pinching the main dough.
-If you are serving immediately while serving, add ghee and serve. Otherwise, reserve all the balls in a hot box.
Note: -The colour of the Mudde depends on the Ragi flour.
-For the vegan version, omit ghee and use any vegetable oil.