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Ragi mudde is one of the popluar traditional South Indian breakfast dishes and is a healthy and delicious choice, which is especially popular in Karnataka and the Rayalaseema part of Andhra Pradesh. Finger Millet is also known as ragi in Kannada, mandua in hindi, nachni in marathi and ragulu in Telugu
In Kannada, the word "Mudde" signifies a lump. These nutritious, tasty balls are made mostly of ragi flour and water, also referred to as ‘protein bites’, created to fill a farmer or working person’s stomach and keep them energised the whole day since ragi is also a good source of protein. Sometimes, ragi mudde consumed with sides like mutton curry or bassaru. Several things affect the outcome, from choosing the appropriate ragi flour to perfecting the cooking method. Explore some important tips on how to master the making process of this nourishing dish at home.
Use Good Quality Ragi Flour
The texture and flavour of ragi mudde depend on the quality of the ragi flour. For a uniform texture, the ragi flour has to be fine ground from a reliable supplier. Freshly milled flour is generally of better flavour and aroma, resulting in a more delicious taste. When using the flour for the first time, check for contaminants and a bad smell before use. If the ragi flour is stored in an airtight container in a cool, dry place after buying, it will stay fresher longer and not have a bitter taste.
Making Proper Mixture
In general, a 2:1 water-to-ragi flour ratio works well, but depending on the moisture level of the flour, you might need to make a small adjustment. You can start with the right ratio to avoid your ragi mudde getting overly sticky or dry while cooking. Put the water precisely, bring it to a boil, and then add the ragi flour in small quantities. Whisk the ingredients constantly while adding the flour to avoid lumps and to have a smooth and uniform batter.
Stirring Continuously
Proper stirring is necessary to make Mudde smooth and free from lumps. Boil the water first for about 10 minutes, and during this time, put the wooden spoon or the special ragi mudde churning stick and stir the ragi flour continuously. This vigorous stirring breaks up any clumps that may form by combining both ragi flour and water. Stirring continuously will cause the mixture to thicken and begin to resemble dough.
Image Credit: Wikimedia Commons
Cooking Process
Lower the heat to the lowest setting and cover the pot once the mixture has thickened and formed into a dough consistency. This long cooking method allows the ragi flour to properly hydrate and cook equally to the point where it does not taste like raw flour, making a soft, smooth mixture. Secondly, cooking on low heat prevents the ragi mudde from burning and sticking to the pot’s bottom. Stir it occasionally to make sure the mixture cooks evenly and does not form a crust.
Serving Tips
Properly forming the ragi mudde is crucial for both present and eating ease. Turn off the heat and allow the ragi mudde to cool slightly when it has cooked to the desired consistency. To prevent the mudde from sticking to your hands, wet your hand with water and carefully make a little oval or round shape. You can also serve mudde with a side of vegetable salad or plain yoghurt for a lighter variation. Hot mudde will also taste more delicious when you pour some ghee on top of it.
Image Credit: Wikimedia Commons
